First published in 1931, the Joy of Cooking has been considered the definitive cookbook for more than the last half-century, and is credited with helping to demystify cooking for home chefs. But the culinary classic is now poising itself to become the star of another market: the frozen-food segment.

Bellisio Foods, the company behind Michelina's meals, is testing a Joy of Cooking line in 3,500 grocery stores in 23 markets, including Boston, Louisville, Orlando, and Rochester.

I'm not sure how I feel about this. Perhaps the Joy of Cooking has, ahem, oversimplified itself. Should it change its name to the "Joy of Reheating"?

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