Caesar Salad: Gourmet vs. Joy Of Cooking

Brian came home from the supermarket late last week with romaine lettuce and anchovies, all excited to make a caesar salad, as we haven't done it in a long time.
So this past weekend, Brian made us caesar salads, using the recipe from our Gourmet cookbook, as I suggested, and it was good. But... I found it too liquid, not creamy enough. And, it got me thinking. I still have romaine, and anchovies, so let's try a different recipe and see if I can make a creamier caesar salad dressing.
OK, this thought just came to me today, and as such, was a completely unscientific experiment. Two different cooks, for one! I am not even sure how closely Brian adhered to the Gourmet recipe, but still, I thought it would be fun to try the Joy of Cooking recipe and compare. This is the old school Joy of Cooking. I bought it several years ago on amazon.com instead of the updated version, because I thought the classic recipes would be preferable. I prefer butter over "spread", sugar instead of aspertame, etc, so I thought I would prefer the classics, and most everything I've made from the book has been good.
The Gourmet cookbook was published in '04 and I asked for and received it as a Christmas gift the following year. This, too, has a lot of classic recipes and all have been successful for me, I am thinking of the lasagna and the pea soup as recent successes.
I have gotten into the habit of going to blogs for recipes, when I have these two great books as resources. Instead, I am going to utilize these cookbooks more often, especially when I am craving a traditional dish.
In this case, I preferred the Joy of Cooking recipe for Caesar salad, as it was less oily and creamier. It was a good dinner!