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Joy Of Cooking 2nd Revised Edition Paperback – Nov 25 1997


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Paperback, Nov 25 1997
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Product Details

  • Paperback: 928 pages
  • Publisher: Plume; Revised edition (Nov. 25 1997)
  • Language: English
  • ISBN-10: 0452279151
  • ISBN-13: 978-0452279155
  • Product Dimensions: 23.4 x 17 x 3.6 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (91 customer reviews)
  • Amazon Bestsellers Rank: #1,429,924 in Books (See Top 100 in Books)


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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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4.2 out of 5 stars
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4 of 4 people found the following review helpful By Mayer Goldberg on July 19 2000
Format: Plastic Comb
The Joy of Cooking is by now a classic, a Bible of cooking. An encyclopedic tome of procedures, material and recipes. I shall not attempt to cover its many virtues here, but instead I would like to focus on two reasons why you MUST get this book:
LEARNING TO COOK The Joy of Cooking is more than just a recipe book. It's a textbook. As a student, living on my own and having to take my first steps in the kitchen, this book was a life saver -- it taught me how to cook. Other cookbooks are mere collections of recipes: If you follow them carefully, you have a good chance at ending up with something close to what the author intended. But most cookbooks don't teach you anything about preparing food -- they're just recipes -- so you never really understand, for example, how different doughs are made and how they're used for different breads and pastries, or what kinds of fish should be broiled, fried or cooked, etc. The Joy of Cooking teaches you all that, and much more. If you take the time to actually read the descriptions at the start of each chapter, as opposed to just searching for and following a recipe, you will understand how to cook. The importance of this is immense: If you actually understand what your doing, as opposed to simply following directions, you can improvise, invent new recipes, correct any problems/mistakes/errors, etc. You will begin to think like a Chef. I own many cookbooks, but the Joy of Cooking is one of the very few that actually attempts (and does such a wonderful job) teaching you how to cook. You shouldn't miss up on this opportunity. It's very clear, very well-written, and is ideal for those that are taking their first steps in the kitchen.
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Format: Plastic Comb Verified Purchase
I wouldn't be without this book! In fact, when I moved to our new home, a box of my books "disappeared" from the truck. So I reordered this one straight away. It's comparable to a cooking encyclopedia. I love having it on hand to pull off the shelf for a quick reference or recipe. Excellent book!
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By reader1 on May 29 2013
Format: Hardcover Verified Purchase
I love this cook book, I used to have a older one that had gone missing, this one is just as good.
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By Lucie31 on April 26 2013
Format: Hardcover Verified Purchase
A classic, required reading for anyone with a kitchen. Really really really really really really good. You should buy it!
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Format: Hardcover Verified Purchase
My Grandma had this cook book and a lot recipes I learned to cook from came form this book....when I moved out on my own I had to have this book again
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4 of 4 people found the following review helpful By Zachary Gochenour on June 6 2003
Format: Hardcover
The Joy of Cooking (this original, authentic version) is an indisposable book, a titan among cookbooks for sure. If glowing reviews from world-famous chefs is not enough, just listen to us novices. This book will not teach you every fundamental about cooking (learn from your mother) but it will teach you how to cook and how to understand cooking. This is one cookbook that is more than recipes: its the art and science of cooking.
The thousands of recipes are mostly things you've seen before (lemonade and baked chicken) and some you probably haven't (see Baked Brains in the Beef section). It covers the use of most any ingredient you will see in cooking any dish - vegetable, poultry, or meat - and it will show you how to properly apply heat, add seasonings, and most importantly, how to modify the recipe. Diagrams are few (they aren't generally helpful in my opinion) and explanations can sometimes be short, but the book covers a lot of territory. That said, it is best not to consider the the "only" cookbook - rather, it should be the central one. Complement it with a cooking encyclopedia and a collection of cookbooks from specific regions or styles for a complete cooking set.
No shelf of cookbooks is complete without this book; I would be lost without it. Also, this makes an excellent wedding or birthday gift. Avoid the spiral-bound version, the book needs to be hardcover and well bound because of constant use in the combat zone (kitchen).
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3 of 3 people found the following review helpful By ringo on Nov. 2 2003
Format: Plastic Comb
Having worn out the large paperback edition of this cookbook, and being perpetually annoyed at the small edition's inability to stay open to the recipe I'm cooking, I was thrilled to find a comb edition of this book. (A cookbook that lays flat on the table - what a great idea!).
Unfortunately, this great concept is completely undermined by a lousy execution. The paper in this book is dark and grainy, smoother than pulp paper, but just as unreadable. The text isn't in the large and easy-to-read font we know and love in the original book, but rather in a cramped and heavy typeface. The pages are so flimsy that I'm afraid to flip through the book for fear that I'll tear one out.
The cooking information all seems to be faithfully reproduced. But definitely not the joy.
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1 of 1 people found the following review helpful By M. Spivak on March 30 2000
Format: Hardcover
The book is great, hands down. However, the CD-ROM is one of the worst pieces of software I've ever used. The user interface is abominable--don't bother!
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