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Joy Of Cooking 2nd Revised Edition [Paperback]

Irma Rombauer
4.2 out of 5 stars  See all reviews (91 customer reviews)

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Book Description

Nov. 25 1997
An American household classic, the newly revised and expanded edition of The Joy of Cooking is the most essential item one can have in the kitchen. Divided into three parts, "Foods We Eat, " "Foods We Heat, " and "Foods We Keep, " The Joy of Cooking contains more than 4,500 recipes with hundreds of them new to this edition, plus an enlarged discussion on herbs, spices, and seasonings, tips on various cooking techniques, canning and preserving advice, and more. 1,000 line drawings.

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Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats. --This text refers to the Hardcover edition.

Review

James Beard The classic work, which covers the entire gamut of kitchen procedures and is easy to use.

Cecily Brownstone Important as is the information in this encyclopedic cookbook, it's the imprint of Irma Rombauer's and Marion Rombauer Becker's personalities that makes Joy of Cooking the best loved cookbook to come out of these United States.

Julia Child ...it is definitely number one on my list...the one book of all cookbooks in English that I would have on my shelf -- if I could have but one.

Craig Claiborne The finest basic cookbook available. It is a masterpiece of clarity. --This text refers to the Hardcover edition.

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Customer Reviews

Most helpful customer reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars Best All-purpose Cookbook 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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4 of 4 people found the following review helpful
5.0 out of 5 stars a classic: two reasons to get this book 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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3 of 3 people found the following review helpful
2.0 out of 5 stars don't get the comb edition Nov. 2 2003
By ringo
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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5.0 out of 5 stars Indispensable Guide to the Kitchen June 29 2003
Format:Paperback
This classic edition of Joy of Cooking is the one most indispensable book in anyone's kitchen or pantry. It has literally thousands of recipes organized by major ingredient - all with sufficient detail to turn out excellent results. Rarely will you find any Western food for which the recipe is missing in this book.
In addition, each section has pointers on things to look out for - about the ingredients, about the various cooking methods appropriate to those ingredients, and about the tools used for various kinds of cooking and the utensils used for serving the food. These sections can make interesting reading even if you don't cook - and will make you a better cook if you do.
The recipes do assume a kitchen reasonably well stocked with basic spices and other ingredients. Fortunately, the background information helps you to work around any missing ingredients.
One note - don't confuse this book with the "new" Joy of Cooking. The latter documents '90s food trends that are already starting to look dated. This classic version will remain a classic for decades to come.
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Most recent customer reviews
5.0 out of 5 stars Wouldn't be without it!
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. Read more
Published 2 months ago by buymore
5.0 out of 5 stars Loved it
I love this cook book, I used to have a older one that had gone missing, this one is just as good.
Published 15 months ago by reader1
4.0 out of 5 stars As good as i remember
A classic, required reading for anyone with a kitchen. Really really really really really really good. You should buy it!
Published 16 months ago by Lucie31
5.0 out of 5 stars Love this Cookbook
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
Published 20 months ago by NICOLE H COOPER
5.0 out of 5 stars If you only want one cookbook...
This is it. A little pretensious in spots but exhaustive. The definitive cook's cookbook but also very usable for novices. Timeless, painstakenly accurate and indespensible.
Published on June 3 2004 by tootsdonovan
5.0 out of 5 stars A Males Cookbook
The Book is great for new Cooks like Newly Weds or Young Men learning about cooking. It has it all. Like how to grill. Read more
Published on Feb. 28 2004 by Joe Kendrick
5.0 out of 5 stars it's all in here
It doesn't matter what I'm cooking, JOC has instructions on how to do it. And I love the chatty notes on specific recipes and techniques--they keep it from being stodgy and... Read more
Published on Jan. 5 2004 by Preggers in GA
4.0 out of 5 stars A Fabulous Kitchen Companion
This is the Cookbook of cookbooks. For both the professional chef and the culinary amateur, this book provides invaluable information in the form of recipes, technique, and... Read more
Published on Jan. 1 2004 by Colleen S. Harris
5.0 out of 5 stars Kitchen Bible
Answers nearly all questions one might have in the kitchen. It's my textbook.
Published on Dec 29 2003
2.0 out of 5 stars disappointing
This book is fine if you're in the habit of cooking roast beef dinners with all the trimmings. It has some good old-fashioned information but given the size of this book (big... Read more
Published on Sept. 22 2003 by Kate Smart
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