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Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931 by Irma S. Rombauer |
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From Publishers Weekly
Starred Review. They say mother knows best, but in the case of this classic cooking volume, first published 75 years ago, the adage might be more accurately "mother—and grandmother—know best." For while some previous editions of Joy have embraced passing fads and shunned the earlier versions' old-school charm, this time, the editors (led by Irma's grandson and Marion's son, Ethan) have stayed true to the spirit of the original. Fond of its forebear's quirky phrases ("There is nothing simple about these uncomplicated-looking fungi" or "a pig resembles a saint, in that he is more honored after death than during his lifetime"), the new narrative of Joy is one of, well, joy. Its recipes will prompt readers to bound into the kitchen; their range and depth is such that there really is something for everyone. Enchiladas, sushi, bagel chips, smoked brisket and corn dogs make their first appearance, while ice cream, nut butters and beef fondue return after some time away. The use of "we" throughout the text will reassure those skeptical of, say, preparing game (a section that, incidentally, has been expanded), and the overall feeling of the kitchen as a place of empowerment and enrichment makes this an essential work for all cooks. (Oct. 31)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
In recognition of the seventy-fifth anniversary of the publication of Joy of Cooking, a new edition of this classic work appears. For this landmark, the editors have returned to Joy's 1975 edition, rejecting the controversial last edition's perceived foray into 1990s chef-driven fads. This change in editorial viewpoint doesn't necessarily signal a narrower vision. This new Joy acknowledges that American tastes have broadened by including a selection of cocktails and basic introductions to beer and wine. Drink recipes range from unassailably classic libations, such as the martini and Fish House Punch, through the current obsession with tequila-based tipples. Canning and jam and jelly making also reappear, reflecting the ubiquity of urban farmers' markets and a return to a food-preservation technique that avoids energy-consumption issues inherent in freezing. That quintessential emblem of middle American cooking, the casserole, finds restoration. Detailed line drawings that gave Joy's earlier editions their distinctive appearance bestow continuity. Whether or not the simultaneous release of a new line of cookware bearing the Joy of Cooking imprimatur compromises the book's integrity remains to be seen, but a list price of $30 marks it as a bargain for the consumer. The new Joy maintains the title's role as backbone for any library's cookery reference collection, its nearly 4,000 recipes defining essential American home cooking. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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