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Product Description
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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Most helpful customer reviews
9 of 10 people found the following review helpful
5.0 out of 5 stars
Definitely a joy to read,
By
This review is from: Joy of Cooking (75th Anniversary Edition) (Hardcover)
Having the Betty Crocker and Fanny Farmer cookbooks on my shelf, I find the encyclopedic 3500 recipes in Joy of Cooking to be a helpful addition to my cookbooks. The tone is fun, the different categories are full of variations, and the classics are all there.There are lots of great recipes, although I recommend that you take a look at the style of their layout before purchasing. Overall, from the dozen or so that I have prepared in the month of owning the book, there have been no duds or mistakes on my part. You can find a recipe for nearly any dish that you can think of preparing.
15 of 16 people found the following review helpful
5.0 out of 5 stars
Cook up some classics!,
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This review is from: Joy of Cooking (75th Anniversary Edition) (Hardcover)
Originally a self-published book in 1931, and no less than nine revisions later, this thick volume of recipes (it's got to be at least 3 inches thick) is a great addition to anyone's cook book library.But wait! This book is not merely just a collection of recipes- although with 4000 classic recipes and an additional 500 new ones, that would make it worth buying alone. No, this cook book stands heads and shoulders above the rest because its what I call a "teaching" cook book. It contains recipes for just about every dish or food category you can think of which are arranged in various sections throughout the book. Then, at the beginning of each chapter, there is a kind of introduction which goes into detail about that category. For example, the section on grains starts off with an almost encyclopedic explanation of the types of grains, their anatomy, how to combine them, and so on. A handy, informative cook book with plenty of choices, there is sure to be something for everyone and even healthy eaters will find a great section on what makes up a healthy diet, how many calories you need, etc. Also recommend The Sixty-Second Motivator for readers who need more motivation to eat healthier and have trouble changing their diet habits.
5.0 out of 5 stars
Must Have,
This review is from: Joy of Cooking (75th Anniversary Edition) (Hardcover)
We have had this book since we got married (16 yrs). I am getting a replacement because our old one is dog eared and falling apart. You can have as many cook books as you like, but EVERY kitchen should START with this one. Anything and everything you would want to know at every possible level - how to carve a chicken, how to pick one, how to truss it, etc. Nutritional composition of various foods. Of course it also has THE classic or standard recipe for just about everything you have ever imagined ocooking or ever will think about. You can add your own variations as you choose, but it is an invaluable starting place.
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