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Joy of Cooking [Hardcover]

I ROMBAUER , M & E BECKER
3.9 out of 5 stars  See all reviews (180 customer reviews)
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Book Description

Nov. 5 1997
Since its original publication, Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:
  • Every chapter has been rethought with an emphasis on freshness, convenience, and health.
  • All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.
  • The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.
  • The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described -- the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep -- with illustrations of each pepper.
  • An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.
  • New chapters reflect changing American tastes and lifestyles:
  • Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.
  • New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake -- there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.
  • Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.
  • AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.

  • Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.
    From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.

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    Product Description

    From Amazon

    Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.

    Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.

    From Library Journal

    The concept of "essence"?that intrinsic quality without which an object is no longer itself?underlies the controversy surrounding the new Joy of Cooking. Original author Rombauer pioneered the "user-friendly" style, demystifying kitchen basics with reliable, unfussy recipes. Since Rombauer's death in 1962, subsequent editions by her daughter, Marion Becker, have expanded the scope while attempting to preserve the conversational tone. Now the sixth revision may indeed have a new and different essence; detractors attack the inclusion of exotic dishes as a betrayal of Rombauer's homespun intent and claim that her accessible voice is gone. Yet this revised American classic is essential. The recipes are still unfussy, e.g., a simple tapenade uses ordinary canned olives. No matter how far the new Joy has altered its initial purpose, it remains one of the most complete, all-purpose cookbooks available. Since a majority of the old recipes are gone, however, both past and current editions belong on the shelf.
    -?Wendy Miller, Lexington P.L., Ky.
    Copyright 1997 Reed Business Information, Inc.

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    Customer Reviews

    Most helpful customer reviews
    4.0 out of 5 stars my 'go-to' cookbook. Jan. 2 2014
    By Tina
    Format:Hardcover|Verified Purchase
    This is my solid 'go-to' cookbook. Come rain, come shine, this one delivers recipes that always work. My binding is breaking, though as it is so big. My way to improve it would be to have pictures of the outcome. I use their herb and garlic roasted chicken as my standby recipe. I also love the vegan chocolate cake recipe.
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    5.0 out of 5 stars Joy of Cooking Dec 23 2012
    Format:Hardcover|Verified Purchase
    Very Good I am making some great meals. Lots of great ideas. I would recommend the book and the service to others
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    1.0 out of 5 stars New "Joy" is unreadable - keep your old copy ! Dec 7 1997
    Format:Hardcover
    I am a cookbook collector, and looked forward to the latest edition of Joy. I grew up on the 1975 edition, which I consider a model of clarity, readability, and just plain fun to read.
    Icannot say that for this new edition. The choice of Minion and Penumbra fonts is a very poor one. Because of the way the letters are made, the font looks smaller (even though I believe it is the same size as the 1975 ed) and is more of a strain to read. It gives me a headache to read this book for more than 15 minutes at a time.

    In addition, the bold font, meant to show theingredients, is so close to the normal font that the two are barely distinguishable from each other. In the 1975 ed the bold easily stands out.

    Also, the chapter heading only appears on the right hand page, with "Joy of Cooking" as the new left hand page header. This makes it inconvienent for a right handed reader to flip thru the book looking for a subject - I constantly have to stop flipping and see where I am. The 1975 edition did not have this problem and topics were easier to scan and locate.

    Lastly, only 1 string is provided in the new ed. The 1975 edition had two, and I used them both. Now I have to decide which recipe I really want to mark.

    So while I appreciate the work that went into this book, it is not a joy to read. And there's no way I'm going to be able to prop this book up in the kitchen and read it while I cook - the print is far too small and illegible for that.

    I cannot recommend this book. I do recommend that readers go out and get the 1975 edition while you still can.  
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    3 of 3 people found the following review helpful
    5.0 out of 5 stars The Sciece of Cooking April 15 2006
    By ndo355
    Format:Hardcover
    This book is exactly what I needed: it's straightforward, broad in scope, and explains WHY---not just how--to cook a certain way(or not to;-) It's what a beginner cook needs. I opened it and went,"wow, it's basically a text book!" I have never read the older Joy books so I can't compare, but for me (a young cook who never had cooking "explained" to me, beyond how to boil; microwave; or make a log of cookie dough) this book is the first to ever satisfy me in know how to make something, why I need to make it in such a way, AND end up with something good to eat. Also, I love how the book offers ways to change recipes to suit one's tastes or fit one's diet better. Great section on vegetables, including lesser-known ones, and (thankfully) plenty of recipes beyond traditional North American grub (which I grew up with but find many of our dishes too fatty/sugary to eat in good conscience. Having said that, I am now confident I could whip up some "good ol' potato salad" when my grandpa visits...and tweak the recipe so I can have a share, too. I had been thinking I should take some cooking classes just to have a professional answer my "why?" questions (like, why do I need high heat, why do I need to add this ingredient? Why can't these ingredients cook together?) but this book answers my questions, bang. Ultimately, I foresee my stacks of other colorful but below-the-mark cookbooks gathering dust from now on, and Joy will be spattered and dog-eared. Loving it and I've only had it a week.I will be giving copies to all my friends next Xmas/birthday.
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    2 of 2 people found the following review helpful
    3.0 out of 5 stars Not so joyous July 6 2003
    By C. Han
    Format:Hardcover
    As a student and someone still learning all the ins and outs of cooking, I decided that a comprehensive book was what I needed. The older JOY was a book that even had instructions on butchering animals. Thankfully, this has been omitted in this newer version, but it seems the new Joy lacks some of the older one's soul. Here are my main criticisms.
    (1) Many of the recipes are not very good. Adequate at best. It's very hit or miss. I thought the older Joy was more reliable, although usually much less healthy.
    (2) The older Joy had much more instruction in general. It was more than just recipes. It had commentary on various subjects, lessons, and the like. The new Joy lacks much of this comprehensiveness.
    That being said, the new Joy is much more healthy. The recipes are more varied and more reflective of the modern diet. It is very functional in that respect. However, in doing so, it's lost a lot of its charm. It's also dated itself. The recipes are not of the timeless variety, but very much representative of 1997. It's also not something you'll keep by your side in the kitchen. I reference it every now and then if I'm trying something new, but for the most part, it sits on my shelf.
    It's still a useful book, don't get me wrong. And many of the recipes are excellent. It's just not the old Joy.
    Was this review helpful to you?
    5.0 out of 5 stars A Cook's Bible March 19 2010
    Format:Hardcover
    I bought this book for a friend. She considers it a must have for anyone who likes to cook and wanted a hard cover edition.
    Was this review helpful to you?
    5.0 out of 5 stars Wonderful cookbook! June 10 2004
    By CT
    Format:Hardcover
    Great for the beginner to the more experienced. Wonderful as an all-around reference, from guacamole to hummus, with a great deal of detailed explanation. :) Happy cooking!
    Was this review helpful to you?
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    Most recent customer reviews
    4.0 out of 5 stars Excellent Cook Book for a Bridal Registry
    The New Joy of Cooking is a must for new or soon-to-be brides, or anyone that wants a comprehensive cook book. Read more
    Published on May 17 2004 by Erka16
    5.0 out of 5 stars My standard reference
    I received The New Joy of Cooking as a birthday present about half a year ago, and I've been using it consistently since then. Read more
    Published on May 17 2004 by Lawrence Strauss
    5.0 out of 5 stars The Best First Cookbook
    I never learned to cook growing up, and I still would not know how to cook had I never read this book. After trying a few easy recipes, I tackled the bouillabaise. Read more
    Published on May 3 2004 by Svaadball
    5.0 out of 5 stars I Need A New Copy
    This is the greatest cookbook ever!!!!!. I have only had my copy for 3 years and it is falling apart. I USE IT ALL THE TIME!!! Read more
    Published on April 21 2004 by Avi
    5.0 out of 5 stars A timeless masterpiece
    This cookbook belongs in every kitchen! Whenever I'm planning a dinner party or I'd like to try something new, I can always count on the new Joy of Cooking to carry the day. Read more
    Published on April 4 2004 by R.J. Corby
    5.0 out of 5 stars All purpose book
    This book gives you much of everything: recipes, techniques, basics, everything. If you are to have only one cookbook, this one would be the best choice. Read more
    Published on March 10 2004
    5.0 out of 5 stars Ode to Joy!
    This is one of those books that I never want to part with. I cook for a living and this book helps to inspire many ideas and gives a great deal of information. Read more
    Published on Feb. 9 2004 by Lawrence G Coatney
    5.0 out of 5 stars Good Enough For Catering
    I use alot of the recipes for my lunch catering and get great reviews. I sometimes add or modify to my own intuition and most all the time everything turns out. Read more
    Published on Feb. 3 2004 by L. J Nary
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