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Joy of Cooking Hardcover – Nov 5 1997


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Product Details

  • Hardcover: 1152 pages
  • Publisher: Scribner; Revised edition (Nov. 5 1997)
  • Language: English
  • ISBN-10: 0684818701
  • ISBN-13: 978-0684818702
  • Product Dimensions: 16.8 x 5.8 x 23.5 cm
  • Shipping Weight: 1.8 Kg
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (180 customer reviews)
  • Amazon Bestsellers Rank: #68,421 in Books (See Top 100 in Books)

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

3.9 out of 5 stars

Most helpful customer reviews

3 of 3 people found the following review helpful By ndo355 on April 15 2006
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 By C. Han on July 6 2003
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.
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Format: Hardcover
The New Joy of Cooking is a must for new or soon-to-be brides, or anyone that wants a comprehensive cook book. Personally I use this all the time, and when I am looking for a recipe this is the first place that I look. Actually I give this 4.5 stars, but still this is an excellent book to start off anyone's cookbook collection.
The NJofC not only has tons of recipes, but also diagrams many cooking techniques like how to transfer pie dough to the pan and diagrams of where different cuts of meat come from beef cattle. This cook book gives plently of detail, however this book does try to cover everything, and I think that in so doing it has lost some attention certain recipe sections not giving enough variety. For instance I was disappointed in the section on turkey, it is okay if you want to roast a whole bird but if you want a ground turkey recipe (besides just substituting ground turkey for ground beef) there are only two, and the one for turkey meat balls is not much different from the loaf recipe.
The New Joy of Cooking covers everything and anything you can imagine; for abalone to zucchini (except camel; although I don't think it is available in the US). So whatever the recipe, whatever the occassion more than likely you'll be able to find it in this book. I definitely recommend this book to any cook book collection.
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Format: Hardcover
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. It contains reliable and well-tested recipes, and employs a recipe format that would, in a perfect world, be adopted by all cookbook writers to come.
Of course, this is not the original Joy of Cooking, and it differs considerably from that volume. Opinions vary on the matter, but I feel that many of the complaints about this revised edition have more to do with sentimentality than with the quality of the book itself. The sections that have been sacrificed - though I'm sure they contained perfectly good recipes - are the ones for which the vast majority of Americans would find little use. The chapter on canning was not eliminated out of spite for the old ways; it was eliminated because the ubiquity of the refrigerator in America has made home canning all but obsolete.
The Joy of Cooking has not sold out, but merely continued to do what it has always done: provide Americans with high quality recipes that reflect the way America eats. That means dishes with east Asian, Indian, African, Caribbean, European, Latin American and Middle Eastern influences, holding their own beside standard "American" fare - quite an arbitrary designation, really - without replacing it.
I wholeheartedly recommend The New Joy of Cooking both for beginning cooks and for experienced ones who would like a single-volume reference for every night of the week. Or for that matter, every night of the year.
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