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.
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.
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. Read morePublished 20 months ago by Tina
Very Good I am making some great meals. Lots of great ideas. I would recommend the book and the service to othersPublished on Dec 23 2012 by Deborah Arney
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.Published on March 19 2010 by D. Burkholder
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!Published on June 10 2004 by CT
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 morePublished on May 3 2004 by Svaadball
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 morePublished on April 21 2004 by Avi
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 morePublished on April 4 2004 by R.J. Corby
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 morePublished on March 10 2004
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 morePublished on Feb. 9 2004 by Kindle Customer