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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
-?Wendy Miller, Lexington P.L., Ky.
Copyright 1997 Reed Business Information, Inc.
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Most helpful customer reviews
1.0 out of 5 stars
New "Joy" is unreadable - keep your old copy !,
By taoofeng@wolfenet.com (Renton, WA) - See all my reviews
This review is from: Joy of Cooking (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.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
The Sciece of Cooking,
By ndo355 (Canada) - See all my reviews
This review is from: Joy of Cooking (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.
2 of 2 people found the following review helpful:
3.0 out of 5 stars
Not so joyous,
By
This review is from: Joy of Cooking (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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