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Joy of Cooking Hardcover – Oct 31 2006


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Joy of Cooking + Mastering the Art of French Cooking, Volume I: 50th Anniversary + Essentials of Classic Italian Cooking
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Product Details

  • Hardcover: 1152 pages
  • Publisher: Scribner; 1 edition (Oct. 31 2006)
  • Language: English
  • ISBN-10: 0743246268
  • ISBN-13: 978-0743246262
  • Product Dimensions: 16.8 x 6.4 x 23.5 cm
  • Shipping Weight: 1.7 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (53 customer reviews)
  • Amazon Bestsellers Rank: #420 in Books (See Top 100 in Books)

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.

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

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Customer Reviews

4.5 out of 5 stars

Most helpful customer reviews

20 of 21 people found the following review helpful By Marcy on Aug. 5 2007
Format: 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.
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12 of 13 people found the following review helpful By C. Pruss on Feb. 22 2007
Format: 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.
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3 of 3 people found the following review helpful By M. McGregor on Dec 29 2009
Format: Hardcover
Purchased a copy for each of my twenty something bachelor sons who are showing an interest in expanding their cooking skills and kitchen set ups. There wasn't much enthusiasm when they opened their gift but after they scanned a few pages, they agreed it would be very helpful. Maybe I won't get so many "How do I..........?" phone calls. I should have bought a copy for myself as I'm still referring to my 1967 edition.
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3 of 3 people found the following review helpful By jocelyn on Feb. 6 2011
Format: Hardcover
I have the first Joy of Cooking cook book and thought I should get the new one-am glad I did-as it is more than a cook book-any question you may have there seems to be an answer-I am passing the "old" book down to my son who always seems to have a cooking question.
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6 of 7 people found the following review helpful By Tweetiebird on March 10 2009
Format: Hardcover
This is a book that is great for the novice to the advanced chef. There is information on techniques and how to solve problems. This book offers not only great recipes, but the basics to techniques for the novice. However, I would not get the 75th anniversary edition, there are numerous mistakes which cause some of the recipes to not come out correctly
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2 of 2 people found the following review helpful By Marilyn M. Sellar on Nov. 14 2010
Format: Hardcover
Too bad they couldn't include some of the great recipes from the book produced in the 60's... Like a meat loaf I made for years.
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4 of 5 people found the following review helpful By ychartra on Oct. 4 2010
Format: Hardcover
This a a great classic book. Unbeknownst to me this book has great 'About' sections which explains the concepts that will help you become an good cook rather than just following recipes. For examle: p546 About Gravies and Pan Sauces: explains how gravies originated, how and why to deglaze, etc... I am slowly picking up enough knowledge now that I have begun cooking meals without following recipes and improvising great meals from what is available in my cupboards.

This book doesn't just give you a recipe it teaches you how to make great meals on your own. Great Recipes, exceptional knowledge.
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1 of 1 people found the following review helpful By Amazon Customer on Dec 4 2013
Format: Hardcover Verified Purchase
Bought this item as a christmas gift. I have had one for years and it is my kitchen Bible
I Love it
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