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Joy of Cooking [Hardcover]

Irma S. Rombauer , Marion Rombauer Becker , Ethan Becker
4.5 out of 5 stars  See all reviews (48 customer reviews)
List Price: CDN$ 39.99
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Book Description

Oct. 31 2006
For the seventy-fifth anniversary of the Joy of Cooking, Joy comes full circle in a revision based on the 1975 edition which restores the voice of the original authors; focuses on American home cooking, not chef cuisine; and restores many beloved recipes lost in the most recent revision.

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.”

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense.

This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.

In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in thirty minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles—those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY.

This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a ten-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.

Even after seventy-five years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.

Happy Anniversary, JOY!

Frequently Bought Together

Joy of Cooking + Mastering the Art of French Cooking, Volume I: 50th Anniversary + Essentials of Classic Italian Cooking
Price For All Three: CDN$ 79.62

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Product Details

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

Most helpful customer reviews
19 of 20 people found the following review helpful
5.0 out of 5 stars Cook up some classics! Aug. 5 2007
By Marcy
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
5.0 out of 5 stars Definitely a joy to read Feb. 22 2007
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
5.0 out of 5 stars Bachelor's Reference Book Dec 29 2009
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
5.0 out of 5 stars more than a cookbook Feb. 6 2011
By jocelyn
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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2 of 2 people found the following review helpful
3.0 out of 5 stars Too bad Nov. 14 2010
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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5 of 6 people found the following review helpful
2.0 out of 5 stars Beware, there are mistakes! March 10 2009
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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4 of 5 people found the following review helpful
5.0 out of 5 stars Excellent Reference book Oct. 4 2010
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
4.0 out of 5 stars Joy of cooking 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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Most recent customer reviews
4.0 out of 5 stars Four Stars
Was hoping for the orginal one
Published 7 days ago by Art DeWitt
5.0 out of 5 stars The encyclopedia of cooking.
If had to buy only one cookbook in my entire lifetime; this would be the one.
Published 8 days ago by Tom Cain
5.0 out of 5 stars J'avais une edition distant des annees '70 et j'apprecie les ...
J'avais une edition distant des annees '70 et j'apprecie les ameliorations qui not ete apportees. Toujours autant d'informations pour tout creux et celles qui veulent apprendre a... Read more
Published 26 days ago by annick le henaff
5.0 out of 5 stars Five Stars
Published 3 months ago by Elke Solte
5.0 out of 5 stars Five Stars
Published 3 months ago by Daryl Nie
4.0 out of 5 stars Content Excellent
It is an excellent update to my original edition. Only downside........the print is extremely small! Need to use a magnifier to work with it in the kitchen.
Published 5 months ago by Doug
5.0 out of 5 stars Joy of Cooking
The most comprehensive cookbook ever. I use it often and will often reference it for other information on dining. Love it.
Published 8 months ago by Trudy
5.0 out of 5 stars classic book
it was a great gift. This is a very recommendable book.] Its a great book for some one who lacks experience.
Published 9 months ago by Elizabeth Mantini
5.0 out of 5 stars Best cook book
I recommend this book as it has everything you want to know about cooking very helpful and great recipes you will use it all the time
Published 11 months ago by jacqueline brennen
5.0 out of 5 stars Come on, it's the Joy of Cooking! :)
Is there anything negative that can be said about such an in depth food on food?? :p It's a great book for any sort of foodie.
Published 13 months ago by Jason Perry
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