Joy of Cooking Hardcover – Nov 5 1997
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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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Top Customer Reviews
(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.
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.
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.
Most recent customer reviews
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 on Jan. 2 2014 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