- 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: 1.8 Kg
- Average Customer Review: 414 customer reviews
- Amazon Bestsellers Rank: #981 in Books (See Top 100 in Books)
Joy of Cooking Hardcover – Oct 31 2006
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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. --This text refers to an alternate Hardcover edition.
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)
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I won't give it 5 stars, though, because I grew up with a previous edition (sorry, I don't remember which), and quite a couple of the recipes or techniques described in the previous book, and that I used frequently, were edited out. I can't really explain why, and I feel like it's a big loss. Stuff like how to skin a rabbit or what to put in ground meat to stretch it. It's evident that their choice was based on their conception of current trends, but I really can't see how taking information out to follow this limited worldview would improve the book. After all, this era is filled with DIY enthusiasts and poverty isn't receding. I really feel they took those out because of some kind of post-war era snobism that in the end just deprives us all of knowledge and control over how we eat. I also see this as a historical loss. I always viewed this book as a kind of encyclopedia, and to me these changes lessens it to some kind of extremely massive and not either very attractive or really newbie-friendly kitchen book. Please don't try to make this into a mainstream kitchen book, it won't work. It'll just end up with the bad sides of both an encyclopedic work and a generic recipe book.
Unfortunately, this great concept is completely undermined by a lousy execution. The paper in this book is dark and grainy, smoother than pulp paper, but just as unreadable. The text isn't in the large and easy-to-read font we know and love in the original book, but rather in a cramped and heavy typeface. The pages are so flimsy that I'm afraid to flip through the book for fear that I'll tear one out.
The cooking information all seems to be faithfully reproduced. But definitely not the joy.
My daughter grew up using my Joy and learned how to cook from it. Naturally, it was my gift to her when she married. However, it was the new Joy. She can't stand it. She wants the Joy for the old recipes she loved, which are gone, and for the comfort and familiarity the old one gave her. She is now looking for an old copy and threatening to steal mine if she doesn't find one. She'll have to pry it out of my cold... well, you get the idea. I wouldn't give up its grease and flour-stained pages for all the new cookbooks on the market. And as much as I love my daughter, she will only get it when the will is read.
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