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Joy of Cooking Hardcover – Oct 31 2006

4.6 out of 5 stars 88 customer reviews

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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: 4.6 out of 5 stars 88 customer reviews
  • Amazon Bestsellers Rank: #495 in Books (See Top 100 in Books)
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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

Top Customer Reviews

Format: Hardcover Verified Purchase
Excellent reference book and source of uncountable recipes, plus very useful tips and tricks.

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.
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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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Format: Hardcover Verified Purchase
So many recipes! Tried a couple so far. You may have to adjust to your taste, but anything you want to cook is in there. A lot of information on spices, sauces etc. Will be going back to it again and again.
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Format: Hardcover Verified Purchase
Although I prefer pictures, given the range of recipes, information, recommendations and tips, that wouldn't be possible. This book is both great for someone just learning to cook and for the seasoned cook...I think every kitchen should have one!
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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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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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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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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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