Joy Of Cooking 2nd Revised Edition Paperback – Nov 25 1997
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Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats. --This text refers to the Hardcover edition.
James Beard The classic work, which covers the entire gamut of kitchen procedures and is easy to use.
Cecily Brownstone Important as is the information in this encyclopedic cookbook, it's the imprint of Irma Rombauer's and Marion Rombauer Becker's personalities that makes Joy of Cooking the best loved cookbook to come out of these United States.
Julia Child ...it is definitely number one on my list...the one book of all cookbooks in English that I would have on my shelf -- if I could have but one.
Craig Claiborne The finest basic cookbook available. It is a masterpiece of clarity. --This text refers to the Hardcover edition.
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Top Customer Reviews
Don't let that kid you. This book is GREAT and professional.
Irma made up the style of cookbook we know today. Listing all ingredients up front etc. A true pioneer.
She took her book to a little printer and had a run made. That book (which this is a faithful copy of) fell into the right hands and the rest was cookbook history.
Fantastic old recipes. Even old German ones, and other euro recipes etc. Not a bland cookbook of old junk. It is all old treasures.
She always made up several variations of a recipe and had friends and acquaintances as a tasters panel. The winning versions of each are in the book.
The Dust jacket is washable with a moist cloth even on her first book, she was a very smart lady.
Buy this book and enjoy recipes that are no longer in the latest JOY. There just isn't room for everything now. And this is the old fashioned way of making them all. I am big on taste!
A must have in the kitchen.
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.
The thousands of recipes are mostly things you've seen before (lemonade and baked chicken) and some you probably haven't (see Baked Brains in the Beef section). It covers the use of most any ingredient you will see in cooking any dish - vegetable, poultry, or meat - and it will show you how to properly apply heat, add seasonings, and most importantly, how to modify the recipe. Diagrams are few (they aren't generally helpful in my opinion) and explanations can sometimes be short, but the book covers a lot of territory. That said, it is best not to consider the the "only" cookbook - rather, it should be the central one. Complement it with a cooking encyclopedia and a collection of cookbooks from specific regions or styles for a complete cooking set.
No shelf of cookbooks is complete without this book; I would be lost without it. Also, this makes an excellent wedding or birthday gift. Avoid the spiral-bound version, the book needs to be hardcover and well bound because of constant use in the combat zone (kitchen).
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.
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.
Most recent customer reviews
This cookbook is a delight in so many ways; it has clear and thorough instructions, with tidbits of chitchat to keep it friendly in nature . Read morePublished 5 days ago by Sylvia Clare
Classic cook book, we give one to each of our children when they started out on their own.Published 3 months ago by Ken
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. Read morePublished 3 months ago by Amazon Customer
I absolutely detest that book but my husband grew up with it and only swear by it so I got it for him.Published 3 months ago by ROSE Marielle
This cookbook is a classic. It's definitely not the only cookbook you need and quite a few recipes in it are old fashioned, but nevertheless it's a great source of information!Published 4 months ago by Alexei