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Joy Of Cooking 2nd Revised Edition Paperback – Nov 25 1997

4.2 out of 5 stars 94 customer reviews

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Harry Potter and the Cursed Child
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Product Details

  • Paperback: 928 pages
  • Publisher: Plume; Revised edition (Nov. 25 1997)
  • Language: English
  • ISBN-10: 0452279151
  • ISBN-13: 978-0452279155
  • Product Dimensions: 17.3 x 3.3 x 23.1 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.2 out of 5 stars 94 customer reviews
  • Amazon Bestsellers Rank: #266,194 in Books (See Top 100 in Books)
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Product Description

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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 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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Customer Reviews

Top Customer Reviews

Format: Hardcover
The Joy of Cooking (this original, authentic version) is an indisposable book, a titan among cookbooks for sure. If glowing reviews from world-famous chefs is not enough, just listen to us novices. This book will not teach you every fundamental about cooking (learn from your mother) but it will teach you how to cook and how to understand cooking. This is one cookbook that is more than recipes: its the art and science of cooking.
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).
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Format: Plastic Comb
The Joy of Cooking is by now a classic, a Bible of cooking. An encyclopedic tome of procedures, material and recipes. I shall not attempt to cover its many virtues here, but instead I would like to focus on two reasons why you MUST get this book:
LEARNING TO COOK The Joy of Cooking is more than just a recipe book. It's a textbook. As a student, living on my own and having to take my first steps in the kitchen, this book was a life saver -- it taught me how to cook. Other cookbooks are mere collections of recipes: If you follow them carefully, you have a good chance at ending up with something close to what the author intended. But most cookbooks don't teach you anything about preparing food -- they're just recipes -- so you never really understand, for example, how different doughs are made and how they're used for different breads and pastries, or what kinds of fish should be broiled, fried or cooked, etc. The Joy of Cooking teaches you all that, and much more. If you take the time to actually read the descriptions at the start of each chapter, as opposed to just searching for and following a recipe, you will understand how to cook. The importance of this is immense: If you actually understand what your doing, as opposed to simply following directions, you can improvise, invent new recipes, correct any problems/mistakes/errors, etc. You will begin to think like a Chef. I own many cookbooks, but the Joy of Cooking is one of the very few that actually attempts (and does such a wonderful job) teaching you how to cook. You shouldn't miss up on this opportunity. It's very clear, very well-written, and is ideal for those that are taking their first steps in the kitchen.
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Format: Plastic Comb
Having worn out the large paperback edition of this cookbook, and being perpetually annoyed at the small edition's inability to stay open to the recipe I'm cooking, I was thrilled to find a comb edition of this book. (A cookbook that lays flat on the table - what a great idea!).
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.
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Format: Paperback
This classic edition of Joy of Cooking is the one most indispensable book in anyone's kitchen or pantry. It has literally thousands of recipes organized by major ingredient - all with sufficient detail to turn out excellent results. Rarely will you find any Western food for which the recipe is missing in this book.
In addition, each section has pointers on things to look out for - about the ingredients, about the various cooking methods appropriate to those ingredients, and about the tools used for various kinds of cooking and the utensils used for serving the food. These sections can make interesting reading even if you don't cook - and will make you a better cook if you do.
The recipes do assume a kitchen reasonably well stocked with basic spices and other ingredients. Fortunately, the background information helps you to work around any missing ingredients.
One note - don't confuse this book with the "new" Joy of Cooking. The latter documents '90s food trends that are already starting to look dated. This classic version will remain a classic for decades to come.
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