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The Joy of Cooking, Revised and Expanded Edition, by Irma S. Rombauer, Marion Rombauer Becker
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The Joy of Cooking grows with the times--it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. In this updated version, all the classic terms you'll find on menus, such as Provenale, bonne femme, meunire, and Florentine are not merely defined but fully explained so that you can easily concoct the dish in your own home. The whys and the wherefores of the directions are given throughout the book, helping you create recipes you never thought possible. A special emphasis on a vital cooking factor--heat--is added in this new edition. Your best-laid plans can be either made or marred simply by the temperature of a single ingredient. Learn exactly what the results of simmering, blanching, roasting, and braising have on your efforts. An enlarged discussion on herbs, spices, and seasonings tells you the suitable amount necessary in recipes. With more than 1,000 practical, delightful drawings by Ginnie Hoffman and Ikki Matsumoto, you can learn how to present food correctly and charmingly--from the simplest to the most formal service, how to prepare ingredients with classic tools and techniques, and how to safely preserve the results of your canning and freezing. No necessary detail to your success in cooking has been omitted. Divided into three parts, Foods We Eat, Foods We Heat, and Foods We Keep, The Joy of Cooking contains more than 4,500 recipes with hundreds of them new to this edition. This American household classic is the most essential item for your kitchen.
- Sales Rank: #51214 in Books
- Published on: 1997-11-01
- Released on: 1997-11-01
- Original language: English
- Number of items: 1
- Dimensions: 9.08" h x 1.31" w x 6.80" l,
- Binding: Paperback
- 928 pages
Amazon.com Review
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 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 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.
Most helpful customer reviews
39 of 40 people found the following review helpful.
Original Joy of Cooking
By Sallee K.
Great book with recipes long since forgotten. Easy to read and easy recipes to prepare. The author original humor still in the book which makes it so much better.
5 of 5 people found the following review helpful.
Best. Ever.
By SwtNdSpcy
This is the book that taught me how to cook! My mom had given me a copy years ago when I was first on my own. I loved it, it is so informative. Not only does it include many recipes (yes, some of them are a bit dated, but I actually kind of like that about it.) but it includes so many tips, instructions, etc that are really pretty indispensable and that are not included in most cookbooks. Sure, most cookbooks include a chapter on equipment, terminology, and maybe even some instruction on heating sources and techniques, but this goes beyond that. This where I learned how to break down a whole chicken (cheaper than buying it already cut up), how to carve meats, how to pick out fruits and veggies, how to prevent dry turkey, how to cook different cuts of meat the best ways, and the green bean casserole recipe (NOT the mushroom soup fried onion dish most know by this name) is still my favorite way to prepare green beans.
The newer versions omit a lot of the information I found so helpful, with perhaps the exception of the anniversary edition (I have heard, anyway). I lost my copy years ago, so when I saw my favorite edition for sale on Amazon I was truly excited! The book is in very good edition, some light staining around the very edges of the book that may just be from aging paper. I am very impressed with the condition of the book.
5 of 5 people found the following review helpful.
MISSING RECIPES IN LATEST EDITION
By Richard K
I've used joy of cooking for so many years it's impossible to count. I recently needed to replace our 20 year-old copy as the binding has totally failed. To my distress the new copy is slightly smaller with a different less readable font. Most importantly the new joy of cooking is missing some recipes that we have previously used. This is forced us to cut and tear out the recipes from the old copy.
It had never occurred to me that later versions of classic cookbooks would remove recipes. My confidence has been shaken here wondering what other recipes that perhaps we use less often are now missing. I cannot give this latest version a high star review due to this fact.
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