Joy of Cooking
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Product Description
Joy is the all-purpose cookbook. There are additional basic cookbooks on the market, and there are fine specialty cookbooks, but no additional cookbook includes such a perfect range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the veteran cook, the foundation of many a pleased kitchen and many a pleased home.
Privately printed in 1931, Joy has permanently been family tree affair, and like a family tree it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion’s efforts and persons of her architect spouse, John W. Becker. Their sons — Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways.
Now over forty, Joy continues to be a family tree affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use.
Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition — the first full revision in twelve years. All the enduring favorites will still be establish. In the chapter on Brunch, Lunch and Supper Dishes there are also appealing suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows how to present food correctly and charmingly, from the simplest to the most proper service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing.
Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully clarified so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are agreed, with special emphasis on that vital cooking factor — heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.
Joy, we hope, will permanently remain essentially a family tree affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure — and join us in the Joy of cooking.
Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Lacking question there is no finer all-purpose cookbook.Amazon.com Review
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 know 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.
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Establish recipes dated, layout makes it hard to use and although some of the how-to is useful, its generally from another era. Bought Gourmet cook book as a replacement for.
Reader’s Rating: 1 / 5
If you want terrible gourmet recipes, then this is your book. The basic information is poor at best, and the “fancy” gourmet recipes are not even excellent. When I start to cook a meal, i’ll look in the “joy of cooking”, get disappointed, and go and find what I want on the internet. The recipes are what you would expect to eat in the early 20th century. This book should have stayed there. I’m sure your grandma likes it though! squid in ink sauce?! for real? c’mon!
Reader’s Rating: 1 / 5
If you want recipes for ancient fashioned candy and such, this is a excellent reference. But recipes have changed radically in the last decade so the use of butter as a main ingredient has gone down in favor. Also classic American cooking tends to be fattening and featureless. New cookbooks use fresh ingredients and different methods of adding flavor besides using butter and flour. But the art of candy building and canning is not as prevelant, so I find this book useful for persons aspects. Unless you are a triathelete though, I wouldn’t want to live on the recipes here. American cuisine has come a long way and the classic Joy of Cooking demonstrates that to a tee.
Reader’s Rating: 4 / 5
I received this book as a wedding gift 20 years ago which is the only reason I still have it. Although there is excellent information to be establish on a variety of foods I can’t reflect of how many times I might need to know how to clean and cook a turtle or any of the additional creatures they seem to reflect are edible. It is very entertaining to read about these things and that is why I give it three stars. If you just want a unadorned ancient recipie you probably won’t find it here.
Reader’s Rating: 3 / 5
My mother and grandmother and aunts have raved about this cookbook since the original version was published…they call it their cooking “bible” and they like to give it to people for graduation or wedding gifts so that they’ll be equipped with every thing they need to know to start cooking. In my opinion, it gives a whole new meaning to “too much information.” In the age of the internet where you can google any cooking questions you have and get excellent answers, why should you need to own a hard-copy of a bicep-building beyond-thorough cooking encyclopedia that’s not even user-friendly in it’s format with wordy disertation-type recipes with references to additional pages and the ingredient listings spread throughout each recipe? As far as the recipes go, they’ve included every recipe ever invented just in case you get a hankering for building something (like homeade marshmellows). I’m a southern woman and I like healthy, quick, simple, tasty, fun-to-cook, simple-to-follow, fleeting on words and long on flavor recipes that make family tree and friends say, “WOW, you sure can cook,” and this is NOT my source for that. I’ve got a like for cooking in my genes, but am too modern to have aquired the like for this cookbook that has historically been in my family tree.
Reader’s Rating: 2 / 5