The Joy of Cooking
Since its original publication, Joy of Cooking has been the most authoritative cookbook in America, the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why: Every chapter has been rethought with an emphasis on freshness, convenience, and health.All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described-- the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep-- with illustrations of each pepper.An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.New chapters reflect changing American tastes and lifestyles:Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake-- there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.

The Joy of Cooking Details

TitleThe Joy of Cooking
Author
LanguageEnglish
ReleaseNov 5th, 1997
PublisherScribner
ISBN-139780684818702
Rating
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction, Reference

The Joy of Cooking Review

  • Katies_Faves
    January 1, 1970
    The day I found out my grandmother was dying was the day I got this book.She was sick and we were both very hopeful that she would get better. She was lying on the couch in the living room and asked me to boil her a potato. I, being 19, had NO idea how to boil a potato! But I did not want to bother her about it - so I went into the kitchen and started up the pot of water.Not only did I ruin that cute little potato ... but I saw my grandmother lose it!! She came into the kitchen and saw the whole The day I found out my grandmother was dying was the day I got this book.She was sick and we were both very hopeful that she would get better. She was lying on the couch in the living room and asked me to boil her a potato. I, being 19, had NO idea how to boil a potato! But I did not want to bother her about it - so I went into the kitchen and started up the pot of water.Not only did I ruin that cute little potato ... but I saw my grandmother lose it!! She came into the kitchen and saw the whole potato (not peeled or cut) hanging out in the pot and lost it. She started crying... How can I leave you if you can't even boil a potato?! My grandfather happened to arrive home at that moment. He did a big sigh when he heard and saw the commotion. My poor frail grandma rolling around on the stool (too weak to stand up even), throwing pans around as she was trying to find another pot to make her potato in. He got her calmed down and fixed her another potato. But before it was even boiled she made him go out to the store "right this minute" and buy me the joy of cooking.She knew that she would not always be in the kitchen with me to help me cook -- so she got me a GREAT back up.That is how I knew my grandmother wasn't going to get better and that I had better learn how to boil a potato.I love you grandmother!
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  • Carey
    January 1, 1970
    The 1997 edition is infallible. The pre-1997 editions are good if you want to can or pickle your own veg, cook opossum, and make aspic. The fifth edition, ie the 75th Anniversary edition shown in the picture above, contains too much retro-inspired nonsense and does not continue the practical and innovative approach laid out in the 1997 edition. Basically, the 1997 edition took the heart of the Joy of Cooking, that is, that it is a book that contains all the recipes your average american cook nee The 1997 edition is infallible. The pre-1997 editions are good if you want to can or pickle your own veg, cook opossum, and make aspic. The fifth edition, ie the 75th Anniversary edition shown in the picture above, contains too much retro-inspired nonsense and does not continue the practical and innovative approach laid out in the 1997 edition. Basically, the 1997 edition took the heart of the Joy of Cooking, that is, that it is a book that contains all the recipes your average american cook needs, and updated it for the 1997 american palate (added in asian and mexican foods, , removed casseroles made with mushroom soup, etc). The first person narrative of the other editions was mostly removed. The 75th anniversary editions does no further innovation, and instead adds in some of the older recipes and sections (with limited practical use, in my opion), and adds a good bit of personal narrative back in. If you're serious about cooking, find the 1997 edition, it will never let you down. If you're interested in the evolution of american recipes from the perspective of the Becker family, the 75th anniversary edition is your book.
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  • Rob
    January 1, 1970
    I would not consider this my "everyday" cookbook but the The Joy of Cooking is a definite must for anyone that takes their cooking seriously, enjoys spending a bit of time in the kitchen, and needs a good all-purpose reference that covers everything from emergency substitutions to complete banquet spreads.What do I like most about The Joy of Cooking? It is fairly encyclopedic, covering about as broad a range of cooking topics as it can; while most of the recipes are from the Western tradition, i I would not consider this my "everyday" cookbook but the The Joy of Cooking is a definite must for anyone that takes their cooking seriously, enjoys spending a bit of time in the kitchen, and needs a good all-purpose reference that covers everything from emergency substitutions to complete banquet spreads.What do I like most about The Joy of Cooking? It is fairly encyclopedic, covering about as broad a range of cooking topics as it can; while most of the recipes are from the Western tradition, it also dips into some less traditional preparations (e.g., ceviche). The book does not assume that you know anything about cooking -- not sure what a "dash" is? You can look up an explanation for that. What's the difference between a filet and a cutlet? It explains that, too. (HINT: they're basically synonymous.) It has a great index, is organized well, and has recipes to cover almost any occasion and varying degrees of culinary sophistication.What don't I like about The Joy of Cooking? It's encyclopedic nature can be a little intimidating sometimes. If you already have a good idea of what you want to make, there's a good chance that you'll find a great recipe; if you're looking for ideas though, the text may overwhelm you. Speaking of text -- the pictures are all illustrations. Granted, they're good illustrations but I tend to prefer photos in my cookbooks (helps me decide what to try next).One last point about The Joy of Cooking: I would recommend it to everyone except vegetarians. The book assumes an omnivore's diet so if you eschew the animals in your diet, I would estimate that greater than half of these recipes would not appeal to you.
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  • Dianne
    January 1, 1970
    In their attempt to modernize the book, the authors omitted many recipes and techniques that are still relevant. Where is Sole Florentine, for heavens sake? And while not many families routinely can or freeze food as a winter survival strategy, there are still times when I would like to know how to do it - when my CSA gives me more corn than we can manage, or when local strawberries are beautiful, fresh, plentiful, and cheap. The lack of ice cream recipes is frustrating, especially given that so In their attempt to modernize the book, the authors omitted many recipes and techniques that are still relevant. Where is Sole Florentine, for heavens sake? And while not many families routinely can or freeze food as a winter survival strategy, there are still times when I would like to know how to do it - when my CSA gives me more corn than we can manage, or when local strawberries are beautiful, fresh, plentiful, and cheap. The lack of ice cream recipes is frustrating, especially given that so many manufacturers are making good quality electric powered ice cream makers.On the other hand, there are lots of new recipes that reflect the increasing influx of immigrant culture (and food!) into America.I'd say, Definitely buy this book, but don't chuck your old editions of Joy just yet. You're going to need both!
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  • katwiththehat
    January 1, 1970
    No pictures, but everything in this cookbook is delicious.
  • Barbara
    January 1, 1970
    I don't know why it took so long for me to include this very worthy book to my Goodreads Library. This is my second copy. The first, a paperback, became so tattered and worn that my son presented this valued edition as a gift. I have been cooking for more than forty years, but continue to return to this book for ideas, information and special recipes. On many occasions I search for new ways to prepare foods and will find the ideal formula for preparation. Frequently I will "tweak" the recipe in I don't know why it took so long for me to include this very worthy book to my Goodreads Library. This is my second copy. The first, a paperback, became so tattered and worn that my son presented this valued edition as a gift. I have been cooking for more than forty years, but continue to return to this book for ideas, information and special recipes. On many occasions I search for new ways to prepare foods and will find the ideal formula for preparation. Frequently I will "tweak" the recipe in order to please the palates of my diners, but JOY has rarely failed to please me.It is important to note here that this is far more than a recipe book. It is possible to sit down and read this hefty tome for information and sheer enjoyment. Aside from the wealth of sections for appetizers, through to a huge array of desserts, there are sections describing a multitude of food facts. One can learn about different grains, exotic fruits and vegetables and the preparation and significance of many ethnic foods. Historical and geograpical factors are also included.I would recommend this above all other cookbooks for both novice and experienced food preparers! A perfect engagement gift!
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  • February Four
    January 1, 1970
    For Christmas, I decided I was going to have Japanese strawberry shortcake (as in a sponge cake filled with strawberries and cream). I needed a basic sponge cake recipe and couldn't find one anywhere, not even in my usual high-altitude baking bible, Pie in the Sky, nor in the other book I had, The Best Recipe. It was December 24th, the only other recipe I'd found was online from New Mexico but which I did not trust (it asked me to beat the eggs until stiff, a HUGE no-no at high altitude). Almost For Christmas, I decided I was going to have Japanese strawberry shortcake (as in a sponge cake filled with strawberries and cream). I needed a basic sponge cake recipe and couldn't find one anywhere, not even in my usual high-altitude baking bible, Pie in the Sky, nor in the other book I had, The Best Recipe. It was December 24th, the only other recipe I'd found was online from New Mexico but which I did not trust (it asked me to beat the eggs until stiff, a HUGE no-no at high altitude). Almost at the end of my rope, it suddenly occurred to me to try this book.And I found it: High-altitude Sponge Cake, on page 750!I now have a beautiful Japanese strawberry shortcake in the fridge chilling until dinner. Christmas Eve is saved, thanks to Joy of Cooking!
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  • Jennifer
    January 1, 1970
    i love this old 1973 edition rescued from my mom's basement. the writing style is awesome: you can hear them chiding you for your awkward kitchen skills. heavily uses ingredients that are out of fashion now, so that's historically interesting: lots of parsley, livers, anchovies, tarragon.the recipes are not all so daunting: some of them are forward-looking to today's minimal cooking in their simplicity and flexibility. saved me many times when my fridge was sadly understocked.also, you can cook i love this old 1973 edition rescued from my mom's basement. the writing style is awesome: you can hear them chiding you for your awkward kitchen skills. heavily uses ingredients that are out of fashion now, so that's historically interesting: lots of parsley, livers, anchovies, tarragon.the recipes are not all so daunting: some of them are forward-looking to today's minimal cooking in their simplicity and flexibility. saved me many times when my fridge was sadly understocked.also, you can cook ANYTHING with this. including bear. whale. 'possum. (although for the latter, it suggest you raise it on a diet of milk and grains for a week before boiling it. this book is not for the weak!) i actually enjoy reading this book for fun during breakfast.
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  • Kecia
    January 1, 1970
    Started as a project for my church back in the 1930s here in St. Louis, The Joy of Cooking is now an American classic. It is encyclopedic in scope. If you just want to know how to boil an egg...it's in there. If a friend brings you rudabaga...there's a recipe for that, eel....there's a recipe for that, wild game...there's a recipe for that, triple layer chocolate cake...it's in there too. Want to know which wine glass to use...where to place the forks...or how to do practically anything in the k Started as a project for my church back in the 1930s here in St. Louis, The Joy of Cooking is now an American classic. It is encyclopedic in scope. If you just want to know how to boil an egg...it's in there. If a friend brings you rudabaga...there's a recipe for that, eel....there's a recipe for that, wild game...there's a recipe for that, triple layer chocolate cake...it's in there too. Want to know which wine glass to use...where to place the forks...or how to do practically anything in the kitchen...it's in there! I have a very soft spot for this book and anytime I find one at a yard sale, thrift store, book fair...I buy it!The 75th edition has too much baking soda in the pancakes so use previous editions for that recipe. A friend of mine read the tuna salad recipe wrong - instead of using mayo OR olive oil, he read mayo AND olive oil - and it is super delicious the wrong way too. The brownie recipe is the best anywhere and even I can make them.If you only own one cookbook, this is the one to own.
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  • Kim
    January 1, 1970
    Goodness gracious, this book could be called "The Kitchen Bible". It has contains information on anything and everything you could ever want to know about preparing food. I don't understand how anyone can possibly know this much (I think writing this book would be more difficult than writing a dictionary) but I'm sure glad that they do!
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  • Val
    January 1, 1970
    Been hip to this book and have used it here and there ( I don't really cook all that much), but last night I made a mac and cheese for a large family dinner, and that shit was flame so I decided to shout them out.
  • Corban Ford
    January 1, 1970
    I enjoyed flipping through this, and I made a pretty good dinner ALL BY MYSELF. (what an achievement right?) The Joy of Cooking just has so much depth to it, with hundreds of recipes, add ons, possible amendments, and very interesting segments on cuts of meat, best way to use grains, and well thought-out menus. it's the OG of cookbooks for a reason, and in my eyes the best cookbook of all time.
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  • Manik Sukoco
    January 1, 1970
    I'll start with the written content: this cookbook is a complete guide not just for cooking, but for food as a whole. There are recipes for every conceivable type of consumable. Beverages (nonalcoholic and alcoholic), appetizers, snacks, candies, jellies, desserts, sauces/toppings, stuffings, and what goes in-between: simple entrees to full-blown multi-course dinners. The instructions are detailed and easy to understand. Unlike cookbooks that tell you to "cut into fillets and braise until done" I'll start with the written content: this cookbook is a complete guide not just for cooking, but for food as a whole. There are recipes for every conceivable type of consumable. Beverages (nonalcoholic and alcoholic), appetizers, snacks, candies, jellies, desserts, sauces/toppings, stuffings, and what goes in-between: simple entrees to full-blown multi-course dinners. The instructions are detailed and easy to understand. Unlike cookbooks that tell you to "cut into fillets and braise until done" or "serve with a piquant sauce," the directions take you through step-by-step, always explaining what is really meant. The ingredients range from items found in any supermarket to the more obscure near-alien things that will require serious searching, although most of the ingredients are quite reasonable. There are numerous illustrations throughout, finally letting mankind in on the secret of why some coffee cakes look like they were made from the inside out.Not just recipes, either. This book includes detailed information on selecting, testing for/maintaining freshness, storing (including an entire chapter on freezing), preparing, and cutting the food. Different types of fruit are explained. Half a dozen pages are devoted to informing the reader about wine. Cuts of beef are explained here; it finally explains why chuck is chuck and tip is tip, and where they come from. Table decor, place settings, and appropriate wine glasses are explained too.The writing style is joyful. Clearly, the authors do not just enjoy cooking, serving, and eating the food... they like talking about it, too. There is a gleeful sense of humor throughout, and anecdotes about where the food originated from and how it got its preposterous name. The contents of this cookbook are a treasure.Now for the bad part: the physical book. Had the pages been printed on better quality paper, I would upgrade this poor excuse for a tome to galley status. The paper is clearly manga paper, almost (but not quite) as good as the quality of the phone book paper of your yellow pages, yet not quite as thick. The pages are transparent enough that you do not need to turn the flimsy page to see what is printed on the other side. The text size is small, the same size as the print of the listings in a phone book. The ink quality is atrocious; it's obvious that the photocopying machine used to crank out these pages was running out of toner, giving the book dark-text pages and fuzzy pale-text pages. Sometimes it's hard to tell whether the text is in bold print or if the toner cartridge went into its final death throe. The spiral spine is cheap plastic and does not allow easy page-turning. The quality of this (physical) book is absolutely ridiculous.
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  • Erin ☕ *Proud Book Hoarder*
    January 1, 1970
    This big, amazing book covers about everything one needs to know. Procedures, instructions, recipes, techniques, guides, food charts. This needs to be in every cooks library. Timeless information
  • Joy
    January 1, 1970
    I got this way back when I first got married. I wasn't a good cook then and I'm not now! This cookbook didn't help!
  • Lisa (Harmonybites)
    January 1, 1970
    If you look on GoodReads under "Popular Cookbooks Books" (sic) the Joy of Cooking is right at the top. It's reputably the go to cookbook, a "teaching" cookbook for those who don't just burn toast, they're capable of burning water. I'm not that bad, but neither am I a gourmet---I could use some teaching. I've long coveted this doorstopper book of 1,132 pages containing 4,500 recipes and finally broke down and ordered it when I had a Barnes and Noble coupon. It's like an encyclopedia of cooking.It If you look on GoodReads under "Popular Cookbooks Books" (sic) the Joy of Cooking is right at the top. It's reputably the go to cookbook, a "teaching" cookbook for those who don't just burn toast, they're capable of burning water. I'm not that bad, but neither am I a gourmet---I could use some teaching. I've long coveted this doorstopper book of 1,132 pages containing 4,500 recipes and finally broke down and ordered it when I had a Barnes and Noble coupon. It's like an encyclopedia of cooking.It took some getting used to. The recipes aren't organized in the manner I've come to expect. Take, for instance, the beginning of the recipe for Chili Con Carne on page 513:Pat dry:3 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubesSeason with:1 to 2 teaspoons saltHeat in a large skillet over medium-high heat:2 tablespoons olive oilAnd so on. Do you see what I mean? I'm used to recipes that list all the ingredients at the top, with instructions separate beneath. It was so different than how I'd done things for decades it was hard to adjust initially, although its ways have grown on me. Worth the price alone just for the sections after recipes such as "Keeping and Storing Food," "Know Your Ingredients" and "Cooking Methods and Techniques."
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  • The Pirate Ghost (Formerly known as the Curmudgeon)
    January 1, 1970
    I grew up with this cook book. The version I learned to cook from and came to love was given to my mother as a wedding gift to my mother. Thanks to my mother's help, I believe that should be the 1951 version as seen here. This book has a recipe for just about anything you might want to cook, and several things that you might not. Having said that, if it's not in the book, it might not be worth cooking. Not only are there 1000's of recipes, there is good gouge on substitutes, sauces, dips, how to I grew up with this cook book. The version I learned to cook from and came to love was given to my mother as a wedding gift to my mother. Thanks to my mother's help, I believe that should be the 1951 version as seen here. This book has a recipe for just about anything you might want to cook, and several things that you might not. Having said that, if it's not in the book, it might not be worth cooking. Not only are there 1000's of recipes, there is good gouge on substitutes, sauces, dips, how to do's and conversions of measurement relative to cooking. It could be the greatest cook book ever! (though I may have had my hands on an older edition, the 1975 edition was the most popular of all of them.) The original edition was published in 1931 with a forward by Irma S. Rombauer as a self-pub. Since then, it's gone through many revisions, some authorized and some that came after Rombauer passed away at the age of 85 in 1962. The most successful (as measured by sales) was the 1975 edition, the last edition published with Rombauer's approval was in 1962 and the last edition published at all came in 2006 as a 75th anniversary edition. (8 actual editions, plus a handful of reprinting). This is the cook book any chef wants on the shelf.
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  • Wendy, Lady Evelyn Quince
    January 1, 1970
    Simply put:My cooking Bible. I could not live without it.From drinks, to appetizers, to brunch, to soups, to tasty vegetable dishes, to meat courses, to fish, to desserts...this is it!I've learned to prepare rabbits and squirrel, made spaetzle and dumplings, elegant desserts like pears soaked in wine and cream...and so many more!Not bad for a woman whose first prepared meal was overcooked linguini (20 minutes in a pot) and canned, cold clam sauce. :-05 stars /A++++++++++
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  • Jonspillers
    January 1, 1970
    My parents bought me my first copy of Joy in 1998. Somewhere along the line I broke its back so I recently purchased a new copy. I expect that tells you how much I value this cookbook. It is far from the only cookbook in our home, but it gets used more than any other. I have seen other editions and while they have their following, I prefer this one. From Chicken Fried Steak to Crispy Roast Duck to something called 'vegetables', 1997 Joy has what you need.
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  • Cynthia Nobles
    January 1, 1970
    I develop lots of recipes, and when I need to know what's considered standard ingredients for a specific dish, I always turn to this book. It's a great reference source. If you never owned another cookbook, you could get along fine with just this one.
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  • Laurie Stoll
    January 1, 1970
    Although this book is FILLED with recipes, it was always one of the last I would look through for recipes.
  • Natalie Rood
    January 1, 1970
    This book is an absolute classic and for good reason. If I want to experiment with a new ingredient that's on sale at the grocery store, I can almost always find a recipe in my lovely handmedown copy of Joy of Cooking. I've been told that the 6th edition is the "definitive" one, but I'm quite fond of my 5th edition and don't feel the need to buy another.
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  • Julie
    January 1, 1970
    I took my time reading this cook book, but I found it a pleasant read and was educational. Nice basic cookbook.
  • Gibby
    January 1, 1970
    Your mouth will be watering at the sight of this scrumpush and beautiful book. The taste will remind you of a simpler time in american history. Food buffs alike will enjoy the slight but powerful tones of characterization and plot. The setting is recherché, Congenial & Honorable. The decor is far from deplorable and fallacious. You will truly love my amazing this amazing cooking book.
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  • Nicole (Reading Books With Coffee)
    January 1, 1970
    There were things I liked and didn’t like about this cookbook.What didn’t I like? For one, the length. I get it’s meant to be the guide to cooking, but goodness! It’s a long book, complete with a nutrition guide, a section for entertaining, a section of different menus, plus a bunch more at the end. Examples of those include keeping and storing food, canning, freezing, and knowing your ingredients. Scattered throughout the book are little sections about stuff, like a section about tea, different There were things I liked and didn’t like about this cookbook.What didn’t I like? For one, the length. I get it’s meant to be the guide to cooking, but goodness! It’s a long book, complete with a nutrition guide, a section for entertaining, a section of different menus, plus a bunch more at the end. Examples of those include keeping and storing food, canning, freezing, and knowing your ingredients. Scattered throughout the book are little sections about stuff, like a section about tea, different kinds of pie, and different kinds of cakes.The format of the recipes was odd, but something I could get used to. Here’s the general idea of the format: ingredients, recipe, ingredients, recipe. That’s how I tend to cook, so that’s why I could get used to it. But at the same time, I’m slightly worried about skipping over something. Another annoying (and very distracting) aspect of the format is the references to other pages. Example: Pie. The pie crusts have their own section, so you refer to that, and then proceed as normal for the rest of the recipe. The cakes are a good example too, because the glazes and icings are in a different chapter. Also, some recipes direct you to read different guides. Example: some of the pie recipes direct you to read about fruit pies and rolling pastry dough.Again, I get it’s supposed to be the ultimate guide to cooking or whatever, but found that going back and forth between two different pages distracting. As for directing people to different things to read before making whatever recipe, it’s probably good for beginners, but for me, I found it distracting. Had I moved away from the dessert section, and gone to make, say, pasta or soup, my opinion might be different.So what did I actually like then? There really are a lot of recipes- according to the front cover, 4500 of them! This accounts for a good chunk of the length, and I do like that they’re thorough, and try to be somewhat definitive. The few recipes I tried were really good, and I really did like how the recipes themselves were formatted. Generally speaking, I liked how it was organized, but I felt like it could’ve been slightly better. With multiple recipes on a page, I felt like they could have found a better way to make each recipe stand out.Rating: 3 out of 5. The recipes were good, but I found certain things to be really distracting, which downgraded the rating.
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  • Steven Peterson
    January 1, 1970
    I have a copy of the 1997 edition of “Joy of Cooking.” It is probably my most used cookbook. The recipes are doable (for the most part), clearly written, and produce nice tasting meals! I am a big fan of that classic. And this volume represents the 75th anniversary version of this classic, originally published in 1931.One thing I wanted to do is to see if some of my favorite recipes had been changed. For example, my old copy of “Joy of Cooking” contains a recipe for fried rice that was better th I have a copy of the 1997 edition of “Joy of Cooking.” It is probably my most used cookbook. The recipes are doable (for the most part), clearly written, and produce nice tasting meals! I am a big fan of that classic. And this volume represents the 75th anniversary version of this classic, originally published in 1931.One thing I wanted to do is to see if some of my favorite recipes had been changed. For example, my old copy of “Joy of Cooking” contains a recipe for fried rice that was better than three versions from three cookbooks that I had earlier tried. I have a high comfort level within the 1997 recipe. And, in the 75th anniversary version, that recipe is pretty much the same. I appreciate that!At the front of the book are useful items—such as nutritional information, how to entertain, how to develop menus for various occasions (such as holiday dinners, special occasions (such as a Super Bowl Party—great to see Buffalo chicken wings listed here), and so on.Some interesting points of interest for me. Speaking of Buffalo chicken wings. . . . The recipe for making your own is page 80 (under appetizers and hors d’oeuvres). Ingredients: chicken wings, flour, salt, pepper, vegetable oil, butter, red wine vinegar (or cider vinegar), and hot pepper sauce. On the side, of course, celery sticks and blue cheese dressing to cut the heat. Step by step, the recipe does a nice job of taking you through the process. Simple to make—great to taste! And you can heat it up if you want something fiery, simply by ramping up the amount of pepper sauce.Buffalo. . . . Free association. There are also game recipes here. And two of these feature buffalo meat—buffalo burgers and buffalo rib roast with orange molasses glaze. Every so often, I will buy buffalo (bison) at a nearby store and make simple dishes. The two recipes here are more imaginative than what I normally do, and I look forward to experimenting. Other beasts in the Game section: Bear, Boar, Mountain goat, Venison, and Rabbit. Not sure I’ll explore making these, but it is fun to go through the recipes.Anyhow, I’m not going to throw out my current edition of “Joy of Cooking,” but I’m interested in becoming more acquainted with new recipes (500) as well as updated classics. Well worth acquiring and test running!
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  • Steven Peterson
    January 1, 1970
    This is an excellent cookbook. As my eyesight is not what it once was, I wish that the print were larger; on the other hand, this book is now 1000 pages long. I'd rather settle for smaller print and a less heavy book! And the length is one of the pluses of this book. Other cookbooks that I have run a few hundred pages and have larger print and pictures. The end result? Far fewer recipes! I am interested in a rich collection of recipes--not something that is easy to read and short on content. And This is an excellent cookbook. As my eyesight is not what it once was, I wish that the print were larger; on the other hand, this book is now 1000 pages long. I'd rather settle for smaller print and a less heavy book! And the length is one of the pluses of this book. Other cookbooks that I have run a few hundred pages and have larger print and pictures. The end result? Far fewer recipes! I am interested in a rich collection of recipes--not something that is easy to read and short on content. And this work has helped me out in the kitchen. For instance, its recipe for fried rice is so much better than recipes from two other comprehensive cookbooks that I use. Another example: the section on poultry provides a great deal of basic generic information, whether on roasting chicken or broiling chicken. . . . In addition, the recipes are pretty easy to understand and to carry out. Some otherwise interesting cookbooks strain for effect and make it much harder for an amateur chef to succeed. Appendices at the end are also helpful. The section on "Cooking Methods" explains clearly how to blacken (Cajun style) food (page 1053), how to cook in ashes (page 1056), and so on. Another Appendix on "Know Your Ingredients," too, is helpful. On page 1066, one learns how to make wasabi from raw ingredients. As noted, I have tried many different cookbooks over time. This is in the top tier, from my experience, because of the background information, the raw number of recipes (despite small print!!), and the straightforward preparation suggestions. All in all, in the top tier among general cookbooks.
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  • Linda Stewart
    January 1, 1970
    For someone who thinks the only necessary kitchen appliance is a coffeemaker (ok, and maybe a microwave), I am fascinated by The Joy of Cooking. I know people who read cookbooks. My Aunt Helen, for one. Others collect them. My neighbor, Elspeth Smith had all the Junior League cookbooks from Bergen County. And she actually used the recipes to create wonderful canapes and elegant dinners! Tony and I would rather eat at the local diner than shop, cook, and clean up after dinner. BUT, reading The Jo For someone who thinks the only necessary kitchen appliance is a coffeemaker (ok, and maybe a microwave), I am fascinated by The Joy of Cooking. I know people who read cookbooks. My Aunt Helen, for one. Others collect them. My neighbor, Elspeth Smith had all the Junior League cookbooks from Bergen County. And she actually used the recipes to create wonderful canapes and elegant dinners! Tony and I would rather eat at the local diner than shop, cook, and clean up after dinner. BUT, reading The Joy of Cooking has given me a new appreciation for people who love food and love to cook. Rombauer and Becker loooooove food. Who knew a cook book could be a love story? In describing eggplant, they explain the origins of the name - "aubergine, the common term for it in Europe is a corruption of its Arabic name; in Italian, it's known as melanzana, from its undeserved Latin name meaning 'apple of madness'." Corn "brightens a meal and is one of the most loved of all vegetables," and cucumbers are "crisp and juicy and thirst-quenching." All this on just 3 pages of an 1132 page book (including index). Their recipe for fresh corn fritters includes an anecdote about a young boy's "fritter tree." I may never learn to love cooking, but I sure love this book!
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  • Laura Zimmerman
    January 1, 1970
    Over the years I have collected many cookbooks. Some for the recipes, some for the photos, some for the trial-and-error variations on different recipes...cookbooks are appealing to me for lots of reasons. However, despite my sagging shelves full of cookbooks, I didn't have a copy of The Joy of Cooking. Compared to others, from afar it seemed...kind of dry, I thought. No great photography, no glossy pages, no celebrity chefs' photos on the front (I will say that I've never bought a cookbook just Over the years I have collected many cookbooks. Some for the recipes, some for the photos, some for the trial-and-error variations on different recipes...cookbooks are appealing to me for lots of reasons. However, despite my sagging shelves full of cookbooks, I didn't have a copy of The Joy of Cooking. Compared to others, from afar it seemed...kind of dry, I thought. No great photography, no glossy pages, no celebrity chefs' photos on the front (I will say that I've never bought a cookbook just because it was written by a celebrity chef). It was just simple, black and white, and LOTS of recipes.Imagine my surprise when I received The Joy of Cooking as a gift and I realized how wrong I was. As I glanced through it for the first time I was awed by how comprehensive yet simple the book is. The recipes are well laid out, the instructions are clear and complete, and every recipe I've tried from the book has been spot-on. The authors went to a great deal of effort to make the book user-friendly, informative, and unintimidating. It's easy to see why The Joy of Cooking has become a part of so many kitchens for so many years. I just wish I had discovered this book much earlier in my cooking years--it would have saved me a lot of money spent on other cookbooks.
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  • Christy
    January 1, 1970
    I believe it was in the hot buttered rum entry that the authors cheekily said the drink had been known to "make a man see double and feel single." How can you not love that?This really is a must-have cookbook for anyone interested in the nostalgia of fifties-era dinner parties. All it takes is a few episodes of Bewitched and I find myself in the kitchen, reading this cookbook and dreaming of coq au vin preceded by Martinis and canapes. I use this book more in the winter, when I'm making various I believe it was in the hot buttered rum entry that the authors cheekily said the drink had been known to "make a man see double and feel single." How can you not love that?This really is a must-have cookbook for anyone interested in the nostalgia of fifties-era dinner parties. All it takes is a few episodes of Bewitched and I find myself in the kitchen, reading this cookbook and dreaming of coq au vin preceded by Martinis and canapes. I use this book more in the winter, when I'm making various holiday specialties or I'm in the mood for things that are served with gravy or weird aspic, but it really is good year round. I think younger cooks may be surprised by how many useful everyday recipes are in here, from salad dressings to the perfect Vodka Gimlet. Since the 20 & 30-somethings are getting so into self-sufficiency and sustainability, what with the composting and paying extra for locally grown food, why not resurrect a cookbook that encourages making everything from scratch and not wasting things like chicken livers?
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