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The Joy of Cooking: Revised and Expanded Edition | 
 enlarge | Authors: Irma S. Rombauer, Marion Rombauer Becker
Publisher: Plume
Category: Book
List Price: $16.00
Buy Used: $7.43
You Save: $8.57 (54%)
Rating:  78 reviews
Sales Rank: 232038
Media: Paperback
Edition: Revised
Pages: 928
Number Of Items: 1
Shipping Weight (lbs): 2.1
Dimensions (in): 9.2 x 6.7 x 1.3
ISBN: 0452279151
Dewey Decimal Number: 641.5973
EAN: 9780452279155
ASIN: 0452279151
Publication Date: November 1, 1975
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Paperback exactly as shown and as described unmarked, A few top corner pages are bent due to poor storage. otherwise rated very good. In stock mails from GA
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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 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.
Product Description
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.
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| Customer Reviews: Read 73 more reviews...
 A grand overview September 1, 2008
J. Munger (atlanta, ga)
This is a great book that should serve as a reference to other cook books. I often find a recipe in other, more specific books, and then cross reference the ingredients and procedures with "The Joy of Cooking".
i have also found the beverages section to serve as a very helpful guide to many "standard" mixed drink recipes.
 How to, great! Recipes, not so great... August 16, 2008
W. Timm (Bolingbrook, IL USA)
1 out of 2 found this review helpful
I've had this book for a number of years. I've found that I refer to it mostly to read on the hows and whys of food, cooking and preparation, rather than the recipes that are within. As another reviewer stated (however unkindly she did it) the recipes are very dated. I suppose newer editions of this book include more modern versions, but I have plenty other cookbooks and the net to satisfy that need.
 while I wouldnt cook all these the writing is HILARIOUS August 8, 2008
R. Kinchla (honolulu, hi)
The best thing about this book is Irma Rombauers crazy, boozy, snarky style. Imagine a bitter Julia Child after 3 bottles of wine. The older editions have lines that sneer at you for using tin foil and features off the cuff reminders of a lifestyle long since past such as "when our hungarian laundress was finished beribboning our pinafores, she would often make this" This loopy causticness was expunged from later printings and makes it far more dull. This older version turns cooking the many traditional recipes into an amusing time, as if your crazy aunt was there givign you advice.
It also contains more info that you may ever need. cooking possum? you're all set. making maple syrup? it tells you how. I like it's thoroughness, though I must admit, I mostly just use it for baked goods. The brownie recipes is a gold standard of ease and tastiness.
My friend and confidant in the kitchen July 26, 2008
S. Weible (Atlanta, GA USA)
1 out of 1 found this review helpful
This is the only cookbook I have ever bought for myself. I was just learning how to cook and heard about this book. We have been good friends for almost half my life now ...bought the 1982 printing ... in 1982 :). My friend is a bit stained and yellowed and the cover is starting to become unattached. I will more than likely buy a new copy of JOC.
I am accounted an amazing cook by all my friends and family. I swear it isn't me but my faithful friend Joy of Cooking who should be getting all the praise. I have learned so much from this book. The chapters that teach the why's and how to's of cooking have been instrumental in helping me achieve a deep knowledge of cooking. I think my favorite chapter is the one that discusses herbs and the flavor notes that they add to foods. That chapter also teaches when to add those herbs for the best flavor.
I won't be without Joy of Cooking it is the most exceptional cookbook I have. I have others ... their pages are pristine and white. They are completely unused and lonely.
MOT LASCAM June 14, 2008
MOT LASCAM (massachusetts)
Because of research I did I bought the "before 1975 edition" of the greatest cookbook ever printed! I now have the ability to prepare any food....including porcupine....not that I ever would.
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