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Joy of Cooking
by: Irma S. Rombauer, Marion Rombauer Becker

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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780026045704
ISBN: 0026045702
Label: The Bobbs-Merrill Company
Manufacturer: The Bobbs-Merrill Company
Number Of Items: 1
Number Of Pages: 928
Publication Date: May 01, 1985
Publisher: The Bobbs-Merrill Company
Sales Rank: 19308
Studio: The Bobbs-Merrill Company

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Product Description:
Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete 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 experienced cook, the foundation of many a happy kitchen and many a happy home.

Privately printed in 1931, Joy has always been family affair, and like a family 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 those of her architect husband, 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 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 found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting 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 formal 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 explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, 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 always remain essentially a family 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. Without 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 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.

Customer Reviews

Average Rating:

Rating: - Joy of Cooking, the OLD version
I was pleased to acquire this particular version, because I have been less that satisfied with the newer revisions, published by Rombaur's (great) nephew and niece. My first copy of Joy was the one with the light blue cover. I bought it in about 1963 or 1964. I have worn out about 5 copies since then, including the newer versions. This contains all the interesting information that has been left out of the newer books -- how to make cheese, dress, hang and prepare wild game, and best of all, contains Erma's famous 'No knead' french bread recipe, as well as the
sand cookie, the 'sable' that is so good that it is used in smal boulangeries in Breton, in France. I heartily recommend the book, and I'm pleased that the vendor shipped my new copy to me so promptly.

Rating: - A grand overview
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.

Rating: - How to, great! Recipes, not so great...
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.

Rating: - while I wouldnt cook all these the writing is HILARIOUS
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.

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