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Title	:	The Joy of Cooking
Author	:	Irma S. Rombauer
Book Format	:	Hardcover
Book Edition	:	Deluxe Edition
Pages	:	Pages: 1152 pages
Published	:	November 5th 1997 by Scribner (first published 1931)
Categories	:	Food and Drink. Cookbooks. Cooking. Food. Nonfiction. Reference. Classics. Culinary

The Joy of Cooking

Irma S. Rombauer

Hardcover | Pages: 1152 pages

Rating: 4.13 | 140730 Users | 1151 Reviews

Representaion In Pursuance Of Books 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.

Be Specific About Books Conducive To The Joy of Cooking

Original Title:	The Joy of Cooking
ISBN:	0684818701 (ISBN13: 9780684818702)
Edition Language:	English

Rating Of Books The Joy of Cooking

Ratings: 4.13 From 140730 Users | 1151 Reviews

Critique Of Books The Joy of Cooking

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

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.

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,

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.

This book is lazy. The recipes are always sub-standard to what I can find from other sources. It is outdated even with its attempt at modernity. The original is a gem for modern cooks because of its glimpse into the American culinary past; this modern version is waste of cookbook shelf space.

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++++++++++

One of my go-to favourites in the kitchen. What I love about the 75th anniversary edition of Joy of Cooking is that it has a little bit of everything, evocative of the time period each edition was published. There are recipes for finger food and casseroles with the most 1950s names, alongside recipes for making sushi rice. It's fun to flip through the pages, learning the difference between appetizers and hors d'œuvres to the entertainment and course planning aspects of home dining. You might not