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Safe Internet Shopping - Joy of Cooking: 75th Anniversary Edition - 2006
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List Price: $35.00
Our Price: $17.98
Your Save: $ 17.02 ( 49% )
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Average Customer Rating:  
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Binding: Hardcover
Brand: Cookbook
Dewey Decimal Number: 641.5973
EAN: 9780743246262
ISBN: 0743246268
Label: Scribner
Manufacturer: Scribner
Number Of Items: 1
Number Of Pages: 1152
Publication Date: 2006-10-31
Publisher: Scribner
Studio: Scribner
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Spotlight customer reviews:
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Customer Rating: 
Summary: a sad echo of the original -- but you can still get the real thing
Comment: The infamous and unfortunate late 1990s "update" of this important classic took it in a trendy, low-fat, vaguely-Northern-Italian-accented direction -- and worse, removed so many of the key instructions and techniques that made the classic Joy the one all-purpose reference. A sad day indeed. Fortunately, a happier day followed when it was announced, after some uproar, that the 1975 revision -- the Last Good One -- would remain in print, and so it does to this very day. Do yourself a favor: Forget this unfortunate hodgepodge and go get the real thing, ISDN #0026045702, available in lovely durable timeless hardcover right here at Amazon.
Customer Rating:
Summary: The Joys of Joy
Comment: Joy of Cooking is downright amazing. It's rare that I need a recipe that I can't find in here. And never has this book let me down.
I love cookbooks. I have the ones by famous chefs, I have the local collections put together by churches. I have the ones that are put out by magazines and the ones put together by websites. I've got some like this, densely packed with information but not a lot of pictures (aside from instructional ones) and I have some that seem like they exist only to show off pictures of the food. (And that's fine by me!)
But when I'm making something for the first time, I come to Joy. When I need to do a recipe and I don't have time to try a recipe that might turn out awful, I go to Joy. When I just want to eat really good food, Joy of Cooking is bound to be my first stop.
And why wouldn't it be? There are so many recipes in this book! For everything! See the number on the cover? 4,500? They're not kidding. There will be some of those recipes that you don't like. But that will probably come down to your own taste -- you couldn't get me to eat borscht in a million years -- and not a bad recipe.
A lot of people say that if they could only keep one of their cookbooks, this is the one they'd grab. I'm going to echo that sentiment. This is the only cookbook a lot of people will need. If you're a cookbook addict like me, you'll still buy more, but if you just need a comprehensive book to help you out in the kitchen, then look no further.
However, there are mistakes in this book! With any cookbook or craft book or anything that gives you instructions on doing something, you should always look for the errata. Joy of Cooking has a pdf file of their corrections on the website [.....]. There's a section right at the bottom of the front page talking about it. The recipes that will need corrections are:
Orange and Onion Salad (Sicilian Salad), Chicken Marengo, Chicken Paprika (Paprikas Csirke), White Bread, Whole Wheat Bread, Pancakes or Griddle Cakes, Pecan Lace, Caramel Buns (Schnecken), Crisp Chocolate Cookies, Beer Bread, Sponge Cake, Orange Curd, Filled Sweet Crepes, and Madeleines.
If you notice any others, please let them know so that we can all get them fixed!
There are two kinds of people looking for cookbooks that I would not suggest this book to. The first kind are people who don't really cook, and don't really care about the recipes. You know who you are! You like to look at the pictures of delicious looking food and maaaybe you think, "One day, I might make that." but you know you won't. I was like that once, and owned many many colourful cookbooks. Once I started cooking, I got this book. And there are very few pictures. The black and white drawings that do occasionally show up are, as far as I've seen, not of the finished product. You'd be better served with a different book.
The other type is the person who only wants a cookbook for one kind of food or one method of cooking. It's not that there aren't recipes from various regions and cultures, or that there aren't tons of things to bake, barbecue or deep fat fry. But if that's ALL you want, then there may not be enough, say, Greek recipes for you, or everything that doesn't involve grilling may get in your way.
But for everyone else in the cookbook market, I would say, if you don't have this book yet, you have to get it!
I haven't even mention the other things in the book. The Know Your Ingredients section could probably be a book in itself, and doesn't just cover background information on ingredients or help with how to use them, but in many cases, how to grow them, get them and prepare them. There are instructions for choosing a maple tree to get syrup from and how to tap it. Seriously!
Cooking Methods and Techniques covers kitchen equipment and cookware and of course, methods and techniques such as cooking in your fireplace, outdoor cooking, high altitude cooking, deglazing, skewer cooking, microwave cooking, and how to deal with burns and get out stains.
It's time to end my gushing now though. If I don't stop writing you'll never finish this review and then how will you get it?
Customer Rating:
Summary: If you're only going to own one cookbook.
Comment: When I'm looking for ideas, just want to browse some recipies, or have a food question, this is the book I turn to 90% of time. It covers a great deal of culinary territory and packs tons of information into every section. In short it gives you the basics and enough info to get cooking and creative. It's straight forward, well written, and in my case, as is the sign of any good cookbook, the most worn in my collection.
I have plenty of that other type of cookbook, you know, the food porn ones. They're filled with all sorts of beautiful, glossy, mouth watering pictures, and for the most part they sit nice and neatly on the shelf, barely ever getting touched.
If you're only going to buy one cookbook--this is it. If you've got a young cook in your life that could use a starting point--this is it. If you need to brush up on your basics or need a quick referance guide--this is it.
Sure no cookbook can do it all, but this one does far more,far better then most of the other ones out there.
Customer Rating:
Summary: TOP of the Line Cookbook...
Comment: If you want one cookbook to serve your every need in the kitchen, this is your book. A person who has never even boiled water can take this book and cook anything.
This edition has healthy substitutions, if that interests anyone. Nigella Lawson owns this book.
Customer Rating:
Summary: Pretty good, but Bittman is better
Comment: I like the Joy of Cooking well enough, but my go-to, all-purpose cookbook remains Mark Bittman's How to Cook Everything. Maybe its the layout, the larger font, the thicker paper, the writing style or, most likely, the recipies, How to Cook Everything is just a better book. The recipes are easy to follow, give variations on a theme and tips for improvising, and consistently turn out great. If you just want one cookbook in the house, go for the more modern and easier to use How to Cook Everything.
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Editorial Reviews:
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Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove." JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales. This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense. This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes. This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles -- those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well. As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY. This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you. Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork. Happy Anniversary, JOY!
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