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Loading... The Joy of Cookingby Irma S. Rombauer
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will love Sign up for LibraryThing to find out whether you'll like this book. trdsf | May 29, 2009 |   The classic must have cookbook. It's got *everything* in it. And it explains how to do basic, building block techniques, includes diagrams and pictures, useful nutritional information, food storage and safety information, and zillions of useful recipes. For example, we never buy Bisquick any more because the pancake recipe in here only contains common ingredients, is easy to make, and is pretty robust turning out great each time. I have given copies to family members, and encourage everyone to get a copy. (  )bfertig | May 2, 2009 | Overall, this is a good American-style cooking resource. It covers the basics and is sectioned in an easy-to-navigate layout. I find it somewhat lacking, however, in a few areas: proper cooking of grains, ethnic cookery, and vegetarian cookery. (  )refashionista | Mar 3, 2009 | Good all-around cookbook. I use it as a reference when I need a recipe for something basic since I know it will be in this book and I know it will be good! (  )sagermk | Sep 27, 2008 | I have only been teaching myself to cook for about five years. This revised version of the classic is my encyclopedia of all things kitchen. I can't live without it. ( )lilysea | Jun 20, 2008 | 0.039 seconds to build listing  no reviews | add a review
Amazon.com (ISBN 0684818701, Hardcover)Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931. (retrieved from Amazon Fri, 24 Apr 2009 07:58:10 -0400) The first test round has been closed. Visit the Open Shelves Classification group for details. |
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If this book isn't in your kitchen, you shouldn't be either.
This is *the* definitive cookery bible. It may seem a little daunting in places, but it's without doubt the most reliable book on food. The commentary is quaintly charming and sometimes insightful, the observations on food and preparation are excellent, and the name Irma Rombauer rightly belongs alongside other great culinary popularizers like Julia Child and Alton Brown.
If you care about food, get this book -- I particularly recommend an older edition, before panels of professional chefs got their hands on it. (