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Loading... The All Purpose 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. The 'bible' of anything to do with cooking. If you own one cookbook, it should be this one. (  ) amhalter | Dec 21, 2009 |  There's a reason this book is a classic. Anytime, and I do mean anytime, I have a question about cooking this is my go to source. No inspiring pictures, but good solid information with loads of variations. ( ) woodsathome | Sep 2, 2009 | A golden oldie, a newer version of the book I learned to cook from and a dependable old friend that I still turn to, along with Bittman's How to Cook Everything, for the basics. (  ) LaurelMildred | Jul 30, 2009 | This review is of the 1973 edition, and should not be extended to later versions. 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. ( ) 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 |  no reviews | add a review
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| Book description |
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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)
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