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. ( )

A golden oldie, a newer version of the book I learned to cook from and a dependable old friend that I still turn to, along with Bittman's How to Cook Everything, for the basics. ( )

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. ( )

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. ( )

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. ( )

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! ( )

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. ( )

I have a lot of cookbooks but this is the one I use everyday. This is "how to cook." ( )

the book I turn to again and again to learn how to make almost anything... essential for any kitchen ( )

This isn't just a cookbook. It is an encylopedia of cooking and food. A reliable reference book. It is the basic cookbook you reach for all the time. A great gift for the gourmet and the basic cook.

My first real cookbook. I learned everything I know about cooking and food from this bible. Not only does it contain how to cook almost anything but a dictionary on ingredients.

A new classic. Still wish I could get my hands on the older edition, but this will do for now. It's my first go-to book for American cooking ideas and to learn how to use new ingredients. ( )

The Joy of Cooking is my culinary bible and it should be yours, too. Time and time again it provides invaluable advice, useful reference material, and a delicious answer to that perennial question, "What are we having for dinner tonight?" Check out the new revised version, which includes an extensive (and yummy) vegetarian section.
-- Abby
p.s. Look for the hardcover edition, as the earlier ones feature terrifying illustrations about skinning squirrels and recipes with muskrat!!

a great, comprehensive cookbook that anyone can use. the best features are the cd-rom, which will both tell you what you can make using the ingredients you've already got as well as generate a grocery list for you based on your menu.

within the book itself, recipes are supplemented with general information about the different ingredients. a must-have for anyone who cooks a lot and doesn't want to eat the same thing every night. ( )

How to make everything! ( )

This is my fail-safe, go-to guide for cooking. My husband is a chef, and he can be a little picky, but these recipes never fail to meet his approval. ( )

Anyone who cooks should have this book. It's not just recipes that are in here. It's answers. A must have. ( )

This book and Mark Bittman's "How to Cook Everything" are my two standard references, and the most-creased books on my cookbook shelves. When you need to know all about an ingredient, or about a cooking technique, or if you need a standard, well-tested recipe from the repertoire of American cuisine, this book should be your first stop. Highly recommended for anyone who needs a comprehensive guide to cooking. ( )

Even though I'm vegetarian (and this book is really heavy on the meat) I still find there are a few jems throughout this book. With more than 1000 pages, I keep thinking I'll find more, but the meat emphasis is pretty strong.

All that being said, the unsweetened dried fruit and nut granola is my all time favorite cereal. I've yet to find anything in a store or in any other cookbook that comes close to this granola. Other areas I've got bookmarked include the muffins, quiche and eggs.

There's some very nice technique discussions in each section and a lot of variations. After I've read the technique information and the variations, I can usually make an educated guess on whether one of my own variations needs any special changes to the recipe.

Several years ago I got so fed up with seeing meat stuck everywhere in most omnivore cookbooks, I stopped buying anything that wasn't intended to be vegetarian (a little chicken stock here, a little bacon there). This is one of the rare cookbooks I've bought knowing that meat is a large focus and I don't regret it.

The Joy is a classic that I turn to when I need basic cooking information (e.g. How long do I cook an egg to hard-boil it?) or inspiration (e.g. What vegetables should I roast?). I also tend to use the Joy for baking, since I don't do a ton of it and their recipes are tried and true. I can't comment on how this edition compares to others, but mine is well-loved. ( )

After much use of both, I have to admit I don't like Ethan Becker's recently revised edition as well as the elder Rombauer generation's old standby. The new _Joy_ has more international cuisine and fancy stuff, and I'm glad for a few of the healthier/updated recipes, but there are just as many new or updated recipes that don't work as well, and there are too many missing classics. I find the new edition just isn't a kitchen bible the way the old _Joy_ has always been. The new _Joy_ is a very good cookbook, but if I could only have one, I'd choose the earlier edition in a heartbeat. ( )

The king (or perhaps queen) of them all. A must have if you want to know how to make all the basics with little fuss. ( )

The first time I looked up a recipe in Joy, I needed to know how to cook frozen lobster tails. After looking up lobsters and reading all about how to select them, kill them, and cook them, I was so intimidated that I didn't open the book again for five years. What chased me away, drew me back. I may often find more information than I wanted, but I am never turned away with no answer. I continue to refer to this older edition for favorite recipes, and even such odds and ends as how to set a formal table. ( )

This book is a very complete reference for how to cook Western or American food. ( )

This cookbook is a masterpiece. You must get this book! There are so many legendary recipes in thick book. This is definitely the first book to grab when you're baking.

That said, I have often found myself turning to less legendary cookbooks for regular cooking nights. But when you have company coming over this is the one to check first. ( )