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Loading... The Joy of Cooking (edition 1943)by Irma S. Rombauer
Work detailsJoy of Cooking by Irma S. Rombauer
None. This was a staple of my mother's kitchen when I was growing up. It sits on a shelf in my childhood home. Still. It is grease stained, dog-eared and a little worse for wear (I think I took a crayon to it when I was two) and yet my mother would never dream of getting rid of it or updating it for a newer edition. Her reason? This is the ultimate cookbook for every occasion, every season and every reason. With Rombauer and Becker you can't go wrong. On ever page there is a wealth of information from entertaining to grilling. From setting the table to eating lobster. Soup to nuts as they would say. Even though the methods are a little dated and the illustrations are a little cheesy it's a classic. ( )Unsurpassed (with a possible exception made for Julia Child). Initially, I didn't like this book, which I bought when I set up housekeeping in 1971. Tried a couple of recipes that didn't work. But now it's dogeared and the binding is cracked. Best parts are the discussions of ingredients and techniques. I have bookmarks at the recipes for baked beans and corn oysters, and I got Sunset magazine to print a recipe for yogurt waffles developed from this book's sour cream waffle recipe. I have the 1980 5th Ed. Certainly wouldn't get a more recent edition - they changed the lemon meringue pie recipe! Sacrilege! Makes me wonder what else they have changed. This book has travelled the world with me and I love it. 1000. 2nd edition. First edition published nationally. no reviews | add a review Is contained in
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