Joy of Cooking: Fully Revised and Updated [Rombauer, Irma S., Becker, Marion Rombauer, Becker, Ethan, Becker, John, Scott, Megan] on desertcart.com. *FREE* shipping on qualifying offers. Joy of Cooking: Fully Revised and Updated Review: The BEST cookbook EVER! - I have 3 issues of this book because it's amazing. I got my first edition decades ago...it's held up to even my chaotic cooking...and the information inside is educational in both recipes and random informational value about not just food, but the history of it...I've even read it like a non-recipe book, just to learn how certain recipes came to be, and other such learning moments. It's more than just a great cookbook - it's a great book in general that happens to be packed full of recipes. They teach you to cook meats I'LL never cook, but it's very interesting to read about how to if times ever got so bad that I had to eat wild meat. lol Great writing, great recipes, and highly educational...I just bought the original, first edition as a Christmas gift for my niece, who recently got her first big job in another state, and is learning how to cook on her own while living far from home. I learned to cook, can, and so on from this book in the early 70s, so it seemed like the perfect first recipe book for her to learn from, too. She doesn't know it yet, but she's getting this for Christmas this year...and her mother is a bit jealous - now she wants to borrow my copy so she can learn more from these terrific authors. This book is invaluable - you'll never need another cookbook with Joy of Cooking in your kitchen! Review: Revision of a classic that works for today's cooks - "Joy of Cooking" is probably on your mom's shelf at home in an older edition. The original cookbook bible of American home cuisine by Irma Rombauer has been a pillar of home cookbooks since the Bobbs-Merrill published edition in 1936. Later the book was updated by her daughter Marion and there have been nine editions (the very first, a privately published book.). I have one of the older wartime editions from my mother-in-law. The book is chatty and yet has a lot of good advice for the home cook as well as some recipes that today you would never make, even for a Facebook Page devoted to retro (and dubious) cuisine. Irma Rombauer's history is a brave one--she was widowed in her fifties, her husband was tragically a suicide and at first, she created this book privately out of her own notes. But it became a life's work and to this day, her family is still involved in its publication. By the way, it's true the TABLE OF CONTENTS doesn't work. Kindle editions must be the red-headed stepchildren of publishers. So often, tables and drawings are rendered too small and not able to be zoomed larger. In this case. the t.o.c. didn't make it to final release or someone THOUGHT (wrong) the book would be searched or the hyperlinks used instead. I hope they update it. Badly needing an update, this ninth edition took almost a decade to produce and the recipes are tested. The sections on "batterie de cuisine" --your equipment and on nutrition and technique are updated and useful for the starting cook. The chapter has good advice based on new science on healthful foods and reading nutrition labels. The diagrams for table settings for formal and informal dinners was retained but updated. And more microwave recipes are included, which was needed as they are now standard in almost all kitchens. I personally love the chapter on party planning--children's parties, brunches, clubs, afternoon tea. There is some chatty and helpful hints for most occasions, as well as menus, which even if you don't copy outright, you can use as "yeast starter" for ideas of your own. If you use the Kindle edition, the menus are hyperlinked to the recipes themselves. I normally don't like Kindle cookbooks for reference books, preferring the print copy, but in this case, I can heartily recommend the Kindle edition, especially if you are the kind of person that pulls up recipes on your phone or Kindle or PC. There's also a section on "cook for a day, eat for a week." This may be the hidden treasure, because a lot of family spend a good deal of money on take-out, carry-out and eating out. Not only is take-out food less healthy and more apt to have too much salt and fat, it can get boring. You can add more nutritious and varied foods by cooking your own--but who wants to cook after a day's work. Even if you share the cooking, it's a burden and everyone is over-scheduled and tired. These recipes will fill your refrigerator with lots of good things you can reheat. And you can make several dishes, say, one vegan or vegetarian for the one person at home who refuses to eat what everyone else is having. There IS an index to the dishes that are vegan, though I would not recommend this book alone for vegans as it's for omnivores. Old funny things that required cans of soup are gone, replaced by whole food, Asian, Middle Eastern and Hispanic favorites. like Shakshouka, Migas and overnight steel cut oats. There is also a section on drinks for entertaining. I was absolutely thrilled with the update of this classic. I tended not to use my old edition very much (I won't open a can of soup in any recipe) so this book is a welcome classic come to new life. Highly recommended.
J**R
The BEST cookbook EVER!
I have 3 issues of this book because it's amazing. I got my first edition decades ago...it's held up to even my chaotic cooking...and the information inside is educational in both recipes and random informational value about not just food, but the history of it...I've even read it like a non-recipe book, just to learn how certain recipes came to be, and other such learning moments. It's more than just a great cookbook - it's a great book in general that happens to be packed full of recipes. They teach you to cook meats I'LL never cook, but it's very interesting to read about how to if times ever got so bad that I had to eat wild meat. lol Great writing, great recipes, and highly educational...I just bought the original, first edition as a Christmas gift for my niece, who recently got her first big job in another state, and is learning how to cook on her own while living far from home. I learned to cook, can, and so on from this book in the early 70s, so it seemed like the perfect first recipe book for her to learn from, too. She doesn't know it yet, but she's getting this for Christmas this year...and her mother is a bit jealous - now she wants to borrow my copy so she can learn more from these terrific authors. This book is invaluable - you'll never need another cookbook with Joy of Cooking in your kitchen!
J**.
Revision of a classic that works for today's cooks
"Joy of Cooking" is probably on your mom's shelf at home in an older edition. The original cookbook bible of American home cuisine by Irma Rombauer has been a pillar of home cookbooks since the Bobbs-Merrill published edition in 1936. Later the book was updated by her daughter Marion and there have been nine editions (the very first, a privately published book.). I have one of the older wartime editions from my mother-in-law. The book is chatty and yet has a lot of good advice for the home cook as well as some recipes that today you would never make, even for a Facebook Page devoted to retro (and dubious) cuisine. Irma Rombauer's history is a brave one--she was widowed in her fifties, her husband was tragically a suicide and at first, she created this book privately out of her own notes. But it became a life's work and to this day, her family is still involved in its publication. By the way, it's true the TABLE OF CONTENTS doesn't work. Kindle editions must be the red-headed stepchildren of publishers. So often, tables and drawings are rendered too small and not able to be zoomed larger. In this case. the t.o.c. didn't make it to final release or someone THOUGHT (wrong) the book would be searched or the hyperlinks used instead. I hope they update it. Badly needing an update, this ninth edition took almost a decade to produce and the recipes are tested. The sections on "batterie de cuisine" --your equipment and on nutrition and technique are updated and useful for the starting cook. The chapter has good advice based on new science on healthful foods and reading nutrition labels. The diagrams for table settings for formal and informal dinners was retained but updated. And more microwave recipes are included, which was needed as they are now standard in almost all kitchens. I personally love the chapter on party planning--children's parties, brunches, clubs, afternoon tea. There is some chatty and helpful hints for most occasions, as well as menus, which even if you don't copy outright, you can use as "yeast starter" for ideas of your own. If you use the Kindle edition, the menus are hyperlinked to the recipes themselves. I normally don't like Kindle cookbooks for reference books, preferring the print copy, but in this case, I can heartily recommend the Kindle edition, especially if you are the kind of person that pulls up recipes on your phone or Kindle or PC. There's also a section on "cook for a day, eat for a week." This may be the hidden treasure, because a lot of family spend a good deal of money on take-out, carry-out and eating out. Not only is take-out food less healthy and more apt to have too much salt and fat, it can get boring. You can add more nutritious and varied foods by cooking your own--but who wants to cook after a day's work. Even if you share the cooking, it's a burden and everyone is over-scheduled and tired. These recipes will fill your refrigerator with lots of good things you can reheat. And you can make several dishes, say, one vegan or vegetarian for the one person at home who refuses to eat what everyone else is having. There IS an index to the dishes that are vegan, though I would not recommend this book alone for vegans as it's for omnivores. Old funny things that required cans of soup are gone, replaced by whole food, Asian, Middle Eastern and Hispanic favorites. like Shakshouka, Migas and overnight steel cut oats. There is also a section on drinks for entertaining. I was absolutely thrilled with the update of this classic. I tended not to use my old edition very much (I won't open a can of soup in any recipe) so this book is a welcome classic come to new life. Highly recommended.
H**D
Joy of Cooking book
I love this book. I often give it as a gift for showers or weddings. Good reference book for the simplest cooking methods!
P**I
exactly as advertised
every kitchen needs this; It's my kitchen bible.All the women in my family have used "Joy: for more years than I can remember Sensible recipes; Perfect gift for a new bride and her groom
C**S
Larger, Updated, I LOVE IT!
My first JOC was as a wedding gift in the late 60's. I was 21 and knew beans about cooking. This book was my Bible. The newly updated one is fantastic. The old one is 915 pages and the new is1156 pages; much bigger. What's expanded is the "Know Your Ingredients" section and the "Cooking Methods and Techniques". The latter does not include "Air Frying" but that's not an issue to me. The font is the same, but I wear glasses now anyhow. I always preferred this cookbook out of my entire collection (37 books) because the steps for preparation are easy to follow; step by step, as opposed to one long list of ingredients followed by one one long paragraph of instructions. I was a happy 21 year old bride, now I'm a happier 78 year old grandmother.
L**R
Pagination Awful
Lots of detail information, but the pagination is terrible for e-book. I have come to the conclusion that I will continue to purchase a fiscal book for I can find what I want faster than using a e-book. I’m all about saving the trees, but my time is just as valuable as the next person.
V**M
A worthy update to a beloved book I've had for decades
I bought this book as a refresh to my prior Joy (1991). I love a lot of the updates to this book. Ingredients and processes simplified. There is still plenty of educational reading at the beginning of a given section (not only do I love to cook, I love learning a lot about the background, theory, and practice behind what I'm preparing. I've already got several pages/ recipes flagged with post-it strips, and I'm making my way through those recipes. I've also started adding handwritten 'tweaks' in the book, just as I did with my previous book. I've loved this (series? Could this be called a series?) so much, I was only too happy to donate my much-notated, definitely food-stained, not-abused-but-much-loved prior copy to a friend in order to find it a good home. There isn't any star deduction for this, but I was a bit sad to see a couple of my very favorite receipes were either eliminated, or changed drastically. I get that that is the point of a refresh like this though (hence no star deduction). I gamely tried the 'new' version of recipes that existed but were changed. But in one case, I was very glad my prior version went to a bestie, so I could ask her for a picture of that particular recipe (and immediately proceeded to notate the original ingredients in the new book). I look forward to this becoming a beloved addition to someone else's cooking library, once it's been written all over, food stained, and looking well-used. If it's looking like I won't live that long, this in my opinion will be one of the most valuable things I put in my will.
A**R
My go to Cookbook
My go to cook book - these days I get lots of my recipes online but this book has so much more that just recipes. It's a great resource on ingredients, cooking techniques, even a little history on where certain dishes originated. Call me old fashioned but I also love the fact that i can write in comments to the recipes I've tried. My book is held together with duct tape (30+ years has resulted in some spine wear) but this new copy is going to my son together with a list of some of our favorite recipes inside.
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