Who Would Like This Book:
If you're looking for the ultimate kitchen companion, "The Joy of Cooking" is where tradition meets practicality. This book is packed - seriously packed! - with recipes for just about everything, from wild game to everyday family meals, party planning menus, and even cocktails. It's more than just a recipe book; it's a guide that walks you through techniques, equipment, and old-school culinary wisdom. Whether you're a beginner learning to boil water or a lifelong foodie looking for classic American fare and the why's behind each method, you'll find a lot to love. Fans of old-fashioned, make-it-from-scratch cooking will especially appreciate its depth.
Who May Not Like This Book:
Some readers have found the format a bit outdated - ingredients often appear within the directions rather than in a tidy list, which can throw off those used to modern layouts. Others wish it had more photos of the finished dishes or find its sheer size and weight unwieldy for everyday use. There have been complaints about typographical errors and errata in certain editions. If you crave the latest foodie trends, want concise, photo-heavy instructions, or prefer ultra-specific dietary cookbooks, you may not connect with this hefty classic.
About:
The 'Joy of Cooking' by Irma S. Rombauer is a comprehensive cookbook that has been a staple in many kitchens for generations. It contains a wide variety of recipes, from traditional favorites to international dishes, along with helpful hints and tips for both novice and experienced cooks. The book is known for its detailed instructions, thorough explanations of cooking techniques, and menu suggestions for various occasions. Despite some errors and updates, readers appreciate the classic recipes and the wealth of information provided in this cookbook.
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From The Publisher:
Since its original publication, Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever.
Since its original publication, Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:
-Every chapter has been rethought with an emphasis on freshness, convenience, and health.
-All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.
-The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described-the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep-with illustrations of each pepper.
-An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.
New chapters reflect changing American tastes and lifestyles:
-Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.
-Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.
-AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.
Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.
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