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Joy of Cooking (Hardcover)

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Joy of Cooking Rombauer, Irma von Starkloff/ Becker, Marion Rombauer/ Becker, Ethan/ Maestro, Laura Hartman (ILT)/  1 of 1
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FORMAT: Hardcover
CONDITION:  Brand New
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Description
 

Learn more about Joy of Cooking:

Format: Hardcover
ISBN-10: 0684818701
ISBN-13: 9780684818702
Sku: 30121596
Publish Date: 11/1/1997
Dimensions:  (in Inches) 9.75H x 7L x 2.5T
Pages:  1152
See more in Cooking
 
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. 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. An all-new "RULES" section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons. All 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.
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. 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. An all-new "RULES" section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons. All 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.
Annotation:
Originally self-published in 1931, THE JOY OF COOKING has been the right-hand of Americans in the kitchen for more than 75 years. Conceived by Irma S. Rombauer as a reaction to the difficulties of the Depression, JOY was meant to be a user-friendly guide for women unfamiliar with the kitchen, packed with everything the cook might need to know, from metric conversions to how to skin a squirrel (including tasteful but riveting drawings in the original edition). With its enormous wealth of recipes and easy-to-follow advice, this American classic continues to be popular.
Author Bio
Irma S. Rombauer
Irma Rombauer (Louise von Starkloff), author of the phenomenally successful JOY OF COOKING, didn't learn to cook until after her marriage to a St. Louis lawyer. She wrote her monumental work in 1936, and it quickly became the best-selling cookbook of all time. Her daughter, Marion Rombauer Becker, revised later editions and collaborated on changes.

Praise

Washington Post Book World
"The book became my cooking bible. Other cookbooks came my way, all of them good manuals, but I would lose interest in the dull, functional prose. The thing about Marion and Irma was that they could write as well as cook!" - Julia Alvarez 12/08/1996

New Yorker
"...I would never be without 'The Joy of Cooking': I can turn to it when I make a foray into the unknown..., and it will give me, without condescension, basic information and the techniques for using it. And, possibly best of all, it isn't scary. It's probably the friendliest cookbook ever written." - Nancy Franklin 01/06/1997

New York Times
"While the old 'Joy of Cooking' signified an era of plain eating and orderly family life, its newly revised pages reflect a chaotic culture seeking solace, and status, in food. It now delivers authentic ethnic recipes, herb-infused oils and restaurant-inspired dishes. It is a comprehensive, well-tested collection of both trendy and homey recipes, paying homage to the moment just as the five previous editions did to the fashions of their times....[A] carefully updated revision that reflects the enormous changes that have occurred in cooking over the last two decades. In tone, it reads like a teaching cookbook rather than the quaint and chaotic ramble it once was....Longtime loyalists may bemoan the loss of recipes for simmered porcupine....'Joy,' the icon, is no longer a guide to daily life and an antidote to the worries of its era. The new 'Joy' is a good cookbook. But it is only a cookbook." - Molly O'Neill 11/05/1997

New York Review of Books
"Many recipes have been discarded, added, or changed. The famous mystery cake made from tomato soup is gone....Versions tend to be lighter..." - Diane Johnson 12/18/1997

Cook's Illustrated
"Simply stated, the recipes work, and a whopping two-thirds are ones that we would make again....It should also be noted that the range of recipes is impressive....The prose is competent but impersonal, well-written but pedestrian....As we face the looking glass of the new 'Joy," we may be more accomplished and sophisticated cooks, but lacking, I think the essence of the enterprise, the joy of cooking." - Christopher Kimball March 1998

Atlantic Unbound
"Sadly, neither I nor any of the dozens of other contributors receives a penny in royalties, so I can objectively say that I think this is a necessary and invaluable reference work for anyone--the book you need in your kitchen as urgently as you thought you needed the old Joy, a completely different sort of book for all its charm. This edition is contemporary, and far more instructive than the previous versions, taking into account the style Julia Child originated, which tells you the underlying reasons for the various steps...." - Corby Kummer 12/17/1997

Product Attributes

Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   1152
Product attributePublisher:   Scribner Book Company
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