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The 1997 Joy of Cooking |
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The 1997 Joy of Cooking |
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Dewey Decimal Number: 641.5973 EAN: 9780684818702 Edition: Revised ISBN: 0684818701 Label: Scribner Languages: Manufacturer: Scribner Number Of Items: 1 Number Of Pages: 1152 Publication Date: November 05, 1997 Publisher: Scribner Studio: Scribner Editorial Review: Product Description: 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:
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 cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come. Amazon.com Review: Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today. Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931. Related Items:
Average Rating:
 Rating:  - My Trusty ResourceI should admit up front that this is the only Joy I've ever owned or cooked from on a reliable basis. So, I'm judging it on its own merits, not as a reprint of a classic. That being said, no matter how many other cookbooks I've owned, enjoyed, used, etc., this one will will always by my backup. I keep coming back to it: it's reliable (the recipes work), it has a little bit of everything from basic weeknight chicken dishes and buttered apples to pound cake to exotic stir-fries to beans and legumes. I like the comprehensive vegetable section. I like that substitutions are listed in many recipes (in the opening paragraph/explanation). It's a great cookbook and one I've cooked from faithfully for 12 years now. Rating: - The definitive American cookbookMy first Joy of Cooking was the paperback 1976 two volume edition which I read cover to cover and used and used until it literally fell apart. I didn't know how to cook when I bought my first Joy; I learned from its well written basic recipes (macaroni and cheese, roast turkey, chocolate cake) and good instructions. When my sisters got married I bought them their first copies of Joy; when my nieces get married I will do the same for them. It is simply the best basic cookbook available; although I also recommend Mark Bittman's cookbooks and Alton Brown for his explanations of how and why things work the way they do in the kitchen. If I had to choose only one cookbook (and I have collected more than a hundred) this would be the one I would choose. I know that the various editions have added some "new" recipes and techniques from other cuisines, but that doesn't change the basic structure of the book and its value as a teaching tool. Rating: - much better than the newest editionI just re-bought this edition of the Joy of Cooking after several months of dealing unsuccessfully with the 75th Anniversery edition of the cookbook. The recipes in this older edition are somewhat easier to follow as they involve less cross referencing, but even more, there are much healthier options to choose from. For instance, this book has a recipe for broccoli, cooked with olive oil and garlic, a recipe which didn't make the cut in the newer edition. Instead, in the newer edition there is a recipe for deep fried broccoli or broccoli in a cheese casserole. Why take something so healthy and then give recipes which do nothing but add calories, fat or cholesterol? This change was typical. From going to being one of the first cookbooks that I referred to when I wanted to cook, I rarely looked at the newer one because I was disappointed with the choices or results. I threw away my original copy of the older book because the binding had fallen apart, but it was worth buying it again. I was fortunate to get a good used edition through Amazon. When it arrived yesterday, I felt like I was reunited with an old friend. Rating: - happy with bokour paperback books of the joy of cooking were over 25 yrs old and falling apart. we glad that wewere able to buy this hardcover one at such a low price,
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