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Joy of Cooking [1997] (1931)

af Irma S. Rombauer, Ethan Becker, Maria Guarnaschelli (Redaktør)

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Serier: Joy of Cooking (1997)

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingOmtaler
3,098374,332 (4.3)59
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.… (mere)
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Viser 1-5 af 37 (næste | vis alle)

This cookbook seems to be covering all the basics and most known recipes. It truly is all-purpose. I own the 1975 edition because I was told it was the best. ( )
  womanwoanswers | Dec 23, 2022 |
No pictures, but everything in this cookbook is delicious. ( )
  KatKinney | Mar 3, 2022 |
This is an updated version of Rombauer and Becker's famous encyclopedia of cooking, tested and revised by their grandson and son, respectively. Ethan attended France's famed Cordon Bleu, but he attributes his cooking knowledge to his mother. Just as the original Joy, this is a great reference for anything you might think of cooking, as well as a compendium of dishes you never thought of cooking. ( )
  bookcrazed | Aug 10, 2021 |
This cookbook is considered “authoritative” for good reason. It is a comprehensive compendium not only of recipes, but of all sorts of basic kitchen skills. For example, in the chapter “Shellfish,” you learn about shellfish safety, different varieties of shellfish, how to prepare it - from how to peel shrimp to how to kill a lobster to how to clean crabs, and so on. The chapter “Meat” goes through all the basic cuts, and all the various methods for cooking and storing it before getting into the recipes themselves. “Candy” teaches you about melting, tempering, and molding chocolate, all about fondant, and the difference between praline, almond paste, and marzipan. All of this background and instructions are accompanied by drawn illustrations. A large appendix provides a thorough selection of charts on measurements, conversions, substitutions, and nutritional data.

The recipes are good, but "standard fare." There is certainly value in having access to them. But the real value of the book is in the extensive supplemental matter. ( )
  nbmars | Dec 22, 2020 |
This may not be my go-to reference for the kitchen, as I have other ones I appreciate much more, I cannot deny the solid explanations and breadth of this book. I do use it on a frequent basis, usually to cross-reference information in another book. As I said, the information in the book is solid and it has a great coverage of the basic techniques one needs; the place where I find it does not compare to others is certain recipes, particularly when going beyond the basics. Of course, everything I have tried is passable, some even good, I just don't think the recipes are necessarily great and are not the first place I look.

I have and will continue to buy this book as a reference for new cooks, largely because my favourite is not always there and this "classic" is in every bookstore. Every kitchen needs a book like this and you cannot go wrong having this book on your shelf, but there are just references I like better. ( )
  OptimisticCautiously | Sep 16, 2020 |
Viser 1-5 af 37 (næste | vis alle)
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Forfatter navnRolleHvilken slags forfatterVærk?Status
Rombauer, Irma S.primær forfatteralle udgaverbekræftet
Becker, Ethanhovedforfatteralle udgaverbekræftet
Guarnaschelli, MariaRedaktørhovedforfatteralle udgaverbekræftet
Hofmann, GinnieIllustratormedforfatternogle udgaverbekræftet
Maestro, Laura HartmanIllustratormedforfatternogle udgaverbekræftet
Matsumoto, IkkiIllustratormedforfatternogle udgaverbekræftet

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"That which thy fathers have bequeathed to thee, earn it anew if thou wouldst possess it."
Goethe: Faust
Joy's soul lies in the doing. - William Shakespeare
Joy's soul lies in the doing.
--William Shakespeare
(1997 Edition)
Tilegnelse
Oplysninger fra den engelske Almen Viden Redigér teksten, så den bliver dansk.
In revising and reorganizing "The Joy of Cooking" we have missed the help of my mother, Irma S. Rombauer. How grateful I am for her buoyant example, for the strong feeling of roots she gave me, for her conviction that, well-grounded, you can make the most of life, no matter what it brings! (Marion Rombauer Becker, 1964 edition)
To Granny Rom, Mom, and Pop--all of whom gave life and soul to JOY;  and to the millions of friends who haven JOY their love.
To Granny Rom, Mom, Pop -- all of whom gave life and soul to Joy; and to the millions of friends who have given Joy their love. (1997 edition)
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Foreword:  My Granny Rom (known to the rest of the world as Irma Rombauer) wrote JOY in 1931 with her characteristic verve and zest for life.
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This is the 1997 edition of Joy of Cooking, the first major revision since the 1975 edition, and introduced Ethan Becker, Irma Rombauer's grandson as a co-author, along with Marion Rombauer Becker, who is listed as co-author since the 1951 edition. This edition is significantly different than previous editions and should not be combined.
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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.

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