Item description for Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker...
Overview A seventy-fifth anniversary edition of a classic guide to American cooking restores hundreds of traditional recipes and features five hundred new dishes, in a low-priced volume that includes an array of favorite casserole, dessert, and preserve options. 1,000,000 first printing.
Publishers Description For the seventy-fifth anniversary of the "Joy of Cooking," Joy comes full circle in a revision based on the 1975 edition which restores the voice of the original authors; focuses on American home cooking, not chef cuisine; and restores many beloved recipes lost in the most recent revision. Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the "Joy of Cooking"--selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century--has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove." JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales. This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, saute, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating--as well as a large dose of common sense. This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes. This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in thirty minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles--those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well. As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY. This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a ten-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you. Even after seventy-five years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork. Happy Anniversary, JOY
Awards and Recognitions Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker has received the following awards and recognitions -
Quill Awards - 2007 Winner - Cooking category
Citations And Professional Reviews Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker has been reviewed by professional book reviewers and journalists at the following establishments -
Wilson Senior High Core Col - 01/01/2011 page 420
Library Journal Prepub Alert - 07/01/2006 page 51
Booklist - 08/01/2006 page 5
Publishers Weekly - 10/30/2006 page 52
Wilson Public Library Catalog - 01/01/2007 page 76
Wilson Senior High Core Col - 01/01/2007 page 331
Wilson Public Library Catalog - 12/31/2008 page 577
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Est. Packaging Dimensions: Length: 9.6" Width: 7.2" Height: 2.5" Weight: 3.7 lbs.
Release Date Oct 1, 2006
Publisher Simon & Schuster
ISBN 0743246268 ISBN13 9780743246262
Availability 0 units.
More About Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker
Irma S. Rombauer was an American cookbook author best known for The Joy of Cooking. Rombauer attended classes at the Washington University before marrying in 1899 and starting a family shortly thereafter. Her husband tragically passed away in 1930, and a devastated Rombauer found solace in compiling a collection of her favourite recipes. This project later became the first edition of The Joy of Cooking, which Rombauer self-published in 1931 with a cover and chapter headings designed by her daughter. The book was then picked up by a commercial printing house where it went on to become one of the world's most-published cookbooks with over 18 million copies sold. Rombauer passed away in 1962 and was recently portrayed by Frances Sternhagen in the 2009 film Julie & Julia, starring Meryl Streep and Amy Adams.
Reviews - What do customers think about Joy of Cooking: 75th Anniversary Edition - 2006?
Joy of Cooking Jul 22, 2007
This is the third edition of this cookbook we have purchased. The first was the original Irma S Bombeck issue. It has been expanded to include the original recipes plus a lot of new types of cooking methods. Every kitchen should have this cookbook.
Much better then previous editions I've seen, and much easier to read Jul 22, 2007
This edition has a different font and spacing standard than i remember in previous editions I've seen. The result is MUCH easier to read and thus to use. Don't know if there are any special changes in the recipes or anything else, but the readability alone is so much better than my old (and now lost) edition that I'm glad I needed a new one.
The Joy of Cooking Jul 15, 2007
It's the standard Bible for any cooking enthusiast. Everything you need to know for making simple sauces to complex baking projects. Diagrams and clear instructions coupled with plenty of opportunities to customize makes this book very delicious indeed.
Encyclopedic tome for everyone Jul 12, 2007
Joy of Cooking is my favorite gift for any occasion. It is welcomed by new and experienced cooks, and a book every cook would find useful and enriching.
A gift for all graduates! Jun 27, 2007
I've had my own "Joy of Cooking" cookbook for the last 30 years or so and refer to it often when I need advice on how to cook something. The recipes are timeless - it's a terrific collection. This year I decided to give it as a graduation gift to each of my son's friends (guys and gals). They were delighted with the gift. It makes a perect first "adult" cookbook and reference!