Item description for Joy of Cooking - 1975 by Irma Von Starkloff Rombauer & Marion Rombauer Becker...
Overview Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts
Publishers Description "Joy" is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. "Joy" is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. Privately printed in 1931, "Joy" has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced "Joy" in many ways. Now over forty, "Joy" continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on "Heat, " which gives you many hints on maintaining the nutrients in the food you are cooking, and "Know Your Ingredients, " which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use. Divided into three parts, "Foods We Eat, Foods We Heat" and "Foods We Keep, " "Joy" now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on "Brunch, Lunch and Supper Dishes" there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, "Joy" shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing. "Joy" grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meuniere and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of "simmering, blanching, roasting" and "braising" have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted. "Joy," we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the "Joy" of cooking. Because of the infinite patience that has gone into the preparation of "Joy of Cooking, " the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.
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Studio: The Bobbs-Merrill Company
Est. Packaging Dimensions: Length: 2" Width: 7" Height: 9.5" Weight: 3 lbs.
Release Date May 1, 1985
Publisher The Bobbs-Merrill Company
ISBN 0026045702 ISBN13 9780026045704
Availability 0 units.
More About Irma Von Starkloff Rombauer & Marion Rombauer Becker
Irma Von Starkloff Rombauer was born in St. Louis in October 1877 of German stock, grew up and married, never expecting to earn her own living. But after her husband's sudden death in 1930, this celebrated hostess became a cookbook author. With the publication of the first "Joy of Cooking" in 1931, she began a family tradition that was passed to her daughter Marion Rombauer Becker in the 1950s and to Marion's son Ethan Becker in 1976.
Irma Von Starkloff Rombauer was born in 1877 and died in 1962.
Reviews - What do customers think about Joy of Cooking?
MOT LASCAM Jun 14, 2008
Because of research I did I bought the "before 1975 edition" of the greatest cookbook ever printed! I now have the ability to prepare any food....including porcupine....not that I ever would.
Absolutely love it, but.... Jun 2, 2008
Several years ago I had a spiral-bound version of this book. I absolutely loved it, to the point that I considered it light reading material (lol). I lost it when I moved home from college. I bought this version and I'm a little confused. This is supposed to be the original (I think), but something's different. Some of the recipes seem to be missing, as well as some of the delightful stories and commentary.
Simply the Best Cookbook Ever Feb 8, 2008
This is simply the best and most essential cook book ever. With over 1000 pages of recipes, instructions and cooking theories, it is an indespensible item for any home cook.
My reference cookbook; get the original Jan 17, 2008
If you had to choose only two cookbooks for a young adult setting up his/her first household, I would recommend one of the older Joy of Cooking books (pre-1997) and the Better Homes and Gardens New Cookbook. Joy of Cooking provides all the information you need on measurements, substitutions, ingredients, and basic techniques, such as how to make a roux. I have a 1984 version, which I love. When the 1997 revision came out, I rushed out and bought it, too, assuming I would pass on my older one to a young cook. I am so glad I didn't give my first one away! Not only do I think it is a better cookbook with more useful recipes, but it is also built better. The newer version's binding quickly fell apart.
Bachelor home companion Jul 17, 2007
You'd be surprised how good this book is. Know any single men who live on defrosted Stouffer's macaroni and cheese? Buy them this book.
I've owned various editions of The Joy of Cooking, and this current one is excellent. Most useful features: the index. Least useful feature: the menus (a little tired).
But the authors have helpfully identified and differentiated standard recipes from superior ones, using largely the same ingredients. Here, the kitchen and taste tested "Cockaigne" recipes are the best.
This is an excellent reference for beginners and experts alike. I recommend the hardback edition for longer wear.