Item description for The 1997 Joy of Cooking by Irma Von Starkloff Rombauer, Marion Rombauer Becker & Ethan Becker...
Overview Information on foods and cooking techniques accompanies recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts
Publishers 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:
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 continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.
The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described -- the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep -- with illustrations of each pepper.
An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.
New chapters reflect changing American tastes and lifestyles:
Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.
New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake -- there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.
Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.
AII 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 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.
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Est. Packaging Dimensions: Length: 2.5" Width: 7" Height: 9.75" Weight: 3.9 lbs.
Release Date Nov 5, 1997
ISBN 0684818701 ISBN13 9780684818702
Availability 0 units.
More About Irma Von Starkloff Rombauer, Marion Rombauer Becker & Ethan 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 The 1997 Joy of Cooking?
Joy of Cooking Mar 25, 2008
Recently I had a friend for dinner and prepared one of the recipes from this wonderful cookbook, Joy of Cooking. We all loved it and she asked for the recipe since she knew her children, too, would enjoy it. Instead of writing out the recipe, I decided to purchase the book as a gift for her. I purchased my copy many years ago, and it is the one cookbook I go to whenever I have a question about food. I love the "About..." sections throughout the book. I have learned so much. I also go to this cookbook when I'm having company, as I know I can rely on the recipes to be a success.
The Joy of cooking Dec 14, 2007
A replacement for my worn out soft cover version. With a lot more information. Super
Too Inaccessible, Better Homes and Gardens a Better Choice Oct 22, 2007
Every time I open this book I feel like I'm reading some fat religious text with tiny print. It may have very good advice but i could never get through the thing, or event get started. If you are looking for a basic, all purpose cook book that is easily accessible, get the Better Homes and Gardens cook book. It clearly explains techniques and recipes in an easily navigated format with plenty of pictures. I read it cover to cover with a great improvement in my cooking ability as a teenager. Now I have a little more experience, I find it a handy reference. Joy of cooking is not as beginner friendly and is less clearly organized. It maybe a standard, but not intuitive enough for me.
An excellent all-purpose, all-in-one, book on basic American home cuisine Aug 20, 2007
[Review written Jan 2005]
I'll keep this one short, simple, and to the point: if you only own one all-purpose, all-in-one book on basic american cuisine, THIS IS IT.
I made similar remarks about Betty Crocker's excellent "New Cookbook", which targets a similar theme/audience, but which embraces a much shorter, simpler, and highly photo-oriented approach.
This book is similar, only far FAR more exhaustive. Vastly more recipes, more detailed instructions, etc. It's been around for 64+ years, through endless reprintings, and it's been embraced repeatedly by generation after generation of home cooks ... that kind of staying power should say something about this book. American women routinely receive copies as gifts at bridal showers, or as wedding presents.
No photos, granted, but hey ... when it comes down to it, those things are really just a convenient nicety. It's possible to live and work without them.
Whether or not you prefer "Joy of Cooking" over 'Betty Crocker" as your preferred all-purpose cookbook is mostly a matter of personal preference of substantiality (of the former) and easy simplicity (the latter). I own both, like both, and use both - they each have their attractions, and differing styles. If you're a beginner or intermediate cook, choose the latter. If you're an experienced cook who enjoys greater breadth, depth and detail, definitely go with the former. If you're not sure, flip a coin, because you'll be happy either way. Better still, buy both.
My go to book for fast everyday family meals Jul 23, 2007
I'll start this review by saying I consider myself a little bit of a foodie. I have many cook books that cover all the basic types of cuisine we enjoy. Most of these cooks books have been used to execute elaborate dinner parties, to impress. But, when it came it cooking every day food on a budget, I was sometimes at a loss.
I finally broke down and asked my mom for the Joy of Cooking for my birthday. I'd long heard it was a great classic, but had resisted the cliché, since my first name is Joy!
This book has amazed me. For example, I can't count the number of times I had used left-over rice to whipped together a "Chinese fried rice" only to be disappointed. The first time I finally said, hey I have rice left over maybe Joy of Cooking can help me out, I was amazed. The recipe was simple, quick, less oily than what I'd been making, and super delicious.
Now, ever time I'm at a loss for a quick family meal. I look in my fridge to see what ingredients I have lying around, look that ingredient up in the index, and pick a recipe. For me this is the best cook book I could ever have for fast classic meals. For technique, complementary dish ideas and modern cooking I turn elsewhere. But once again this is my new everyday, fast, go to book.
I agree with the other reviewers that the quality of the pages is horrendous. It worries me to think that when I have to replace this book, and I will due to the poor page quality, that many of the recipes may be changed as other reviewers report recipe changes between versions. I would prefer to have a cookbook with pretty photos with each group of recipes. Finally, I just don't understand why this book doesn't include an option weight for baking. The only thing that produces consistent results in baking in WEIGHT measurements.