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Amazon.co.uk Review
Since its first private printing in 1931, The Joy of Cooking has been teaching people how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialities such as turtles and muskrats.
Synopsis
Information on foods and cooking techniques accompanies recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts.
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Customer Reviews
Most Helpful Customer Reviews
16 of 16 people found the following review helpful
Format:Hardcover
I was saddened when I first read the new edition of Joy. The original character of the book, the reasons you ran to the shelf to pick it up, have been brutally edited out of this edition. This was the book that told you how to roast a turkey, make candy or cook preserves. I remember when I was young and I'd picked a huge batch of strawberries, I immediately got out my mother's dog eared copy and made strawberry preserves which were delicious. You can imagine my consternation when I was browsing through my "fancy" new edition, looking for that old recipe for preserves. IT WAS GONE. In it's place were recipes for Pad Thai and Pho. I love Asian food. I have several Thai, Vietnamese, and Indonesian cookbooks which introduce me properly to those cuisines by discussing their ingredients and the character of the food in detail. Exotic cuisines are not the reason I bought Joy. I bought Joy because I want the basics of cooking at my fintertips and I'm afraid some of those basics are gone. My recommendation: the 20 year old edition is still available. Buy that instead.
9 of 9 people found the following review helpful
Format:Hardcover
I liked the new slant of the Joy of Cooking, and thought I'd have a hard time giving up the old standbys from the 1975 ed. but reviewing the index, I realized that I rarely if ever made most of the dishes that the authors eliminated. I do miss the descriptions of different vegetables fruits, and techniques that I don't typically use on a daily basis, and I think this is a deficit in the latest edition, however, looking at the recipes, they are ones that I will more likely use. Another issue that I have with the new edition is the poor typeset. Ingredients are not clearly identified as in the last ed. where they were in bold type and indented, and most of the pages look run-on. I know that there are many more recipes than in the past, but the format and the index are sorely lacking and you really have to have a good idea of the ingredients or the final product to find the recipe you are looking for. The book is quite run-on and difficult to read, ho=wever, the recipes are widely varied and definitely TODAY
3 of 3 people found the following review helpful
Format:Hardcover
As a long time afficionado of the first Joy, I was wary to buy this one, especially after closely following the making of it. I wasn't sure a collaborative effort among some twenty chefs -- two or three per chapter -- could equal Irma's ability to make good cooking easily understood, even to a rank beginner, as I was when I was first introduced to Joy. The new edition has many good changes. It has greatly expanded the non red-meat sections in keeping with today's lifestyles. Many of the recipes also include ideas for lowering the fat and cholesterol. The problems come in when a beginning cook tries to make something as simple as scrambled eggs, and is instructed to first read "About scrambled eggs" which delivers an interesting, but complicated version of how French master chefs prepare this dish. While I do not doubt the excellence of a true French-style scrambled egg, in my mind the instructions for making scrambled eggs should read "Whisk eggs in a small bowl. Pour into a heated pan, stirring frequently with a spatula, until firm." The original Joy, written from the perspective of a midwestern housewife for other midwestern housewives, made cooking seem easy. If you had a saucepan and a pantry, you had dinner. Irma gave suggestions on how to stretch a budget by turning leftovers into casseroles, and even advocated using canned foods as time-savers. This new Joy reads more like a gourmet cookbook than the "all-purpose" one it claims to be. However, if you already own the original Joy of Cooking, especially an older edition (mine is from 1951!), the New Joy is a fantastic supplement. It may be the only cookbook in which it is possible to find both a recipe for a French rolled omelet, and tuna casserole made with Campbell's Cream of Mushroom Soup.
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Most Recent Customer Reviews
Cooking Joy
This is a must have cookbook for any level of cook - beginner to chef. It covers all one can ever hope to need to know about cooking. Read more
Published 8 months ago by Linda
An Excellent all round American cookbook
The Joy of cooking is a fabulous cookbook that inspires you to get into the kitchen. To me it is the American version of a comprehensive Delia Smith cookbook. Read more
Published 11 months ago by Karpet
Everyone should own this cook book
Everyone should own this cook book. There are a ton of recipes in this book. This book should be owned by every good chef.
Published on 26 Feb 2010 by C. Hill
expanded classc, fast shipping abroad
This version of Joy includes many more foreign recipes(tabbouli for example) as well as the classic recipes and indispensable info. of the classic Joy.
Published on 31 Jan 2010 by Ren
best cookbook
The Joy of Cooking cook book was given to me by my daughter in Canada. I wanted to buy another copy for my daughter in U.K. and once again Amazon came up with the goods. Read more
Published on 5 April 2009 by Margaret Ritchie
The White Trash Cookbook
This book does not even compare to the old edition, what a piece of trash. This is like transitioning from fine restaruant food to greasy KFC or MacDonalds. Read more
Published on 26 May 2008 by Mr. Re Wells
Understanding the JOYS of cooking
Ever since I moved overseas, this book has been an absolute life-saver. I thought I new how to cook until I left home and it was too late and too far away to contact Mom! Read more
Published on 8 Sep 2005
The joy is all gone
What on earth is non alkalized cocoa? Why did the publishers of Joy of Cooking feel such a lovely cook book necessitated updating? Read more
Published on 7 Dec 2004
The single best cookbook in English
I am an avid home cook, and out of the 20 odd cookbooks I own, I believe that this is the best, handsdown. Read more
Published on 26 Feb 2001
The only cookbook I need! I love it!
I received this cookbook for Christmas 97. I have used it several times a week since then, and have been very happy with the results. Read more
Published on 25 Jun 1999
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