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Joy of Cooking [Hardcover]

Irma Von Starkloff Rombauer (Author)
4.6 out of 5 stars  See all reviews (14 customer reviews)

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The Joy of Cooking The Joy of Cooking 4.8 out of 5 stars (4)
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Product details

  • Hardcover: 915 pages
  • Publisher: Prentice Hall & IBD; Revised edition edition (1 May 1985)
  • Language: English
  • ISBN-10: 0026045702
  • ISBN-13: 978-0026045704
  • Product Dimensions: 17.5 x 4.7 x 24.5 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 635,159 in Books (See Top 100 in Books)

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More About the Authors

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Ethan Becker
Marion Rombauer Becker
Irma S. Rombauer

Product Description

Synopsis

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.
Inside This Book (Learn More)
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First Sentence
Put this puzzle together and you will find milk, cheese and eggs, meat, fish, beans and cereals, greens, fruits and root vegetables—foods that contain our essential daily needs. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars
14 reviews
4.6 out of 5 stars
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
5.0 out of 5 stars The American Mrs Beeton 26 Nov 1999
By A Customer
Format:Hardcover
I too have used this book constantly since a friend recommended it to make sense of American ingredients and methods to a European cook like me.It is particularly clear in explaining to the ignorant, just what, say, a muffin should turn out like, exactly how to make it and what flour to use in baking. It is as dog-eared as my old Mrs Beeton of the early sixties and much more relevant nowadays.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Great for the beginner & helpful for the experienced! 5 Jan 1999
By A Customer
Format:Hardcover
I have enjoyed this book for several years, have three daughters to whom I have given the book. I highly recommend it to anyone from the burnt pot cooker to the gourmets delight. There is a wealth of knowledge on every page. Truely the greatest book for every kitchen.
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2 of 2 people found the following review helpful
5.0 out of 5 stars This da book! 17 Nov 1998
By A Customer
Format:Hardcover
This is my favorite cookbook and if I could have only one cookbook this would be the one! The recipes are delicious and the instructions are easy to follow. If you want to "wow" your friends, make the lebkuchen or the strawberry pie! This is the cookbook to have if you need to prepare game or if you want to can your millions of tomatoes or make jam or jelly--or if you would like to think you could do it if you had to. I hope that this edition of "Joy of Cooking" stays in print because it is such a good book. I have the newer edition, and I consult it, but this one is my favorite.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Its a book for those who love and those who hate to cook 17 Oct 1998
By A Customer
Format:Hardcover
If you love to cook, it has endless variety. I used the squid recipe just last week! If you hate to cook, it is so clear and fascinating, it will hook you in, anyway. I can't imagine a better cookbook if you could only own one. And You could throw the others out, if you have this. No kidding! You can't stump this author. I have owned it long enough to go from being an indifferent cook to a much better one. Its the secret to being a much better one!
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1 of 1 people found the following review helpful
3.0 out of 5 stars Fascinating yet overwhelming - and very different from British cooking! 14 Jan 2013
By Peasant TOP 100 REVIEWER
Format:Hardcover
I confess, I haven't even read, let alone cooked, all 4,300 recipes in my 1969 edition. This mammoth reference bookaims to be all things to all Americans, as well as the definitive All-American cookbook. This has its drawbacks as well as its strengths. The authentic, delicious and stimulating is mingled strangely with the processed, the corner-cutting and the plain nasty. It would take a clever cook to always pick the right recipe, especially with this overkill of variety.

The big strength of this book is the way it explains, for a foreigner or a Yank who wishes to recover their heritage, the classics of American cookery. No other book I possess tells me exactly how to do a clam bake for 20 people or make corn bread. The section on canning, salting and smoking has a nostalgic whiff of the frontier about it. Here, also, the enthusiast will find the classics of ethnic cookery brought over by immigrants - swedish rye bread rubbing shoulders with hassenpfeffer and frogs legs. The sections on desserts, icecreams, cakes, and candies betray the American national sweet tooth. There is a large chapter on icings, toppings and glazes alone. There is plenty here for the ordinary adventurous cook, whether or not you have an American link. The yeast cakes chapter includes most of the classics of European baking.

The enormous text has been assembled with some care. Much of the writing is witty and enlivened with anecdotes. Little black arrows in the text highlight important tips. Neat, small diagrams make tricky procedures plain. There are a lot of "general" chapters on techniques, ingredients and such periferral matters as "entertaining", with diagrams of table layouts and serving etiquette. Not for nothing has this book been dubbed "the American Mrs Beeton".... Read more ›
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1 of 1 people found the following review helpful
5.0 out of 5 stars Excellent 4 April 2008
By Magumo
Format:Hardcover
I bought this book 25 years ago and still find new and useful information in it. It will answer general and specific questions; most recipes are easy to follow and all very satisfying. Abundant practical information on equivalents, substitutes, etc. Background information on ingredients and equipment is very complete. Also includes anecdotal references. It was written with knowledge and appreciation for cooking. This book has a very special place in my shelves.
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1 of 1 people found the following review helpful
5.0 out of 5 stars The Joy of Cooking is a brillant cookbook. 2 Nov 1997
By A Customer
Format:Hardcover
The Joy of Cooking should be the first cookbook of any beginning cook. I need to buy another copy as my first is so worn after 12 years of solid cooking. It has a well written and wildly amusingtext, it is straigtforward and is easily adaptable to your own specific needs or requirements.
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9 of 11 people found the following review helpful
3.0 out of 5 stars You're either a Fannie Farmer person or a Joy of Cooking per 5 Aug 1999
By A Customer
Format:Hardcover
I purchased the 1975 edition of this book after hearing about it for years. Although it is a good secondary reference, it does not meet my expectations for a primary reference. I do not go here to review techniques or develop a general approach to a problem. Too many recipes use pre-packaged ingredients and seem overly fussy. My preference is for the simple and straightforward approach that will treat good ingredients (ie whatever looks best at the farmer's market) as simply as possible to get the best out of them. In my opinion, Marion Cunningham's Fannie Farmer Cookbook, just about anything by James Beard and Christopher Kimball's Yellow Farmhouse Cookbook and The Cook's Bible are better books.
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