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Joy of Cooking
 
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Joy of Cooking (Hardcover)

by Irma Von Starkloff Rombauer (Author)
4.8 out of 5 stars See all reviews (8 customer reviews)

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Product details

  • Hardcover: 928 pages
  • Publisher: Prentice Hall & IBD; Revised edition edition (1 May 1985)
  • Language English
  • ISBN-10: 0026045702
  • ISBN-13: 978-0026045704
  • Product Dimensions: 23.9 x 16.8 x 5.3 cm
  • Average Customer Review: 4.8 out of 5 stars See all reviews (8 customer reviews)
  • Amazon.co.uk Sales Rank: 432,485 in Books (See Bestsellers in Books)

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Product Description

Review
Cecily Brownstone

Important as is the information in this encyclopedic cookbook, it's the imprint of Irma Rombauer's and Marion Rombauer Becker's personalities that makes "Joy of Cooking" the best loved cookbook to come out of these United States.



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.

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Customer Reviews

8 Reviews
5 star:
 (7)
4 star:    (0)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.8 out of 5 stars (8 customer reviews)
 
 
 
 
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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
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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5 of 6 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
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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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
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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Most Recent Customer Reviews

5.0 out of 5 stars Excellent
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... Read more
Published 15 months ago by Magumo

5.0 out of 5 stars Quintessential Cooking Basics
My soft-covered version is now dog-eared and taped together at the spine, indicating my years of reliance on this cookbook, which to me, is essential to the household... Read more
Published on 16 May 1999

5.0 out of 5 stars This da book!
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. Read more
Published on 17 Nov 1998

5.0 out of 5 stars Its a book for those who love and those who hate to cook
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. Read more
Published on 17 Oct 1998

5.0 out of 5 stars The Joy of Cooking is a brillant cookbook.
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. Read more
Published on 2 Nov 1997

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