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The New Joy of Cooking (Hardcover)

by Irma Starkhoff Rombauer (Author), Marion Rombauer Becker (Author), Ethan Becker (Author)

3.7 out of 5 stars See all reviews (49 customer reviews)

RRP:	�25.00
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Product details

Hardcover: 1152 pages
Publisher: Prentice Hall & IBD; Revised edition (24 Nov 1997)
Language English
ISBN-10: 0684818701
ISBN-13: 978-0684818702
Product Dimensions: 24.1 x 17.8 x 6.1 cm

Average Customer Review: 3.7 out of 5 stars See all reviews (49 customer reviews)

Amazon.co.uk Sales Rank: 106,297 in Books (See Bestsellers in Books)

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Product Description

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

49 Reviews

5 star:		(22)
4 star:		(7)
3 star:		(6)
2 star:		(9)
1 star:		(5)

Average Customer Review

3.7 out of 5 stars (49 customer reviews)

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Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

3.0 out of 5 stars for those who loved the old Joy, some disappointment, 14 April 1998

By A Customer

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.

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4 of 4 people found the following review helpful:

4.0 out of 5 stars Good basics, lots missing, 25 Mar 1999

By A Customer

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

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11 of 13 people found the following review helpful:

2.0 out of 5 stars The joy is all gone, 7 Dec 2004

By A Customer

What on earth is non alkalized cocoa? Why did the publishers of Joy of Cooking feel such a lovely cook book necessitated updating? I gave my old copy of the 70's edition of this book to my best friend as a going away present and I wish I hadn't. In the new edition the ingedients of all my favorite recepies have changed and after trying them out, I can't say for the better. I will re-order the old copy and happily chuck the new one in the bin.

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Most Recent Customer Reviews

5.0 out of 5 stars 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. Read more

Published 7 months ago by Margaret Ritchie

1.0 out of 5 stars 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 17 months ago by Mr. Re Wells

1.0 out of 5 stars A disappointment
My mum is a great cook and I always used to love watching her choosing recipes or looking up ideas from the Joy of Cooking. Read more

Published on 5 Mar 2007 by T. Banff

5.0 out of 5 stars 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

5.0 out of 5 stars 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

5.0 out of 5 stars 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

2.0 out of 5 stars what happened to the basics?
Can you believe that Joy of Cooking does not even have a recipe for beef stew???? If you have an ox tail handy, you are in luck. The introduction was incredibly pompous. Read more

Published on 30 May 1999

5.0 out of 5 stars After 40 years of Cooking I have found a great Cookbook
I have a culinary degree and have cooked since I was 10. Usually I have to locate several books to find enough variety to make a meal. Read more

Published on 25 May 1999

5.0 out of 5 stars This is the book I reach for first!!
This is a very informative cookbook. Each time I have a question about a new fruit of vegetable or food I haven't tried I look it up and there is a complete description of it,... Read more

Published on 10 May 1999

4.0 out of 5 stars Some improvements, overall not as much fun as old JOC
I agree with most reviews: nice to have lowfat recipies, but this version has too many eccentric recipies and not enough old standards. Read more

Published on 12 April 1999

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