The 1997 Joy of Cooking | Marion Rombauer Becker, Ethan Becker, ...

The 1997 Joy of Cooking | Marion Rombauer Becker, Ethan Becker, ... | A kitchen necessity

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The 1997 Joy of Co...

	The 1997 Joy of Cooking Marion Rombauer Becker, Ethan Becker, ... Scribner, 1997 - 1152 pages average customer review:based on 297 reviews view larger image
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highly recommended

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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The Joy of cooking

A replacement for my worn out soft cover version. With a lot more information. Super

A kitchen necessity

I still have my older edition of JOC, with my markups. I experimented with many recipes and discovered improvements. I was delighted to see, in the 1997 edition, that the new recipes usually mirrored my own improvements. The instructions for roast turkey, for instance, are vastly improved.

I often look at other books for "triangulation", but I rely on JOC to have the basics on almost anything.

Another reviewer didn't like the print quality; I found my copy (hardbound) to be quite well-made. Minor quibble: the earlier JOC had two book-mark ribbons, the newer edition only has one.

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Joy of Cooking

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.

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The Best Comprehensive Cookbook

Joy of Cooking: 75th Anniversary Edition - 2006 has information about basic, everyday cooking: meat dishes, vegetable dishes, casseroles, pasta, sauces, soups, and everything you would expect from a cookbook.

Joy, however, goes way beyond that. It includes explanations of why things work, such as why you use dry heat or moist heat, and what each one is; different types of pasta; substitutions and variations, etc. It gives you information that unlocks the mysteries that scare people away from the kitchen, such as: how to keep a souffle from falling, how to make pastry so it won't fall apart, how to keep your meat tender, etc.

It also gives recipes and helpful hints on how to serve the elaborate dishes of advanced cooking in a well-laid-out way; it is easily understandable. It teaches about different cuts of meat and what each one is good for.

I love ravioli, and I thought I could only get it at a grocery. When I could not find it there, I looked to The Joy of Cooking to see if it might be in there. Indeed it was! I could make my own pasta (another mystery solved!) and fill it with my own choice of three fillings given in the book. (My favorite was 3-cheese filling.)

The Joy of Cooking has met and exceeded all my expectations of a cookbook from plain, humble white sauce, to soups, to casseroles and more. May you fall in love with your edition, whichever one it may be.

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reviews: page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10

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