Ebook Free The All New All Purpose: Joy of Cooking
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The All New All Purpose: Joy of Cooking
Ebook Free The All New All Purpose: Joy of Cooking
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Amazon.com Review
Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today. Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.
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From Library Journal
The concept of "essence"?that intrinsic quality without which an object is no longer itself?underlies the controversy surrounding the new Joy of Cooking. Original author Rombauer pioneered the "user-friendly" style, demystifying kitchen basics with reliable, unfussy recipes. Since Rombauer's death in 1962, subsequent editions by her daughter, Marion Becker, have expanded the scope while attempting to preserve the conversational tone. Now the sixth revision may indeed have a new and different essence; detractors attack the inclusion of exotic dishes as a betrayal of Rombauer's homespun intent and claim that her accessible voice is gone. Yet this revised American classic is essential. The recipes are still unfussy, e.g., a simple tapenade uses ordinary canned olives. No matter how far the new Joy has altered its initial purpose, it remains one of the most complete, all-purpose cookbooks available. Since a majority of the old recipes are gone, however, both past and current editions belong on the shelf.-?Wendy Miller, Lexington P.L., Ky.Copyright 1997 Reed Business Information, Inc.
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Product details
Hardcover: 1152 pages
Publisher: Scribner; Revised edition (November 5, 1997)
Language: English
ISBN-10: 0684818701
ISBN-13: 978-0684818702
Product Dimensions:
6.6 x 2.3 x 9.2 inches
Shipping Weight: 3.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
2,290 customer reviews
Amazon Best Sellers Rank:
#228,056 in Books (See Top 100 in Books)
This book, though not practical in today's instant gratification world, is necessary to teach those of us our grandmother's knowledge that is dying out with our grandmother's and mothers. Who knows how to test an oven temperature? An oven that isn't modern, has no thermometer or setting dial? Who knows the proper procedure for canning? The supplies you might need? Think you'll never need that information? When Irma Rombauer wrote this cookbook she didn't think she had a need for the knowledge being a wealthy woman with kitchen help. Then an economic collapse. Then her husband committed suicide. She was 54. Good thing she did have this knowledge and decided to pass it on. This cookbook does more than teach recipes. It teaches etiquette and dinner party directions? Do you know which fork goes where? What is the difference in dinner settings for formal and informal eating? Wedding cakes? The information in this cookbook is invaluable. Every mother, daughter, daughter in law, etc. Should have this on their shelf. I am so glad I found a 1964 edition as the 1972 edition was revised and doesn't have all the information I wanted. I don't cook in a microwave and I don't want my Joy of Cooking to reflect microwave cooking. I found and purchased a 1942 edition as wel, which includes wartime ration recipes. Get yourself a copy, if for no other reason, to learn.
I cannot say enough positive things about this cookbook. I have over a thousand cookbooks literally. At one point I collected them. As I have matured I have found that this single one seems to be my go-to book for anything I don't know how to cook yet. So far I have only found a couple of recipes that aren't in here. One of them is how to make green tea Mochi ice cream. For those of you who aren't familiar with it it is a specialized Japanese confectionery ice cream. Everything else has always been there along with an explanation of the philosophy behind cooking the dish. I love it. I have multiple copies of this one myself. I have already handed one of these copies down to one of my sons. I have purchased three more copies this past Christmas to give to my sons who are married so that their wives can pull up recipes for things they don't know how to cook. I would recommend this book over every other cookbook I have ever had read or seen. This is definitely the number one cookbook out there and I feel like I know what I'm talking about.
I bought this as a gift for a teenager who is learning to cook. He has had it for week and is fascinated with all he is learning about food and cooking basics. Within 24 hours of getting the book, he sent back a thank you gift of delicious vanilla ice cream for one of the recipes. I have given earlier editions to each of my kids, and they are still in regular use.
This is the sewn-binding edition by the daughter of the original author. The subsequent version is by the grandson (I think) and, although I like the recipes in both editions just fine, there are some differences in terms of fat phobias in the later edition. With the latest findings and admissions by the FDA, we are now returning to natural animal fats (butter, lard) and avoiding processed oils. But, the main reason I bought this edition after owning the newer one (by Ethan Becker) is that it has a sewn binding. The book is composed of several smaller "booklets" that have pages the loop around at the binding and come back elsewhere in the book. Each booklet is sewn with strong thread through its binding and the booklets are glued together and form the 800-odd pages of the book. This is the RIGHT way to bind a book. The newer edition is an all glued binding, and the third or fourth time you open the book to the same place, and press it flat so the pages don't turn on you while your hands are covered in dough, the pages will start to fall out. I was sick of my "loose leaf" copy of the 2006 edition, so I ordered this and I love it so much that I threw out the newer (but disheveled) one. By the way, don't even bother with the "unauthorized" and ghost-written 1997 edition. Look it up in Wikipedia for the history of the editions.
Like a good millennial, I use Google and Pinterest to find a lot of recipes. I read ingredient lists off the browser on my phone. But sometimes, I want something reliable, detailed, and solid. So I turn to this book! I love that it provides all these little tips, tricks, and explanations about the different foods and ingredients. It's actually better than the internet when I'm trying to look up the best way to do something. It's also just fun to read through, even when I'm not cooking. Anyways, this is a must-have for every kitchen, whether you're 18 or 80. Joy of Cooking is the best, most thorough cookbook I've ever used (way better than the Better Homes and Gardens one my mom used to use). It's improved my cooking 100%, and I'm planning to use it until I'm 100 years old and can't see or cook anything. I LOVE THIS BOOK SO MUCH.
My grandmother (I'm a Great-grandmother now) was the chief pastry chef and cook at the Statler Hotel in Boston when I was a little girl. She was purely self-taught and learned from no other book than this classic, The Joy of Cooking. When I got married, since she was going to purchase one for me, but died suddenly a few months before my wedding, I purchased it myself and wrote a note to her inside of it. I still have my book after 47 years and it is not in need of replacement, but I purchased this for one of my granddaughters who wants to learn the finer side of cooking from a book that not only has recipes, but teaches the reader all about what she/he is doing and why she/he is doing it. There is no finer cookbook on the market, and none can compare to the instruction that comes with the recipes, and with each chapter. If you are interested in learning about the art and science of cooking and baking, this is the book for you. It may not have pages and pages of fancy, glossy photos of what you're going to make, but it's worth more than all those photos. In this case, a hundred words are worth all those photos combined. It's a great gift for anyone, a bride, an older homemaker, any man who, like my son, loves to cook for my daughter-in-law, or a Grandma. It's a classic.
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