JOY OF COOKING by Irma S. Rombauer, Marion Rombauer Becker
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Book Reviews of JOY OF COOKING
Book Review: a joy forever
Summary: 5 Stars
I use a well thumbed, 1946 edition with lots of pencil notes in my mother's handwriting. My daughter saw it and asked if she could have it because my cooking is notoriously "creative" and she could not believe that I certainly do use it at least for startoffs. I ordered her a new copy from Amazon. She is now overseas as a missionary and says it is extreemly useful because it EXPLAINS how and what, regardless of where you live or what is selling in the local market. It includes almost everything (except foreign or exotic)but has fascinating comments and little histories. If you want a straight forward, practical and somewhat old fashioned (very few quick mixes or prepackaged ingredients)this is a great all time PLEASURABLE book to use. Not a book with pictures, but several variations on the same page with cross references.Book Review: A Males Cookbook
Summary: 5 Stars
The Book is great for new Cooks like Newly Weds or Young Men learning about cooking. It has it all. Like how to grill. The things men do wrong when grilling the way thier fathers would teach them like, salting your meat prior to grilling. Great pointers as in why Red potatoes are better for boiling than Idaho. Even a reciepe for Hush Puppies. How to cut a Wedding cake and a menu for a New Years party. I tell everyone I know this is the best cookbook you will ever find and its easy to understand. Most books I give up reading after the I have to go to the far east to find the ingredients. I will always... have this book. If you did not learn it all from your mother, and she is not just a phone call away, then you can almost always find the advice you need in this book. It is written in easy to understand verbage and I love it.Book Review: If you can't find a recipe, its here
Summary: 5 Stars
We ordered a reprint of the 1975 edition for our son's girlfriend who wants to learn to cook. We were given the original when we were married, and find that it is still the best place to go to find out how to prepare something you may have never have tried/cooked before. Moreover, the ingredients are things you are likely to have in your pantry( For example, who has pumpkin pie spice? We have cloves and cinnamon.), and recipes are so good you can play around with them to reduce the calories or substitute ingredients and end product will still be good. We would recommend this edition to new cooks and more experienced cooks who like to explore now and then. The new edition may be fine, but there has never been a situation where we couldn't find it in the 1975 edition.Book Review: So good, I bought it again!
Summary: 5 Stars
I bought a paperback edition of this book 20 years ago and it has not stood the test of time well. Pages and entire sections of pages have fallen out, the back cover and last 5 pages are detached and the pages are yellowed. So what am I doing about it? Buying another one, of course! This time, I'm splurging on the hardcover edition which I hope will last longer. It is such a wonderful cookbook with intructions on everything from how to boil water to butchering a turtle for soup. Any cooking question you have will be answered by this book - it is wonderful! I was going to buy the new revised edition, but after reading many reviews on the Amazon website, I decided to heed the advice and stick to the original. Highly recommended cookbook!Book Review: The basic reference book of cooking
Summary: 5 Stars
Joy, particularly the 1975 edition, is the absolute best basic cookbook there is. It covers the basics, and then teaches you how to cook porcupine, just in case you need to do so. In college, I lived in a Group house with 15 people, we took turns cooking and this book was always there, for experienced cooks and beginners. The writer's voice is a reminder of a less cynical, happier time, when cooking was something you did out of love, not to be cool. Occasionally, the book grudgingly throws in a recipe that would be more recognizable to today's kitchen dilettantes raised on Rachel Ray or Sandra Lee - Ugh....
Yeah, maybe this sounds like your Grandmother, but I bet she could cook.