JOY OF COOKING by Irma S. Rombauer, Marion Rombauer Becker
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Book Reviews of JOY OF COOKING
Book Review: My reference cookbook; get the original
Summary: 5 Stars
If you had to choose only two cookbooks for a young adult setting up his/her first household, I would recommend one of the older Joy of Cooking books (pre-1997) and the Better Homes and Gardens New Cookbook. Joy of Cooking provides all the information you need on measurements, substitutions, ingredients, and basic techniques, such as how to make a roux. I have a 1984 version, which I love. When the 1997 revision came out, I rushed out and bought it, too, assuming I would pass on my older one to a young cook. I am so glad I didn't give my first one away! Not only do I think it is a better cookbook with more useful recipes, but it is also built better. The newer version's binding quickly fell apart.Book Review: Great book!
Summary: 5 Stars
I've been cooking for 37 years for my family and have tried Betty Crocker, Better Homes and Garden, Gourmet magazine, Taste of Home, Andrew Weil, Oprah's Rosie, etc. I wanted recipes that were fun to do, smelled delicious while roasting (or baking)and had a marvelous taste and texture.... This cookbook beats all the others hands down. I know it has been around for awhile, but these recipes are just wonderful. This book has blasted me out of the tired, what's for dinner zone, into real joy of cooking. Just try the "Covered chicken casserole with 40 cloves of Garlic" (you don't even have to peel the garlic!) or try the moist, fabulous almond cake. It's worth at least a dozen stars.Book Review: fundamental
Summary: 5 Stars
If I could have only one cookbook, this would be it. I use it for everything from traditional fare such as devilled eggs or chocolate chip cookies, to more complicated recipes such as fancy desserts and entres. Everything I've made from the book has turned out well, including several recipes that I'd never attempted before. It's all here: trussing a turkey, how long to bake a chicken based on its weight, how to make a lattice-top crust on a pie, how to whip egg whites, how to make cake icing from scratch... you name it. Maybe the most amazing thing about THE JOY OF COOKING is that it manages to be inviting and unintimidating while at the same time being nearly encyclopedic in its scope.Book Review: The Classic
Summary: 5 Stars
This standard (pre-1997) version of The Joy is the one to have. Not just because it's the one our mothers and grandmothers used when they taught us to cook, or the one we used in cooking together with our spouses and friends. But because it's BETTER than the new "improved" version that came out in 1997. Oh, I have the "improved" one, too -- but it tries to be something The Joy was never meant to be: chichi. It's so busy being nouvelle that it forgets its roots. It won't tell you how many glasses of champagne you can pour from a fifth (8-12) when you're helping to plan a wedding, or what to substitute for buttermilk in a cookie recipe. This is the must have!Book Review: Absolutely essential.
Summary: 5 Stars
The front page of the book has the famous Julia Child quote - "[T]he one book of all cookbooks that I would have on my shelf -- if I could have but one." Never have truer words been spoken. Every kitchen I have ever worked in, from BBQ/Mexican roadhouse to four-star fine dining, has a copy on hand, and for good reason. Need to know how to candy kumquats? Done. Need to cook a woodchuck? Done. Want to know the difference between langouste and langoustine? It's in there.
There's not much more to say, really - The Joy is an utter compendium of everything culinary; it is the one absolutely essential cookbook, and woe to the chef without a copy.