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[JOY OF COOKING]Joy of Cooking: 75th Anniversary Edition - 2006 (Anniversary) BY Rombauer, Irma S.(Author){Hardcover}Scribner Book Company(publisher) Unknown Binding – October 31, 2006

882 customer reviews

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Product Details

  • Unknown Binding
  • Publisher: Scribner Book Company (October 31, 2006)
  • ASIN: B004NHAP2E
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (882 customer reviews)
  • Amazon Best Sellers Rank: #1,305,628 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

258 of 262 people found the following review helpful By M. Waring on February 1, 2007
Format: Hardcover
I love the new edition. Love, love, love it! When it arrived, I sat down and started reading it. This will sound silly, but I actually CRIED because it was so fantastic and brought back so many good memories.

I have used the 1975 edition since I started to cook. It was the first book I would turn to when I wanted to see the "standard" recipe for anything. I loved the friendly tone and always found the recipes reliable, producing consistently tasty results. Its only weakness was that it had become a bit dated, in terms of modern tastes and food trends.

I was excited when a new edition of Joy was released in 1997. It turned out to be a total disaster. Among other things, it lacked recipes for pickling and canning, ice cream and lots of other American standards. Additionally, the 1997 edition eliminated the friendly tone and instructions I had come to love. Worst of all, the recipes were not reliable. I made a few really bad dishes from it before I stopped using it almost completely. Its only strength was in its updated instructions for cooking meat, fish and poultry.

This new edition is a tremendous achievement. It keeps the down-to-earth tone of the older editions while providing a perfect selection of old favorites and new (primarily ethnic) dishes that are widely eaten in the US. The ice cream and pickling/canning sections are restored. It's actually an improvement on the 1976 edition, and that's saying something!

I love this edition. I'm throwing out the 1997 edition and eventually I may even part with my old 1975 copy, though it has tremendous nostalgia value for me.
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439 of 461 people found the following review helpful By H. David Natkin on November 18, 2006
Format: Hardcover
This edition of the classic work has all of the charm of the previous volumes but has a number of errors. The Simon and Schuster web site notes a number of "revised" recipes. For instance, one problem highlighted on the discussion board is that the pancakes need 1 3/4 teaspoons of baking powder not 1 3/4 tablespoons.

My first dish out of the new edition turned up a glaring omission. The Chicken Papirikas recipe didn't mention the stock that obviously was needed. I knew to put it in but novices might not.

I'm delighted that we have a new volume to work with but I hope that the publisher will issue a more accurate version soon.
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157 of 163 people found the following review helpful By KTBR on December 21, 2007
Format: Hardcover
The day I found out my grandmother was dying was the day I got this book.

She was sick and I was very hopeful that she would get better. She was lying on the couch in the living room and asked me to boil her a potato. I, being 19, had NO idea how to boil a potato! But I did not want to bother her about it - so I went into the kitchen and started up the pot of water.

Not only did I ruin that cute little potato ... but I saw my grandmother lose it! She came into the kitchen and saw the whole potato (not peeled or cut into fourths) hanging out in the pot and just lost it. She started crying... How can I leave you if you can't even boil a potato?!

My grandfather happened to arrive home at that moment. He did a big sigh when he heard and saw the commotion. My poor frail grandma rolling around on the stool (too weak to stand up even), throwing pans around as she was trying to find another pot to make her potato in. He got her calmed down and fixed her another potato. But before it was even boiled she made him go out to the store "right this minute" and buy me the "Joy of Cooking" cookbook.

She knew that she would not always be in the kitchen with me to help me cook -- so she got me a GREAT back up.

That is how I knew my grandmother wasn't going to get better and that I had better learn how to boil a potato.

In the years that have followed (quite a few of them too) I have used this book to learn how to cook. I love their instructions for cooking beets, steaming artichokes, roasting lamb, pork chops, pork tenderloins, chocolate cake, great pie crusts ... the list goes on and on.

For anyone learning how to cook / wanting to cook or needing another great book - I highly recommend this and thank my grandmother for giving me great instructions on how to cook.
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133 of 142 people found the following review helpful By BookNerd on November 7, 2006
Format: Hardcover
I heard about this book long time ago but never was interested in getting one because I'm only interested in cookbooks with glossy pictures and fancy mouthwatering covers. While I was waiting for my car's rountine maintenance at Costco, I read it just to kill time there. I discovered that it was such a wonderful cookbook that I just got to buy it! I have about 100 cookbooks at home but this one is the best I ever bought. This book covers all kinds of dishes, and all cooking methods. They are easy to read and very illustrative. I think lots of recipes in other cookbooks are originated from this cookbook, or adapted from the ones in this cookbook. I think being the first comprehensive, illustrative and reliable cookbook in history, lots of cookbook authors referred to it when writing cookbooks of their own as time goes by. By reading this cook book, I can see Raychael Ray, Martha Stewart, and many other cooking moguls' recipes here. My suggestion is, buy this cookbook and you can toss away Rachael Ray's 30 minute meals and others. This books has all the recipes you want to cook exactly as it is or to adapt to create your own. This book is valuable in that it helps you build a very solid foundation and understanding in cooking, equipment and all kinds of food ingredients, like "fig" which the Chinese believe to have healing power on your acid damaged GI tract.... Now I can cook it like a tasty American dessert instead of the boring dull tasting Chinese herbal soup my mom taught me to make regularly to stay healthy. Like I say, with the cooking basics and all the wonderful recipes in Joy, I'm confident that I can create better recipes than Rachel Ray or Martha Steward. It's a cook book that is inspirational and helps everybody to discover new knowledge in cookery every time you refer to it!Read more ›
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