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Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats.
Review
James Beard
The classic work, which covers the entire gamut of kitchen procedures and is easy to use.
Cecily Brownstone
Important as is the information in this encyclopedic cookbook, it's the imprint of Irma Rombauer's and Marion Rombauer Becker's personalities that makes Joy of Cooking the best loved cookbook to come out of these United States.
Julia Child
...it is definitely number one on my list...the one book of all cookbooks in English that I would have on my shelf -- if I could have but one.
Craig Claiborne
The finest basic cookbook available. It is a masterpiece of clarity.
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