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The All New All Purpose: Joy of Cooking Hardcover – November 5, 1997
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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.
From Publishers Weekly
Starred Review. They say mother knows best, but in the case of this classic cooking volume, first published 75 years ago, the adage might be more accurately "mother—and grandmother—know best." For while some previous editions of Joy have embraced passing fads and shunned the earlier versions' old-school charm, this time, the editors (led by Irma's grandson and Marion's son, Ethan) have stayed true to the spirit of the original. Fond of its forebear's quirky phrases ("There is nothing simple about these uncomplicated-looking fungi" or "a pig resembles a saint, in that he is more honored after death than during his lifetime"), the new narrative of Joy is one of, well, joy. Its recipes will prompt readers to bound into the kitchen; their range and depth is such that there really is something for everyone. Enchiladas, sushi, bagel chips, smoked brisket and corn dogs make their first appearance, while ice cream, nut butters and beef fondue return after some time away. The use of "we" throughout the text will reassure those skeptical of, say, preparing game (a section that, incidentally, has been expanded), and the overall feeling of the kitchen as a place of empowerment and enrichment makes this an essential work for all cooks. (Oct. 31)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
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.
Don't let that kid you. This book is GREAT and professional.
Irma made up the style of cookbook we know today. Listing all ingredients up front etc. A true pioneer.
She took her book to a little printer and had a run made. That book (which this is a faithful copy of) fell into the right hands and the rest was cookbook history.
Fantastic old recipes. Even old German ones, and other euro recipes etc. Not a bland cookbook of old junk. It is all old treasures.
She always made up several variations of a recipe and had friends and acquaintances as a tasters panel. The winning versions of each are in the book.
The Dust jacket is washable with a moist cloth even on her first book, she was a very smart lady.
Buy this book and enjoy recipes that are no longer in the latest JOY. There just isn't room for everything now. And this is the old fashioned way of making them all. I am big on taste!
A must have in the kitchen.
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.
Most Recent Customer Reviews
We got it as a wedding shower gift. Our granddaughter loved it