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The All New All Purpose: Joy of Cooking Hardcover – November 5, 1997

4.6 out of 5 stars 1,849 customer reviews

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My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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Editorial Reviews

Amazon.com Review

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 Library Journal

The concept of "essence"?that intrinsic quality without which an object is no longer itself?underlies the controversy surrounding the new Joy of Cooking. Original author Rombauer pioneered the "user-friendly" style, demystifying kitchen basics with reliable, unfussy recipes. Since Rombauer's death in 1962, subsequent editions by her daughter, Marion Becker, have expanded the scope while attempting to preserve the conversational tone. Now the sixth revision may indeed have a new and different essence; detractors attack the inclusion of exotic dishes as a betrayal of Rombauer's homespun intent and claim that her accessible voice is gone. Yet this revised American classic is essential. The recipes are still unfussy, e.g., a simple tapenade uses ordinary canned olives. No matter how far the new Joy has altered its initial purpose, it remains one of the most complete, all-purpose cookbooks available. Since a majority of the old recipes are gone, however, both past and current editions belong on the shelf.
-?Wendy Miller, Lexington P.L., Ky.
Copyright 1997 Reed Business Information, Inc.
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Product Details

  • Hardcover: 1152 pages
  • Publisher: Scribner; Revised edition (November 5, 1997)
  • Language: English
  • ISBN-10: 0684818701
  • ISBN-13: 978-0684818702
  • Product Dimensions: 6.6 x 2.3 x 9.2 inches
  • Shipping Weight: 3.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (1,849 customer reviews)
  • Amazon Best Sellers Rank: #117,353 in Books (See Top 100 in Books)

Important Information

Ingredients
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Directions
Example Directions

Customer Reviews

Top Customer Reviews

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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Format: Plastic Comb
The Joy of Cooking is by now a classic, a Bible of cooking. An encyclopedic tome of procedures, material and recipes. I shall not attempt to cover its many virtues here, but instead I would like to focus on two reasons why you MUST get this book:
LEARNING TO COOK The Joy of Cooking is more than just a recipe book. It's a textbook. As a student, living on my own and having to take my first steps in the kitchen, this book was a life saver -- it taught me how to cook. Other cookbooks are mere collections of recipes: If you follow them carefully, you have a good chance at ending up with something close to what the author intended. But most cookbooks don't teach you anything about preparing food -- they're just recipes -- so you never really understand, for example, how different doughs are made and how they're used for different breads and pastries, or what kinds of fish should be broiled, fried or cooked, etc. The Joy of Cooking teaches you all that, and much more. If you take the time to actually read the descriptions at the start of each chapter, as opposed to just searching for and following a recipe, you will understand how to cook. The importance of this is immense: If you actually understand what your doing, as opposed to simply following directions, you can improvise, invent new recipes, correct any problems/mistakes/errors, etc. You will begin to think like a Chef. I own many cookbooks, but the Joy of Cooking is one of the very few that actually attempts (and does such a wonderful job) teaching you how to cook. You shouldn't miss up on this opportunity. It's very clear, very well-written, and is ideal for those that are taking their first steps in the kitchen.
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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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