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JOY OF COOKING Hardcover – May 1, 1985
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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.
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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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.
I learned to cook! I learned to cook from this book! The JOY OF COOKING prepared me for the great experience of a life with 7 sons - loving to live, love, share and cook.
Irma was the one who taught me, "You may eat margarine but ALWAYS COOK WITH BUTTER!" Recently I gave the JOY OF COOKING to our very first Granddaughter for her shower gift and then came home and passed on my JOY OF COOKING to one of our sons who is a great cook and is married to the best cook in the world. Yes, the cover was coming off, the pages were spattered, the margins were filled with notes to make French Pancakes for 6 then 12 then 18 - or so - but this book was part of my life.
Thanks Irma for being part of my life.
My husband said "We have to get that book back!" I said "No, I can't ask for it back, we'll just copy the recipe into the new book." So I asked my friend to bring the book over so we could copy the recipe into the new book.
Meanwhile, she had brought the book into work and had a good laugh with her co-workers going through the book, picking out recipes for meals that she would never make, and looking at the old illustrations. She pointed out the best illustration on page 515 on how to skin a squirrel. It's great! It shows disembodied gloved hands and a boot stomping on the tail and pulling the skin off in one fell swoop. We checked the new book and it's gone along with the crepes recipe!
Well that was it. We had to ask for the book back. I gave my friend the new edition, tore out the page that had my inscription to her on, and put the book back in it's place on my kitchen bookshelf. I will never give away my 1975 edition again!