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Joy of Cooking: 2019 Edition Fully Revised and Updated Kindle Edition
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“Cooking shouldn’t just be about making a delicious dish — owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” -Joanna Gaines, author of The Magnolia Table
"Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking. Joy became a foundational part of how I learned to cook.... This is the cookbook I will always cherish and hold dear to my heart. And now I’m excited to pass this wonderful new edition of Joy to my son." -Edouardo Jordan, James Beard Award-winning chef
"Hot stuff: new Joy of Cooking coming out in November." -Associated Press
"John Becker and Megan Scott have done the impossible: They’ve remained true to Joy’s core while updating it to reflect today’s palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America’s go-to cookbook." -Grace Young, author of The Breath of a Wok and Stir-frying to the Sky's Edge
“I’ve always kept Joy of Cooking on my cookbook shelf. My grandmother’s edition was passed to my mother and then down to me and it never failed me…If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking. Not to mention some pretty fabulous recipes…You will find wonderful detail ...in this edition!” -Kyle MacLachlan, award-winning actor and vintner
“Through its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike.” -Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen
“Joy of Cooking isn’t a book, but a rite of passage, part of the living legacy of home cooks in America. ... It’s hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks.” -Stella Parks, author of Bravetart: Iconic American Desserts
"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” -Samin Nosrat, author of Salt Fat Acid Heat
"Joy of Cooking is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in Joy's long history of working to reflect the current home cook." -Food & Wine
"Every kitchen should have running water, a stove, and a copy of Joy." -Saveur
“This new edition of the Joy of Cooking is a masterwork. It’s also an affectionate nod to the spirit of Joy’s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in this respectful and exciting new edition. It will delight you and will become your go-to resource.” - Robin Mather, Chicago Tribune
"This new edition is a virtual necessity in any kitchen...and an astonishing value at its list price.” -Booklist, starred review
“Impressive, timely… Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade—quite an achievement indeed.” -Publisher's Weekly, starred review
"Joy of Cooking has been in print since the Great Depression, but...it’s definitely no longer your grandmother’s cookbook. Consider it a must-have for every budding home cook." -Eater
About the Author
Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is TheJoyKitchen.com.
John Becker, great-grandson of Irma Rombauer, grew up surrounded by the natural splendor of the Pacific Northwest. Spending his childhood between Portland, Oregon and the Becker family home in Cincinnati, John learned to appreciate a range of approaches to cooking. Influenced by his father Ethan’s improvisational style, and his mother’s love of international foods and spices, John has an insatiable curiosity when it comes to food and cooking. After earning an English degree, he helped publish seventeen collections of literary essays before dedicating himself to the family business and updating Joy for a new generation. John currently lives in Portland, Oregon with his wife, Megan.
Megan Scott started worked for the Joy of Cooking in 2010, when she and John Becker met and immediately bonded over a shared love of blue cheese. Megan’s culinary education began in North Carolina, where she learned to cook from a long line of matriarchs. She grew up in a farming family, shucking corn and snapping green beans as far back as she can remember. She has been a cheesemaker’s apprentice, a baker, and an assistant pastry chef, and in addition to her work for Joy she is the culinary director for a marketing agency that specializes in food. Megan lives in Portland, Oregon, with her husband John and their two cats, Loki and Kishu.
- ASIN : B00AK78VTA
- Publisher : Scribner (November 12, 2019)
- Publication date : November 12, 2019
- Language : English
- File size : 46010 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 1199 pages
- Lending : Not Enabled
- Best Sellers Rank: #73,336 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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By andrea on November 29, 2019
Badly needing an update, this ninth edition took almost a decade to produce and the recipes are tested. The sections on "batterie de cuisine" --your equipment and on nutrition and technique are updated and useful for the starting cook. The chapter has good advice based on new science on healthful foods and reading nutrition labels. The diagrams for table settings for formal and informal dinners was retained but updated. And more microwave recipes are included, which was needed as they are now standard in almost all kitchens.
I personally love the chapter on party planning--children's parties, brunches, clubs, afternoon tea. There is some chatty and helpful hints for most occasions, as well as menus, which even if you don't copy outright, you can use as "yeast starter" for ideas of your own.
If you use the Kindle edition, the menus are hyperlinked to the recipes themselves. I normally don't like Kindle cookbooks for reference books, preferring the print copy, but in this case, I can heartily recommend the Kindle edition, especially if you are the kind of person that pulls up recipes on your phone or Kindle or PC.
There's also a section on "cook for a day, eat for a week." This may be the hidden treasure, because a lot of family spend a good deal of money on take-out, carry-out and eating out. Not only is take-out food less healthy and more apt to have too much salt and fat, it can get boring. You can add more nutritious and varied foods by cooking your own--but who wants to cook after a day's work. Even if you share the cooking, it's a burden and everyone is over-scheduled and tired. These recipes will fill your refrigerator with lots of good things you can reheat. And you can make several dishes, say, one vegan or vegetarian for the one person at home who refuses to eat what everyone else is having.
There IS an index to the dishes that are vegan, though I would not recommend this book alone for vegans as it's for omnivores.
Old funny things that required cans of soup are gone, replaced by whole food, Asian, Middle Eastern and Hispanic favorites. like Shakshouka, Migas and overnight steel cut oats. There is also a section on drinks for entertaining.
I was absolutely thrilled with the update of this classic. I tended not to use my old edition very much (I won't open a can of soup in any recipe) so this book is a welcome classic come to new life. Highly recommended.
By T Sam on November 21, 2019
Top reviews from other countries
However, the Kindle edition is ill-thought out and unusable. The book is over 1000 pages long but there is no active contents, no way to find the index and it is actually very difficult to move forward by chunks. I've been reading it on the kindle ipad app - and the only thing to do is to read it page by page, which may take me years.
Please fix this! Or provide pdf index and contents - that would be a big helpl.
As for the book itself, I have had a copy of this (earlier editions) in my kitchen for as long as I can remember and would not be without it. I still use it all the time and not just for the recipes but also for all the other information (conversion tables, pie and cake tin measurements / volume, information on ingredients, cooking techniques, food storage tips and much more). It taught me how to cut a chicken into parts and debone. It's just a wealth of information. I purchased this one as a gift. It's a newer edtion but the format looks largely the same. They note they've added 500 new recipes and updated / retested 4000 of the Joy classics.
Now I have this book I feel my culinary education is complete - I have the book that teaches me how to cook a bear!!!!