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Joy of Cooking: Joy of Cooking by Marion Rombauer Becker, Irma S. Rombauer.. NEW - Picture 1 of 1

Joy of Cooking : Joy of Cooking by Marion Rombauer Becker, Irma S. Rombauer and Ethan Becker (2006, Hardcover, Anniversary)

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The bestselling 75th Anniversary edition of the Joy of Cooking --the book Julia Child called "a fundamental resource for any American cook"--restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. Look for a new, revised edition of JOY with 600 new recipes coming in November 2019 A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the Joy of Cooking --selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century--has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. Ethan Becker, Marion's son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove." Recently, Ethan's son, John Becker, and John's wife, Megan Scott, joined the JOY team, where they oversee the brand's website (TheJoyKitchen.com) and all social media for JOY. They spearheaded the creation of the bestselling Joy of Cooking app, available for iPhone and iPad. JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales. The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, saut , and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating--as well as a large dose of common sense. This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes. This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in thirty minutes or less. Slow cooker recipes have been added for the first time. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles--those simple, satisfying, make-ahead, no-fuss dishes--abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well. As always, JOY grows with the times: The 75th Anniversary edition of JOY boasts an expanded Vegeta

Product Identifiers

Publisher
Scribner
ISBN-10
0743246268
ISBN-13
9780743246262
eBay Product ID (ePID)
110661945

Product Key Features

Book Title
Joy of Cooking : Joy of Cooking
Author
Marion Rombauer Becker, Irma S. Rombauer, Ethan Becker
Format
Hardcover
Language
English
Topic
Regional & Ethnic / American / General, Methods / General, Courses & Dishes / General
Publication Year
2006
Genre
Cooking
Number of Pages
1152 Pages

Dimensions

Item Length
9.2in
Item Height
2.5in
Item Width
6.6in
Item Weight
60.3 Oz

Additional Product Features

Lc Classification Number
Tx715.R75 2006
Edition Description
Anniversary
Edition Number
75
Reviews
" Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time."-- Tyler Florence, The one cookbook you'll pass on to your children, grandchildren, nieces, nephews--basically everyone (dog-eared pages and all)., "The Joy of Cooking has always been a very important book. When it was first published, it made a great impression on American cooking. It is, and should continue to be a staple in any good culinary collection because Irma's voice is there with you in the kitchen giving guidance and encouragement and friendly tips and reminders. The why's and how's are carefully explained, and that's what makes Joy a fundamental resource for any American cook!"-- Julia Child, June 2004, " Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." -- Tyler Florence, "Joy of Cookingis the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time."-- Tyler Florence, "The Joy of Cookinghas always been a very important book. When it was first published, it made a great impression on American cooking. It is, and should continue to be a staple in any good culinary collection because Irma's voice is there with you in the kitchen giving guidance and encouragement and friendly tips and reminders. The why's and how's are carefully explained, and that's what makesJoya fundamental resource for any American cook!" -- Julia Child, June 2004, "The Joy of Cooking has always been a very important book. When it was first published, it made a great impression on American cooking. It is, and should continue to be a staple in any good culinary collection because Irma's voice is there with you in the kitchen giving guidance and encouragement and friendly tips and reminders. The why's and how's are carefully explained, and that's what makes Joy a fundamental resource for any American cook!" -- Julia Child, June 2004, "Joy of Cookingis the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." -- Tyler Florence, "I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned."-- Paula Deen, "TheJoy of Cookinghas always been a very important book. When it was first published, it made a great impression on American cooking. It is, and should continue to be a staple in any good culinary collection because Irma's voice is there with you in the kitchen giving guidance and encouragement and friendly tips and reminders. The why's and how's are carefully explained, and that's what makesJoya fundamental resource for any American cook!"-- Julia Child, June 2004, "I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." -- Paula Deen
Copyright Date
2006
Target Audience
Trade
Lccn
2006-051231
Dewey Decimal
641.5973
Dewey Edition
22
Illustrated
Yes

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item 1 Joy of Cooking - Hardcover By Rombauer, Irma S. - ACCEPTABLE
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item 2 Joy of Cooking: Joy of Cooking - Irma S Rombauer, 0743246268, hardcover
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item 3 Joy of Cooking : Joy of Cooking by Marion Rombauer Becker, Irma S. Rombauer and
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item 4 Joy of Cooking: Joy of Cooking - Irma S Rombauer, 0743246268, hardcover
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5.0 out of 5 stars based on 97 product ratings

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See all 84 reviews

5 out of 5 stars
by christinezedAug 03, 2008
Review of Joy of Cooking--75th Anniversary Edition
The 75th anniversary sticker says it all: this cookbook has staying power because it contains basic recipes and culinary information that every cook can use. The blurbs include the likes of Julia Child, Craig Claiborne, and James Beard enthusiastically praising it as a kitchen essential.This book was bought as a bridal shower gift (it was on the bride's registry), indicating that modern brides consider it as much a starting point for their cookbook collections, as did those of us who married decades ago. It was also a non-intimidating manual for my son to take to his first apartment. As an experienced cook, I replaced my 1960s era copy that was worn out with a cerlox-bound edition, and I still refer to its substitution lists and "know your ingredients" sections for quick, easy to understand explanations. The recipes cover the basics, from appetizers to soups to sauces to main courses to desserts. Easy to use index. Only drawback is this a no-frills book; there are some line drawings but no photographs of any of the foods to give an idea of what the prepared recipe would look like.Read full review
5 out of 5 stars
by enzian-oneFeb 12, 2010
Amazing Cookbook. Vielen Dank Irma!
Irma Starkloff Rombauer (30 October 1877 - 14 October 1962) was the author of The Joy of Cooking. It is one of the world's most published cookbooks, having been in print continuously since 1936. More than 18 million copies have sold since the Great Depression. Irma Rombauer published her recipes and anecdotes during that time in the hope of lifting America's spirits. Today, nine revisions later, the Joy of Cooking, selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century, has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. Born in 1877, Irma Rombauer’s young life was uniquely charmed. She was a member of the St. Louis Deutschtum, An inner circle of wealthy German-speaking Americans. She spent her teenage years shuttling between her hometown of St. Louis and the elegant port city of Bremen, Germany with her German born parents. Irma's pride in her German heritage also deeply influenced early editions of the book. The first edition includes recipes for dishes such as blitzkuchen and linzer tortes and even a few quotes from Goethe. Irma also exhibited an endearing frankness with her readers. Unlike any other cookbook narrator at the time, Irma admitted to her lack of expertise and joked about not having time to cook. In one section, she wrote, "The German recipe reads, 'stir for one hour,' but of course, no high-gear American has time for that. As simply stated by writer Tim Farrell, “Irma Rombauer knew her audience” I highly recommend this cookbook.Read full review
5 out of 5 stars
by blackholepower6...Jan 13, 2009
The Bible of American Cooking
The Joy of Cooking is a very comprehensive, detailed yet simple cookbook. I came across this book (can't remember which edition) 7 years ago when I started working as a cook for a non-profit group and had little formal training and formal experience. I was able to be come successful using this book by grounding myself with cooking fundamentals and then unleashing the taste of real home made cooking. This book covers all the basics of cooking as well as very advanced concepts including making your own meat or vegetable stock; completely homemade meals, preparing convinience foods; making your own pasta and even growing your own garden (in the index)! I have turned out entrees and soups that have been described "the best" by a good number of people including the book's recepies for beef stew, beef stroganoff, chicken soup and chicken currey. The key here is that the book allows one to take a quick convienent route or go all the way and fully creating the meal themselves including making your own seasoning mixes. The book is large and heavy but is easy to navigate with a well layed out index. I've recommended this book to all of my friends who cook. It's for all levels of cooks, begginers to advanced professionals.Read full review
5 out of 5 stars
by belle_arteDec 09, 2011
This book has become my first resource of all the100 + cookbooks I own.
My friend is a really gourmet cook who routinely uses ingredients I have never purchased and am not even sometimes familiar with. She said this book was her first and most important resource, so even though I already have far more cookbooks than can ever fit in my kitchen even if I removed all the pots and pans, I simply had to order this one, too. I am glad I did. It is well written, has extensive information about the product such as diagrams showing the cuts of meat and then recipes that give appropriate preparation methods and so on. I like the way the index is organized, and will never again purchase a lovely country church regional cookbook because the indexes are unuseable, with computerized entries just as they were turned in, instead of being categorized for usefulness (i.e., 'apple pie' recipes located in various places, such as under the 'S's', for 'Susan's Apple Pie', or under the C's for 'Caramel Apple Pie, etc.) Joy of Cooking index is not like that at all, but is a kind of 'double entry' system, with listings under 'beef' and then also under 'meats' (or poultry, or fish). The 'test' recipes I checked out for German food are almost exactly the way my family made it in Wisconsin--the Pfeffernusse cookie and Sauerbraten recipies look really authentic to me, and based on that, I will assume that all the others are equally well researched. I think this would be the one book to have before any others.Read full review
5 out of 5 stars
by raimerwordDec 16, 2009
Don't cook or bake without it!
I just purchased this book for my new daughter-in-law for Christmas. I have one from 25 years ago and it is falling apart because I use it so much. I was delighted to see updated recipes, though I still hand-penned in family favorites and tried and true modifications that worked in the main body of the new cookbook's text and cross-referenced them in the index pages using magic marker. I love how this new "Joy" is laid out, especially, the updated sections to reflect the modern cooking culture phenomenon and tastes. All in all, I feel this is a wonderful reference for my newest family member who is starting to explore cooking with a passion equalled only to the passion she has for my son!!!!

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Joy of Cooking : Joy of Cooking by Marion Rombauer Becker, Irma S. Rombauer and Ethan Becker (2006, Hardcover, Anniversary)

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Ratings and Reviews

Most relevant reviews

Review of Joy of Cooking--75th Anniversary Edition

Amazing Cookbook. Vielen Dank Irma!

The Bible of American Cooking

This book has become my first resource of all the100 + cookbooks I own.

Don't cook or bake without it!

Best Selling in Books

Save on Books

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