The Joy of Cooking

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Overview

After the publication of her best-selling book To Begin Again, Naomi Levy received a flood of feedback from readers telling her how much the prayers in it had helped and moved them. Many urged her to publish a collection of her prayers--and now she has.

In a time when we all need inspiration, comfort, and connection, Talking to God will help us reclaim prayer as an integral part of our lives, making it as natural and uninhibited as talking to ...
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Overview

After the publication of her best-selling book To Begin Again, Naomi Levy received a flood of feedback from readers telling her how much the prayers in it had helped and moved them. Many urged her to publish a collection of her prayers--and now she has.

In a time when we all need inspiration, comfort, and connection, Talking to God will help us reclaim prayer as an integral part of our lives, making it as natural and uninhibited as talking to our loved ones. Prayer is essential to the lives of millions, but many of us are searching for ways to supplement traditional prayers with ones that are less formal and more intimate.

Written in a simple and direct style, the prayers in this book--and the wonderful stories that accompany them--are for people of all faiths, and for all occasions large and small. Naomi Levy's personal prayers address the anxieties and roadblocks we all face in contemporary life. There are prayers for facing a new day, realizing one's potential at work, celebrating an anniversary or birthday, and going to sleep at night. And there are prayers for the more profound occurrences in life--love and marriage, pregnancy and childbirth, illness, loss, and death.

Rabbi Levy's words, imbued with grace and empathy, touch on the entire range of human experience. Many of us will recognize ourselves in her prayers and stories and will be comforted by them, as well as challenged and uplifted. Perhaps most important, they are stepping-stones for us to go on and create our own prayers, to find meaning in our own lives, and to begin or renew our own relationships with God.

The newly revised and expanded edition of this American household classic includes more ethnic recipes while stressing healthier, lower-fat cooking.

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Editorial Reviews

From Barnes & Noble
America's most popular kitchen bible has been revised for the first time in more than 20 years. Much is still familiar -- the recipe structure, with ingredients listed as they are called for, has been left intact, for instance -- but there's plenty that's new. Concerns about healthy eating are reflected throughout the new Joy, but old-fashioned, fat-laden dishes aren't gone entirely -- there are still plenty of appealing recipes for pies, tarts, puddings, eggs, and meats that set cholesterol scales tipping. As in previous revisions, changing tastes in food and the widening influence of ethnic cuisines have caused the most major changes in Joy. This is the ideal book for beginners, and a great reference for experienced cooks to have on hand as well.
Library Journal
Following the latest edition by nearly a decade, this new take on a classic drops some of the trendy stuff introduced earlier and returns to good, old-fashioned cooking like casseroles and canning. Copyright 2006 Reed Business Information.
From the Publisher
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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Product Details

  • ISBN-13: 9780452261891
  • Publisher: Penguin Group (USA)
  • Publication date: 11/1/1973
  • Pages: 1
  • Product dimensions: 7.00 (w) x 5.00 (h) x 1.00 (d)

Meet the Author

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

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Read an Excerpt

This recipe can be found in Joy Of Cooking's Stuffing chapter.

BASIC BREAD STUFFING
8 to 10 cups

This and the bread stuffing recipes that follow yield enough to stuff a 14- to 17-pound turkey. Many of the variations yield enough for an additional small casserole of stuffing. To stuff an oven roaster or 6 to 8 rock Cornish hens, halve the recipes. For a larger turkey, increase all the ingredients by half. The optional egg makes the stuffing firm. If you prefer the bread to be moist, skip the toasting step.

Position a rack in the center of the oven. Preheat the oven to 400°F.

Toast until golden brown:

1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2-inch cubes, or 10 cups lightly packed bread cubes

Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides:

4 to 8 tablespoons (1/2 to 1 stick) unsalted butter

Add and cook, stirring, until tender, about 5 minutes:

2 cups chopped onions 1 cup finely chopped celery

Remove from the heat and stir in:

1/4 to 1/2 cup minced fresh parsley
1 teaspoon dried sage, or 1 tablespoon minced fresh
1 teaspoon dried thyme, or 1 tablespoon minced fresh
I teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
1/8 teaspoon ground cloves
Stir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in, a little at a time, until the stuffing is lightly moist but not packed together:
1/3 to 1 cup chicken stock 1 to 2 large eggs, well beaten (optional)

Adjust the seasonings. To use as a stuffing, reheat just before spooning it into the bird(s). Or moisten with additional:

Stock and/or egg
and turn into a large, shallow buttered baking dish. Bake in a 350°F oven until the top has formed a crust and the stuffing is heated through, 25 to 40 minutes.

This information can be found in the Joy Of Cooking's Poultry chapter.

RULES FOR STUFFING BIRDS

1. Always stuff the bird just before roasting2. Have the stuffing hot and pack it loosely in the body and neck cavities. The stuffing must reach a temperature of 160°F during roasting to ensure that any possible pathogens are killed. If it is cold and packed tightly into the bird, it will not heat to this point until long after the bird is cooked through.

3. You must close the cavities in order to keep the stuffing in place. The quickest and most efficient way to do this is by sewingthe cavities shut with a trussing needle and twine. If you do not own a trussing needle, secure the body cavity with small skewers and lacing (kits for this purpose are sold at kitchen shops) and close the neck cavity with toothpicks.

4. When the bird has cooked through, take the temperature of the stuffing by plunging the stem of the thermometer deep into the body cavity. If the stuffing has not yet reached 160°F, simply take the bird out of the oven, scoop the stuffing into a buttered casserole, and bake it in the hot oven while the bird stands before carving.

5. Finally, always take all the stuffing out of the cooked bird as soon as you begin to carve. Stuffing left inside a large turkey may remain warm for several hours, even if the bird is refrigerated, providing a perfect environment for bacterial growth.

Copyright © 1997 by Simon & Schuster Inc., The Joy of CookingTrust and the MRB Revocable Trust

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Table of Contents

Diet, Lifestyle & Health ..... 1
Entertaining ..... 8
Menus ..... 17
Coffee, Tea & Hot Chocolate ..... 24
Stocks & Sauces ..... 35
Condiments, Marinades & Dry Rubs ..... 60
Soups ..... 91
Eggs ..... 121
Hors D'oeuvre ..... 143
Little Dishes ..... 158
Sandwiches, Burritos & Pizzas ..... 181
Salads ..... 200
Salad Dressings ..... 234
Grains ..... 243
Beans & Tofu ..... 270
Pasta, Dumplings & Noodles ..... 295
Vegetables ..... 332
Fruits ..... 439
Stuffing ..... 481
Shellfish ..... 488
Fish ..... 527
Poultry ..... 567
Game ..... 625
Meat ..... 637
Yeast Breads ..... 735
Quick Breads ..... 771
Pancakes, Waffles, French Toast & Doughnuts ..... 793
Cookies ..... 812
Candy ..... 845
Pies & Tarts ..... 856
American Fruit Desserts ..... 894
Puff Pastry, Strudel & Danish Pastries ..... 906
Cakes, Tortes & Cupcakes ..... 923
Frostings, Fillings & Glazes ..... 987
Custards, Puddings, Mousses & Dessert Souffles ..... 1013
Dessert Sauces ..... 1040
Cooking Methods ..... 1050
Know Your Ingredients ..... 1058
Index ..... 1088
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First Chapter

One
Daily Prayer

Daily prayer is the hardest form of prayer. It's natural to turn to God when things go wrong-when you are in pain or when you are frightened or depressed. It's easy to turn to God in times of joy-at a birth or a wedding, or on a holiday. But making the commitment to open your heart up to God every single day is quite a challenge. There are days when we feel moved, and there are days when we feel nothing. All too often, daily prayer seems like a tedious burden. We want our experiences of prayer to be inspirational, exceptional, but daily prayer is rooted in the unspectacular routine of our lives. Most of us see nothing awe inspiring about getting out of bed in the morning, or grabbing a bite to eat, or nodding off to sleep at night. But we couldn't be more mistaken.

Sometimes it takes an illness to remind us how wondrous it is wake up healthy, to be able to get out of bed and eat and work. Suddenly, the mundane routines we had taken for granted seem precious. We find ourselves giving thanks for small miracles that we never even noticed before. The first meal after surgery. The first step on our own. The first breath of fresh air. The first night at home in our own bed. Of course, we shouldn't have to suffer an illness in order to be grateful for all the ways God blesses us. Daily prayer is a far more pleasant way to achieve the same goal. Taking the time to pray heightens our awareness of God's presence in our lives. It reminds us that God is constantly calling out to us.

One of my favorite quotes from the Jewish mystical teachings is this: "Every blade of grass has an angel that hovers over it and whispers, 'Grow, grow.'" God is here. God is watching over us and hoping for us. God is waiting for us to notice the beauty in every breath we take, the potential in every encounter, the extraordinary possibilities of every ordinary day.

Once, a young man whose wife died in a car accident came to speak to me. He had a strong and burly build, but his eyes were soft and sad. He told me that he couldn't pray now, when he needed God most, because he felt like a hypocrite. He had never prayed before, and he didn't think he had the right to start a relationship with God when he had no history with God. I said to him, "God is already in a relationship with you. You don't need to introduce yourself. God already knows you and already loves you. God suffers with you and is longing to hear your voice."

We are in a relationship with God every day whether we notice it or not. God is waiting for our response.


Morning

When we wake up in the morning, we remember to prepare our bodies for the day ahead of us. We wash, we dress, we eat. Would you ever think of leaving the house without brushing your teeth? And yet we rarely take the time to prepare our souls for the day ahead of us. It doesn't need to take very long. Just a minute or two each morning. But a simple morning prayer can literally transform the way we think, feel, behave, and work. A morning prayer helps to remind us how blessed we are-even on those days when you sleep through the alarm, when the coffee spills on your lap, when the toast burns, when the kids are whining, when nothing seems to be going right. Even brief prayer can give us the courage to confront a difficult day, and it can give us the insight to recognize a miraculous one.

Before you race out the door take a moment. Take a deep breath in, let a deep breath out, and talk to God. Tell God your hopes for the new day and your worries too. And don't forget to notice something to be thankful for this day.

A Morning Prayer

There are so many things I take for granted. May I not ignore them today.

Just for today, help me, God, to remember that my life is a gift, that my health is a blessing, that this new day is filled with awesome potential, that I have the capacity to bring something wholly new and unique and good into this world.

Just for today, help me, God, to remember to be kind and patient to the people who love me, and to those who work with me too. Teach me to see all the beauty that I so often ignore, and to listen to the silent longing of my own soul.

Just for today, help me, God, to remember You.

Let this be a good day, God, full of joy and love. Amen.


A Prayer for the Body

Thank You, God, for the body You have given me. Most of the time I take my health for granted. I forget how fortunate I am to live without pain or disability, how blessed I am to be able to see and hear and walk and eat. I forget that this body of mine, with all its imperfections, is a gift from You.

When I am critical of my appearance, remind me, God, that I am created in Your holy image. If I become jealous of someone else's appearance, teach me to treasure my unique form.

Help me, God, to care for my body. Teach me to refrain from any action that will bring harm to me. If I fall prey to a self-destructive habit, fill me with the strength to conquer my cravings.

Lead me to use my body wisely, God. Guide my every limb, God, to perform acts of compassion and kindness.

I thank You, God, for creating me as I am. Amen.


Food on Our Table

Last winter I went to see an exhibit of Norman Rockwell paintings that has been traveling around the country. One painting made a lasting impression on me. The setting is a bustling diner at lunchtime. The scene is so vivid that you can almost hear the chatter and smell the scents of eggs, burgers, and coffee wafting through the air. On one side of a crowded table a Mennonite mother sits beside her young son. Their heads are bowed in silent prayer. This private moment of devotion creates calm in the midst of the clamor. All eyes in the room are fixed on them. The expression on the bystanders' faces is a combination of curiosity and awe. It moved me.

We have the capacity to change the pace and tone of our lives in an instant. We can gobble down our food without even paying attention to what we are eating, or we can take a moment and stop.

Before you eat, take the time to breathe deeply. Look at the food in front of you. Appreciate it. Remember to thank the person who took the time to prepare this food for you. And thank God for the blessed meal before you.

Thanks to the cook

When my husband was courting me, he used to walk me home from synagogue on Saturdays. One day I invited him in. We sat talking for hours sipping tea, and it never occurred to me to offer him something to eat-I didn't know how to cook. At one point I got up to use the bathroom, and he used the occasion to hunt through my cupboards. He was starving. But all he found was a bag of stale potato chips and two cans of tuna. When I returned from the bathroom, I found him looking around my barren kitchen. He picked up a tuna can and asked, "Do you eat it out of the can like a cat?" "Well, yes," I admitted. That night Rob brought me to his apartment and cooked me a magnificent meal. The rest is history. Although every now and then for nostalgia's sake, he opens up a can of tuna and calls, "Here, kitty, kitty."

A Blessing over Food

Thank You, God, for the food on my table and for the cook who, like You, knows the secrets of creation. Thank You for plants, animals, and water, and for my own life, which You nourish and sustain each day. Please, God, answer the prayers of all those who turn to You in need. May all who are hungry be blessed with food. May I never be indifferent to the cries of those in need of my assistance. May I never take my good fortune for granted. Thank You, God, Creator of all. Amen.


Difficult Days

It was a Monday morning. I knew in advance it was going to be a painful day. A member of my congregation was dying. I had been up all night with my one-month-old daughter, Noa, who was doing her best to turn colic into an art form. My two-year-old son, Adi, was busy taking fistfuls of mud from the ficus tree in our living room and dumping them onto the floor. This was our second day in our new home. I had a sinus infection and an ear infection. A friend of mine volunteered to watch my children so that I could visit Marty.

I drove to the hospital, made my way to Marty's room, and saw him lying there ashen and unconscious. His nurse took me aside and told me that he probably would not make it through the night. I thanked her for her honesty. Marty was only fifty. Six months before I had taken a walk with him on the boardwalk that runs along Venice Beach. I had trouble keeping up with his pace. He exercised daily, ate well, had a perpetual suntan, and was forever making fun of my pale, or, as he put it, green, complexion. "You need to get your face out of the Talmud and into the sun, Rabbi." I stood beside Marty and recited the final confessional. Then I blessed him and bade him farewell.

I took the elevator to the lobby, headed back to the parking garage, got into my car, and started driving in a total daze. My mind was on Marty, not the road. I accidentally drove my car onto a cement island that separated the lanes in the parking lot. Embarrassed and shaken, I tried to drive off the island, but my car wouldn't budge. People behind me were honking and shouting. Finally, two men got out of their cars and pushed my car off the island as I steered.

Before returning home I decided to drive back to our old apartment to check if we had left anything behind in the haste of packing. When I got there, I saw that the door was ajar. The painters were there repainting the whole place. I told them that I was the old tenant; they nodded at me. I suddenly realized that I had returned to say goodbye. I bid farewell to my son's lavender bedroom that we had painted ourselves, and to the little yard where we had kept three chickens. I stepped back inside to take a final look out the living room window, which had a spectacular view of the ocean, and I noticed something on the floor.

The painters had spread drop cloths all over the place, so at first I thought that I must be mistaken. But when I got closer I recognized it. One of the painters was standing on my tallis, my prayer shawl. It was the prayer shawl my dean had presented to me and draped over my shoulders on the day I became a rabbi. I asked the painter to step off the cloth, then I picked it up and walked out the door. It was spattered with paint. I sat down on the front step, draped my tallis across my lap, and, in honor of Marty, I turned my face to the sun. The warm light felt good against my wet cheeks.

A Prayer for Bad Days

Be with me, God. I feel so lost. I can't seem to escape the dark cloud that is hanging over me today. Help me, God. Give me strength to combat despair and fear. Show me how to put my pain into perspective. Teach me to have faith in the new day that is coming.

Thank You, God, for today's blessings, for tomorrow's hope, and for Your abiding love. Amen.


A Prayer for Those Days When Life Spins Out of Control

When I panic, God, teach me patience.

When I fear, teach me faith.

When I doubt myself, teach me confidence.

When I despair, teach me hope.

When I lose perspective, show me the way-

back to love, back to life, back to You. Amen.


Seeking the Ability to Pray

Having the desire to pray doesn't necessarily lead to prayer. There are numerous obstacles that prevent us from speaking to God. Distractions from outside combine with resistance from inside, and it is no wonder that prayer rarely comes easily. What helps? Make time for daily reflection. Don't feel inhibited by your lack of eloquence. If no great thought enters your heart, just remember to give thanks for something each day. Don't allow guilt or shame to cause you to hide from God. Search for sources of inspiration-the beauty of nature, the love of your family, your health, your hopes for this world. If no words rise up from you, say a prayer for the ability to pray.

A Prayer for the Ability to Pray

Dear God, as I pray, day after unpredictable day,

May the voice of my soul spring forth from my lips.

May I turn to You, God, in tears, in laughter, and in song.

And may my prayers be answered. Amen.


A Prayer for Daily Insight

Open my eyes, God. Help me to perceive what I have ignored, to uncover what I have forsaken, to find what I have been searching for. Remind me that I don't have to journey far to discover something new, for miracles surround me, blessings and holiness abound. And You are near. Amen.


Mentors in Unlikely Places

A couple of years ago when we were doing some construction on our home, my husband and I and our two children moved in with his parents. My mother-in-law had just bought a beautiful downy white couch. As you can imagine, they weren't eager for my children to jump on this highly stainable piece of new furniture, and I did my best to keep the kids out of the living room.

The inevitable occurred when my in-laws were gone for the weekend. My son, in search of a napkin, found the nice white couch and proceeded to wipe his hands full of peanut butter and jelly on it. The minute I saw the golden streak across the sofa cushion I started to panic. I called friend after friend asking for advice on how to remove the stain. Soda water was the most common response. Some recommended Shout. Luckily it was a slipcover, and my friend Jane recommended a very reputable dry cleaner. Needless to say, the next morning I arrived at the dry cleaner's at six and waited for him to open the store. He welcomed me in, and I proceeded to tell him the tale of the brand-new white couch with the peanut butter smeared on it and how my in-laws were returning the following day and how I needed his help. The man held the slipcover in his hands, examined it, and said, "It's my experience that the best way to handle a situation like this is honesty. After all, what if I clean the cover and it comes out a different shade of white from the rest of the couch? That would make things much worse. I think you should calmly sit down with your mother-in-law and just explain what happened." When he handed me back the slipcover, I looked at him and said, "You're not a dry cleaner, you're a rabbi!"

 

 

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Interviews & Essays

On November 24, 1997, Ethan Becker joined barnesandnoble.com on AOL to discuss the revised, all-purpose Joy of Cooking. Along with a team of internationally praised chefs, Becker updated this American classic for the '90s, adding timesaving tips and diverse new recipes.



VogelBN: Hello, and welcome, Mr. Becker! We are pleased to have you tonight!

Irma S Rombauer: Good evening! Great to be here!


VogelBN: The audience is brimming with questions, so if you're ready, we'll dive right into them.

Irma S Rombauer: Sounds good!


Question: Most kids aren't allowed to hold a knife until they're 13, but I bet you were integrated into the kitchen pretty quickly. What is your first kitchen memory?

Irma S Rombauer: When mother was baking cookies and I got to lick the spoon.


Question: What motivated you to remove the "Canning and Preserves" chapter from Joy?

Irma S Rombauer: Space. We either had to enlarge it or drop it, and we felt the pasta and vegetable chapters were more necessary.


Question: A friend recently gave me an automatic bread maker as a shower gift. What does it do, and is the bread still as good?

Irma S Rombauer: The automatic bread maker is not as good as breads made by hand, but waking up to the smell of fresh bread is worth the price of admission. We use it for fresh cinnamon raisin toast — mmmmmmm!


Question: I am intrigued by the design of the recipes in Joy of Cooking. Who decided to list the ingredients throughout the recipe as opposed to all at the beginning? And why?

Irma S Rombauer: This format was invented by my grandmother as a space saver, and I think it is the most logical and easiest-to-use method.


Question: At the end of the introduction, I noticed a section crediting "Testers." That must be the best job in the world! How can I become a tester for the next edition?

Irma S Rombauer: It is harder work than you might think. But just to let you know,testers are chosen through friends who vouch for their taste buds. And actually, in this day and time, with the food world so expanded, there are many professionals who do just that for a living.


Question: Please help me make a good chicken-fried steak! Every time I try, the coating either falls off or gets greasy and oil-saturated. How hot should the oil be, what type, and what should the breading be made of, and how long should it fry? Thanks!

Irma S Rombauer: The oil should be very hot. The breading should be made using the batter you'll find in the new Joy for Chicken Fried Steak, page 663. Fry two to three minutes each side. Turn only once.


Question: I use your pecan pie recipe every Thanksgiving, but I had to adjust it a little because the crust kept burning. What can I do to prevent this?

Irma S Rombauer: Try checking the temperature of oven. You can find a hanging thermometer at most housewares departments. Inaccurate oven temperatures are a chronic problem.


Question: I love the new chapter "Little Dishes." I recently made samosas for a cocktail party; they were very successful. What inspired you to devote a chapter to meze, tapas, and the like?

Irma S Rombauer: They can be a creative core for a fun meal or party!


Question: I'm 86 and I've had a copy of Joy since I was married. I'm worried that the new version won't have my favorite recipes, like Beef Wellington or Tuna, Noodle and Mushroom Soup Casserole. What should I expect?

Irma S Rombauer: Beef Wellington is still there, but you will find most canned soups removed from recipes. But that doesn't mean you can't use them if you prefer.


Question: With one of the biggest culinary holidays approaching, I would like to know what Thanksgiving was like for the Rombauer-Becker family. Thanks!

Irma S Rombauer: That's a big question! It could take all night, but by and large, it was very similar most years to Thanksgiving dinners in homes across the country. The big difference was probably in dessert, as we generally had hazelnut torte instead of pumpkin pie.


Question: I tried making the cheese sauce for your cheese french toast and the top of the sauce was oily and runny, and the bottom was thick and not too appetizing. How can I improve?

Irma S Rombauer: What kind of cheese did you use? It sounds to me as if you're using too much heat when making the sauce. Try reducing the heat when cooking the sauce and increase the heat when you cook the toast.


Question: Is the main idea of the new edition to bring the cookbook up-to-date nutritionally or to take advantage of the many new ingredients now available year-round?

Irma S Rombauer: Definitely both. The new JOY was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America's new lovefor big flavors. Yay!


Question: I have a question about sifting flour. I follow the Joy pancake recipe every Sunday morning. When I sift the flour and remeasure, I always end up putting back a significant amount of "overflow." Has the presift idea been eliminated?

Irma S Rombauer: Yes, we have eliminated the need to sift in the basic pancake recipe.


Question: Your cousins Brian and Charlotte Furness of Washington, D.C., wish you success with the new Joy and would appreciate more on how your mother and grandmother inspired you to continue the Rombauer-Becker tradition.

Irma S Rombauer: Hi, Brian and Charlotte! Carrying on the tradition seemed like the logical thing to do. Besides...who else?


Question: Is it okay to freeze the mince pie your recipe and cook it a few days later?

Irma S Rombauer: I would recommend refrigerating rather than freezing — but only or a few days.


Question: Do you hope your son will help out with the next edition?

Irma S Rombauer: A parent always has hopes, but he is young and still has many other things to do first.


Question: You worked with numerous internationally renowned chefs on the new edition. Your friend Stephen Schmidt contributed to five sections. He must be a very good friend. Could you comment on his involvement?

Irma S Rombauer: Stephen was invaluable. He has earned the nickname "Fix-it" for a very good reason. His experiences as a cooking instructor in classes all over America keep him very in-touch with what is being cooked, as well as what people want to cook.


Question: What is the biggest difference between the new Joy and old Joy?

Irma S Rombauer: You'll find the major emphasis is on freshness and flavor. The new veggie chapter is over 100 pages long; there is a chapter for pasta, a chapter on beans and grains.... The biggest difference is that it is written for today rather than 20 years ago.


VogelBN: Thank you so much for joining us tonight, Mr. Becker.

Irma S Rombauer: It has been a pleasure. And to all who joined us, I wish you Happy Thanksgiving and lots of joyful cooking!


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Recipe

This recipe can be found in Joy Of Cooking's Stuffing chapter.

BASIC BREAD STUFFING
8 to 10 cups

This and the bread stuffing recipes that follow yield enough to stuff a 14- to 17-pound turkey. Many of the variations yield enough for an additional small casserole of stuffing. To stuff an oven roaster or 6 to 8 rock Cornish hens, halve the recipes. For a larger turkey, increase all the ingredients by half. The optional egg makes the stuffing firm. If you prefer the bread to be moist, skip the toasting step.

Position a rack in the center of the oven. Preheat the oven to 400°F.

Toast until golden brown:

1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2-inch cubes, or 10 cups lightly packed bread cubes

Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides:

4 to 8 tablespoons (1/2 to 1 stick) unsalted butter

Add and cook, stirring, until tender, about 5 minutes:

2 cups chopped onions 1 cup finely chopped celery

Remove from the heat and stir in:

1/4 to 1/2 cup minced fresh parsley
1 teaspoon dried sage, or 1 tablespoon minced fresh
1 teaspoon dried thyme, or 1 tablespoon minced fresh
I teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
1/8 teaspoon ground cloves
Stir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in, a little at a time, until the stuffing is lightly moist but not packed together:
1/3 to 1 cup chicken stock 1 to 2 large eggs, well beaten (optional)

Adjust the seasonings. To use as a stuffing, reheat just before spooning it into the bird(s). Or moisten with additional:

Stock and/or egg
and turn into a large, shallow buttered baking dish. Bake in a 350°F oven until the top has formed a crust and the stuffing is heated through, 25 to 40 minutes.

This information can be found in the Joy Of Cooking's Poultry chapter.

RULES FOR STUFFING BIRDS

1. Always stuff the bird just before roasting‹never ahead of time, which would give any harmful bacteria that might be present in the cavity ample time to breed.

2. Have the stuffing hot and pack it loosely in the body and neck cavities. The stuffing must reach a temperature of 160°F during roasting to ensure that any possible pathogens are killed. If it is cold and packed tightly into the bird, it will not heat to this point until long after the bird is cooked through.

3. You must close the cavities in order to keep the stuffing in place. The quickest and most efficient way to do this is by sewingthe cavities shut with a trussing needle and twine. If you do not own a trussing needle, secure the body cavity with small skewers and lacing (kits for this purpose are sold at kitchen shops) and close the neck cavity with toothpicks.

4. When the bird has cooked through, take the temperature of the stuffing by plunging the stem of the thermometer deep into the body cavity. If the stuffing has not yet reached 160°F, simply take the bird out of the oven, scoop the stuffing into a buttered casserole, and bake it in the hot oven while the bird stands before carving.

5. Finally, always take all the stuffing out of the cooked bird as soon as you begin to carve. Stuffing left inside a large turkey may remain warm for several hours, even if the bird is refrigerated, providing a perfect environment for bacterial growth.

Copyright © 1997 by Simon & Schuster Inc., The Joy of CookingTrust and the MRB Revocable Trust

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Customer Reviews

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See All Sort by: Showing 1 – 20 of 32 Customer Reviews
  • Posted November 20, 2008

    more from this reviewer

    A must for every kitchen.

    There is a new version of TJoC which I do not like as much as this original one. I have used this book for longer than my 26 years of marriage, and intend to make sure that each of my children have a copy when they establish their own households. The book not only gives well written recipes in many varieties for thousands of recipes - both those one would use in every day cooking, for holiday or festive occasions, large- and small-scale entertaining - but also contains a great deal of information about: preparing and preserving foods (including how to smoke meats); preparing and cooking wild game and organ meats which are not generally found in American supermarkets; clearly explained rules about table-setting and food display; and many more subjects that would take too much time for me to detail. My children and I use it for recipes which range from those for simple pancake or biscuits to more complex gingerbread houses, trifles, etc. Every time I want to make a perfectly pink roast or a turkey dinner, I open TJoC as soon as I bring home the meat so that even my time planning and defrosting will work out perfectly. WARNING: MAKE SURE TO BUY THE HARD COVER VERSION AND EXPECT TO HAVE TO REPLACE IT EVERY 10-15 YEARS FROM HEAVY USAGE!!!

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted June 26, 2002

    Failure by Revision

    I have always relied on my Joy of Cooking for the fundamentals. This new edition is sorely lacking the basics, now it has become just another mediocre cook book. The old version had all the basics and was easy to read, the print in this new one is very difficult to follow. My suggestion is scour the used book stores for an older version. My newer version, well, it went back to the store it came from. This is definitely on the 'not Recomended' list until they get back to the basics.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 14, 1999

    A multipurpose cookbook

    One of the best cookbooks I have ever used for its ability to reference how to do the simplest things that even many experienced cooks do not know how to do -- how many minutes to broil, bake or steam. Good for vegetarians and meat-eaters alike.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 10, 2013

    If you're even thinking about turning on your stove you should own this.

    I've collected the last three editions of the Joy of Cooking and look in one of them at least every other week. I just purchased a copy of the latest edition as a wedding present for a young bride who likes to cook but has done very little of it. I recommend to everyone who "thinks" they might like to start cooking, or start cooking more, that they read "Joy" like a novel. Cooking from it will make a serious improvement in the quality of life. If nothing else, it is an invaluable reference. Frequently I need to know "how long and at what temperature must I roast/simmer/fry" a certain meat/fish/vegetable. It has truly been a joy in my life for nearly 50 years.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 1, 2013

    It's a shame they went and ruined the 1975 (seventh) edition! I

    It's a shame they went and ruined the 1975 (seventh) edition! I wish it was still in print, I'd like some to give to young relatives. The new edition is just another cookbook.

    Was this review helpful? Yes  No   Report this review
  • Posted November 9, 2011

    Highly Recommended - the best of the best basics

    This has been my go to cook book for basics for almost 50 years (the 1975 edition). I own more than 300 cookbooks and love them all, but this is the the most used in the collection. This purchase was for a gift for my daughter recently called me for a specific recipe from it and I was surprised that she did not have a copy; she, too, loves cookbooks and has many. I was embarrassed that I had not given her one so here comes Christmas.

    Was this review helpful? Yes  No   Report this review
  • Posted April 24, 2010

    The Joy of Cooking

    I received my cookbook the Joy of Cooking in 1980 from my best friend as a shower gift. I have used this book constantly over the years as a bible of cooking. While there are no fancy pictures like the cookbooks of today it does give detailed information how to on everything basic/mediocre and more advanced cooks need. My daughter is getting married this June and when my mom asked me what do I get her I immediately said The Joy of Cooking cookbook (the 1975 addition). You may have other cookbooks on your shelf but this is a "must" have.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 6, 2010

    Fabulous cookbook - I can't live without it!

    I'm 51 years old and have never lived without this cookbook. My mother was very attached to hers and as soon as I left home I obtained my own copy. I'm not so dependent on the recipes as I am on the information it supplies on the "whys" and "hows" for cooking. It's also invaluable for its info on substitutions. I don't consider it the best cookbook for a casual cook, but I've never found one better for a serious cook/baker. Using info in this book I've created desserts so consistently good that I've had restaurant owners beg me to provides desserts for them! I recently loaned out my old copy and it never came back - that's the only reason I'm buying one now.

    Was this review helpful? Yes  No   Report this review
  • Posted May 25, 2009

    I Also Recommend:

    Choose carefully

    This is the cornerstone of my cookbook collection simply because it has all the great tricks, the basic ingredients, and techniques necessary to make any cook a great cook. When other cookbooks muddle a recipe with complexity, I can always go to Joy to get the inside scoop on what really should have been written. It is also written in a manner that is easily understood even by my friends that are not native english speakers. BEWARE: The 1975 edition is the best. The new edition (8th edition,usually touted as the 2006 edition) is horrid compared to it. The lettering is difficult to read, it introduces bad shortcuts and many of the basics that make good sound cooking have been edited out. They were clearly unduely influenced by those who should be making reservations for dinner. I am hoping they will come to their senses and write an edition that is more in-depth as it pertains to the ingredients and techniques. I have read mine from cover to cover several times so it is a bit tattered and needs to be replaced (as is the norm every 10 years or so).

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 20, 2007

    Joy of Cooking clarified

    The Joy was originally written in the 50s for the newly married home maker that didn't know how to boil an egg. It was meant to teach everything - from boiling eggs to preparing the most complicated of dishes. It's an excellent RESOURCE book (excellent for ideas and information), but is terrible for new cooks. I received it as a gift when I was 17 from my 'mother in law'. It scared me right out of the kitchen. Now that I am a good cook (almost 2 decades later) I find it invaluable. Use it like you would an encyclopaedia - to better understand ingredients, and for ideas for creative cooking.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 19, 2006

    Can't beat the 'Best'

    The Joy Of Cooking was my very first cookbook given to me by a dear aunt for Christmas in 1965. It's been my favorite & old faithful throughout the years. I bought my daughter & niece a copy too. It definitely is a 'Must Have' cookbook for the kitchen!!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 14, 2005

    Great for new cooks

    I love this book. I didn't start cooking until 5 years ago when I got married. My husband had it before we were married so he could impress his dates with his knowlede of food and, since he didn't need it anymore, I inherited it when I began doing most of the cooking. It gave me everything I needed to know to make really nice meals. I consider it to be the top of your 'basic' cookbooks and a great springboard for more gourmet dishes. My friends and I do a lot of potlucking, parties and just general sharing of food and I've considered buying them all a copy of this book because they always love everything I make from it. I do have to spend a little time reading through the recipes and chapter headings when I plan my weekly menu, but this takes less time after a while, and I've learned a lot more about food by doing it.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 27, 2005

    The most informatived cookbook I've read

    This is a terrific cookbook and has just about everything you need to know about preparing all kinds of food. My cousin who is a professional chef recommended this cookbook to me and I have loved it. Every person who enjoys cooking (not from a mix or box) will find this book indispensible!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 31, 2004

    Misleading Title

    I couldn't really experience the joy of cooking because there was entirely too much to read in preparation for and between recipes. This cookbook is full of extremely long descriptions of food and why we eat what we eat and takes too long to get to the good recipes (which are few and far between). This is not at all a cookbook for beginners, people who eat everyday food, or people who have trouble reading microscopic print. The only recipe I found remotely useful was the one for pancakes--but am I really going to pre-sift flour on Saturday morning?

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 21, 2003

    Amaze your friends and loved ones with your culinary mastery

    This is an absolutely indispensable volume for the home chef. The book contains more recipes than your mom could cook in an entire lifetime, and with the "About. . ." essays at the beginning of each chapter and throughout the text, it becomes more than just a catalog of recipes. It's a how-to manual for do-it-yourself food lovers.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 11, 2001

    Best Wedding Gift I Got

    This cookbook is my favorite of my collection. I received it as a wedding gift from my aunt. Its nice because instead of a card she wrote a nice note inside the front cover. I have done the same for wedding gifts since. In fact I am here now to do that very thing.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 18, 2000

    WARNING! OLD EDITION!

    The Joy of Cooking is a GREAT cookbook. But this is not the current version! I made the mistake of buying this 'newly revised and expanded edition of this American household classic'. But when it arrived, I found it was the 1975 version, a quarter of a century out of date. Now I've got to return this obsolete copy and track down a copy of the 1997 version.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 19, 2000

    A 'Can't Go Wrong' Cookbook

    This is truly a wonderful cookbook. I immediately go to the Joy of Cooking cookbook whenever I want to prepare something special or just an every day meal. I know what I prepare will always turn out perfect because of the recipes and instructions contained in the book. All of the background information in the book is well worth reading before proceeding with any recipe. I've prepared many of the dishes listed in the book and have never been disappointed in any of them. I've used my bread machine for many of the bread recipes included in the book.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 7, 2000

    The Joy of Compliments!

    My friends and family think I'm a wonderful cook .... it's because I take the time to use the Joy of Cooking Cookbook. There are usually a few extra steps and a few extra ingredients required compared to other recipes in other cookbooks, but that's what makes each recipe extra special. Macaroi and cheese is now Baked Macroni and Salad dressings no longer come in a bottle! There's a new favorite recipe almost every day! Enjoy the Joy of Cooking!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 21, 2000

    Anchor of your cookbook collection

    This book is great because it is a comprehensive reference on how to cook anything. The recipes are easy to follow and delicious (check out barley risotto, yum!) I always refer to it when I want to look up a particular food or ingredient and then I peruse their colleciton of recipes for that ingredient. It is great for novices because it explains cooking techniques as well as recipes. I feel this is a must have book.

    Was this review helpful? Yes  No   Report this review
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