The 1997 Joy of Cooking

The 1997 Joy of Cooking

Hardcover(Revised)

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Overview

The 1997 Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever.

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:

-Every chapter has been rethought with an emphasis on freshness, convenience, and health.

-All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.

-The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.

-The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described—the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep—with illustrations of each pepper.

-An all-new “RULES” section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.

New chapters reflect changing American tastes and lifestyles:

-Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.

-New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake—there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.

-Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.

-AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.

Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.

Product Details

ISBN-13: 9780684818702
Publisher: Scribner
Publication date: 11/05/1997
Edition description: Revised
Pages: 1152
Product dimensions: 6.62(w) x 9.25(h) x 2.30(d)

About 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.

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.

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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The 1997 Joy of Cooking 4.8 out of 5 based on 0 ratings. 16 reviews.
AmeliaKay More than 1 year ago
This book replaces my 1964 edition (which is held together with strapping tape and food spills). It acts as a dictionary (ratatouille is eggplant) as well as a comprehensive cookbook. The new edition omits the recipe for possum, but goes into more detail on how to prepare sauces. Most of the recipes are very basic and can be altered as needed for individual taste.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Romanjoe More than 1 year ago
This is a must have for every Kitchen in America. This is a Great reference cook book for everything from making the everyday dinner to entertaining your first or 100th house party. A definite must have reference book for every household.
Guest More than 1 year ago
my roommates bought me the joy of cooking for my 23 birthday. i do not know how i lived before owning this comprehesive and indispensable book. i love to cook, but did not realize how much more my skills can grow by learning the basics of food preparation and staple recipes. i now have notes in the margins, comments, and additional recipes stuck inbetween the pages of my new favorite book.
Guest More than 1 year ago
Bar none, the title says it all. This book has everything but the kitchen sink in it. The oven temperature coversion guide is a must for foreign transplants moving to the United States. The instructions are incredibly detailed.
Guest More than 1 year ago
I don't know why some people are saying that this book is not as good as the old Joy of Cooking. I have both, and I disagree. I think there are a lot more recipes in the new one that you're likely to make, plus it still has the same great quality as the old one: every step is clear, precise and explained in great detail. It might lack the humor of the original, but who cares? It's a cookbook!!
Guest More than 1 year ago
This is a great cookbook that includes some but not all of the basics. I, like a reviewer above, had always wondered where the basic chocolate cake and scalloped potatoes recipe were. Even though another reviewer kind of answers the question I don't totally agree with them. If you are a beginning cook you may not link the instructions about bechamel sauce on 46 to making scalloped potatoes and you also would not know how long to cook them for, what size dish to use, etc. Also you would not think of the Chocolate Sheet Cake as being a basic chocolate cake (really it isn't). I was also suprised that there were no ice-cream recipes. Still, this is one of my favorite cookbooks and I think the recipes I have tried taste wonderful. I would reccommend it but it just leaves out some important recipes that beginning cooks need to know. If you can buy the old edition of Joy, it is much more complete.
Guest More than 1 year ago
I love the history and information that is provided with the recipes which makes very good reading. But, since I am the type of cook that has to go strictly by the recipe, I've found the book has many errors and/or incomplete directions. I would still buy it for my grown children as a source of good information, but not to go by the recipes.
Guest More than 1 year ago
The Joy of Cooking is more than your average cookbook. The Joy of Cooking is a must have cookbook for those that cook on their own. It provides the most basic as well as the more advanced recipes for those who love food that taste great! The recipes are outlined in an easy to follow and step by step method to make cooking a joy! Along with the great recipes, the Joy of Cooking cookbook also has sections that teach the reader about technique, how to cook, prepare, and serve foods. It also incorporates an extensive glossary of cooking words to explain even the most difficult jargon. One example of a great recipe is the recipe for hot cinnamon rolls and icing. This recipe takes about a half hour to prepare and a little over a ten minutes to bake using common ingredients. The rolls come out of the oven hot and fresh and taste great. This book also includes great recipes for foods that can be made for hiking, camping, and other outdoor activities where high-energy snacks like trail mixes are needed. It also gives instructions from cooking over a campfire, broiling, Dutch oven cooking, to frozen foods and deserts. The Joy of Cooking is a great source of reference to have around the kitchen.
Guest More than 1 year ago
I have been in the Foodservice profession for 33 years. The Joy of Cooking is a must for every kitchen, fancy and plain.
Guest More than 1 year ago
This book is great for all kitchens as a guide to make almost anything.
Guest More than 1 year ago
We have used the 'JOY OF COOKING' now for some 45 years and have given it to many a bride to be and helpless bachelors. If you can read, you can follow this kitchen manual with ease and success. Bon appetit.
Guest More than 1 year ago
I love this cookbook! Whenever I am in doubt as to how to do something I turn to this book. This book is the foundation upon which all good cooking rests. When you read this you will know how to do it right.
Guest More than 1 year ago
I must confess I have a lot of cookbooks that have fancy recipes that I rarely ever look at. More often than not I need a cookbook for a reference or how to. This is one of those books. It can tell you how to cook the classic or traditional. Those foo foo books are neat reading but quite often not practical.
Guest More than 1 year ago
I was surprised to read in a previous review that someone was disappointed with this book. Just to help, scalloped potatoes are made with a Bechamel sauce found on page 46. The Chocolate cake is found on page 932. To vary the pan size, just check out the chart on page 925. This is a great edition. Don't buy this one AND the previous one. Buy this one and READ it. I have paid much more for 'professional' cook books with less information.