The Joy of Cooking
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The Joy of Cooking

by

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.

Title:The Joy of Cooking
Edition Language:English
ISBN:0684818701
Format Type:Hardcover
Number of Pages:1152 pages

    The Joy of Cooking Reviews

  • Katies_Faves
    Feb 14, 2016

    The day I found out my grandmother was dying was the day I got this book.She was sick and we were both very hopeful that she would get better. She was lying on the couch in the living room and asked m...

  • Carey
    Mar 04, 2008

    The 1997 edition is infallible. The pre-1997 editions are good if you want to can or pickle your own veg, cook opossum, and make aspic. The fifth edition, ie the 75th Anniversary edition shown in the ...

  • Rob
    Oct 14, 2007

    I would not consider this my "everyday" cookbook but the The Joy of Cooking is a definite must for anyone that takes their cooking seriously, enjoys spending a bit of time in the kitchen, and needs a ...

  • Dianne
    Aug 29, 2007

    In their attempt to modernize the book, the authors omitted many recipes and techniques that are still relevant. Where is Sole Florentine, for heavens sake? And while not many families routinely can o...

  • Barbara
    Jan 23, 2011

    I don't know why it took so long for me to include this very worthy book to my Goodreads Library. This is my second copy. The first, a paperback, became so tattered and worn that my son presented this...

  • February Four
    Dec 26, 2010

    For Christmas, I decided I was going to have Japanese strawberry shortcake (as in a sponge cake filled with strawberries and cream). I needed a basic sponge cake recipe and couldn't find one anywhere,...

  • Jennifer
    Aug 10, 2007

    i love this old 1973 edition rescued from my mom's basement. the writing style is awesome: you can hear them chiding you for your awkward kitchen skills. heavily uses ingredients that are out of fashi...

  • Kim
    Jun 17, 2007

    Goodness gracious, this book could be called "The Kitchen Bible". It has contains information on anything and everything you could ever want to know about preparing food. I don't understand how anyone...

  • Kecia
    Jun 21, 2007

    Started as a project for my church back in the 1930s here in St. Louis, The Joy of Cooking is now an American classic. It is encyclopedic in scope. If you just want to know how to boil an egg...it's i...

  • Val
    Aug 14, 2016

    Been hip to this book and have used it here and there ( I don't really cook all that much), but last night I made a mac and cheese for a large family dinner, and that shit was flame so I decided to sh...