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Joy of Cooking [1997] (1931)

de Irma von Starkloff Rombauer, Ethan Becker, Marion Rombauer Becker, Marion Rombauer Becker, Maria Guarnaschelli (Editor)

Altres autors: Mira la secció altres autors.

Sèrie: Joy of Cooking (complete, 1997)

MembresRessenyesPopularitatValoració mitjanaMencions
2,719353,759 (4.31)59
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. 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 provides more thorough descriptions of ingredients, from the familiar to the most exotic. An all-new "RULES" section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons. All 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, andvegetables; 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.… (més)

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This cookbook is considered “authoritative” for good reason. It is a comprehensive compendium not only of recipes, but of all sorts of basic kitchen skills. For example, in the chapter “Shellfish,” you learn about shellfish safety, different varieties of shellfish, how to prepare it - from how to peel shrimp to how to kill a lobster to how to clean crabs, and so on. The chapter “Meat” goes through all the basic cuts, and all the various methods for cooking and storing it before getting into the recipes themselves. “Candy” teaches you about melting, tempering, and molding chocolate, all about fondant, and the difference between praline, almond paste, and marzipan. All of this background and instructions are accompanied by drawn illustrations. A large appendix provides a thorough selection of charts on measurements, conversions, substitutions, and nutritional data.

The recipes are good, but "standard fare." There is certainly value in having access to them. But the real value of the book is in the extensive supplemental matter. ( )
  nbmars | Dec 22, 2020 |
This may not be my go-to reference for the kitchen, as I have other ones I appreciate much more, I cannot deny the solid explanations and breadth of this book. I do use it on a frequent basis, usually to cross-reference information in another book. As I said, the information in the book is solid and it has a great coverage of the basic techniques one needs; the place where I find it does not compare to others is certain recipes, particularly when going beyond the basics. Of course, everything I have tried is passable, some even good, I just don't think the recipes are necessarily great and are not the first place I look.

I have and will continue to buy this book as a reference for new cooks, largely because my favourite is not always there and this "classic" is in every bookstore. Every kitchen needs a book like this and you cannot go wrong having this book on your shelf, but there are just references I like better. ( )
  OptimisticCautiously | Sep 16, 2020 |
This may not be my go-to reference for the kitchen, as I have other ones I appreciate much more, I cannot deny the solid explanations and breadth of this book. I do use it on a frequent basis, usually to cross-reference information in another book. As I said, the information in the book is solid and it has a great coverage of the basic techniques one needs; the place where I find it does not compare to others is certain recipes, particularly when going beyond the basics. Of course, everything I have tried is passable, some even good, I just don't think the recipes are necessarily great and are not the first place I look.

I have and will continue to buy this book as a reference for new cooks, largely because my favourite is not always there and this "classic" is in every bookstore. Every kitchen needs a book like this and you cannot go wrong having this book on your shelf, but there are just references I like better. ( )
  OptimisticCautiously | Sep 16, 2020 |
This is the second cookbook I purchased when I moved into my first post-college apartment and I consider it my cooking bible. I know is been criticized because of the many changes that were made from the original version but I've learned so much about cooking and food and the history of certain dishes. I love my stained, dog eared copy. So far, my favorite two recipes have been pesto sauce and yellow cake. Each and every time I use them, I get rave reviews. I recommend this version as well as the new, updated one. ( )
  adin18 | Jun 8, 2017 |
This big, amazing book covers about everything one needs to know. Procedures, instructions, recipes, techniques, guides, food charts. This needs to be in every cooks library. Timeless information ( )
  ErinPaperbackstash | Jun 14, 2016 |
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Nom de l'autorCàrrecTipus d'autorObra?Estat
Rombauer, Irma von Starkloffautor primaritotes les edicionsconfirmat
Becker, Ethanautor principaltotes les edicionsconfirmat
Becker, Marion Rombauerautor principaltotes les edicionsconfirmat
Becker, Marion Rombauerautor principaltotes les edicionsconfirmat
Guarnaschelli, MariaEditorautor principaltotes les edicionsconfirmat
Hofmann, GinnieIl·lustradorautor secundarialgunes edicionsconfirmat
Maestro, Laura HartmanIl·lustradorautor secundarialgunes edicionsconfirmat
Matsumoto, IkkiIl·lustradorautor secundarialgunes edicionsconfirmat

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Joy of Cooking (complete, 1997)
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"That which thy fathers have bequeathed to thee, earn it anew if thou wouldst possess it."
Goethe: Faust
Joy's soul lies in the doing. - William Shakespeare
Joy's soul lies in the doing.
--William Shakespeare
(1997 Edition)
Dedicatòria
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In revising and reorganizing "The Joy of Cooking" we have missed the help of my mother, Irma S. Rombauer. How grateful I am for her buoyant example, for the strong feeling of roots she gave me, for her conviction that, well-grounded, you can make the most of life, no matter what it brings! (Marion Rombauer Becker, 1964 edition)
To Granny Rom, Mom, and Pop--all of whom gave life and soul to JOY;  and to the millions of friends who haven JOY their love.
To Granny Rom, Mom, Pop -- all of whom gave life and soul to Joy; and to the millions of friends who have given Joy their love. (1997 edition)
Primeres paraules
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Foreword:  My Granny Rom (known to the rest of the world as Irma Rombauer) wrote JOY in 1931 with her characteristic verve and zest for life.
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(Clica-hi per mostrar-ho. Compte: pot anticipar-te quin és el desenllaç de l'obra.)
Nota de desambiguació
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This is the 1997 edition of Joy of Cooking, the first major revision since the 1975 edition, and introduced Ethan Becker, Irma Rombauer's grandson as a co-author, along with Marion Rombauer Becker, who is listed as co-author since the 1951 edition. This edition is significantly different than previous editions and should not be combined.
Editor de l'editorial
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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. 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 provides more thorough descriptions of ingredients, from the familiar to the most exotic. An all-new "RULES" section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons. All 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, andvegetables; 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.

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