The bestselling Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—now in a revised and updated 75th Anniversary edition, which 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. JOY is a timeless kitchen essential for this generation and the next.
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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.
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The recipes in here are ones that will be shared with family and friends.
Some of the recipes are complicated, but so worth the effort
Good cook book for information, substitutions, and tons of recipes. I use it as a reference book. I am more inspired to use cookbooks with pictures which this does not have.
I’ve worn a copy of the original out and even though the internet provides seemingly endless recipes there is something wonderful about broken spines and stained pages.
best cookbook ever!!
I learned to cook with this book.
One of the basics
This is a great cook book for the inexperienced cook.
Used it constantly for years
My mom gave me a copy about 30 years ago. One of the foundational cook books.
I do not cook but I was able to use this book.
If you want to learn about the ingredients, proper technique, and the physical, chemical, and biological properties of everything from a garden squash to making a perfect foam cake or souffle, this is a veritable bible. Filled with so much information, the recipes are almost an afterthought, but a recipe without proper understanding of the what one is doing or of the nuances of timing, seasoning, and taste would be a like a travel atlas with exotic names for places and beautifully cropped and Photoshopped images that only disappoint when reality sets in.
Recipes
No kitchen should be without The Joy of Cooking cookbook. Easy to read, lots of extra information, and easy to follow recipes make this a kitchen must have. I have 3 different editions, and use 2 of them regularly. I would tune without them!
I have an 20 year old book and I still like to use it.
a must have for any cook’s bookshelf.
A friend gave this book to me years ago. It is a wonderful cook book, but also fun reading not only the recipe’s but the descriptions of how it originated. Like the Chicken Cacciatore was a peasants dish called Hunters Stew.
Well, I’ve been using this book in its various incarnations for a good 50 years or more, and my mom used it before me. It’s seldom avant garde, but has so much basic info and reliable recipes, that it’s a must in any collection.
Excellent cookbook. A stable in any kitchen.
The recipes are dated, and many call for ingredients that were a regular part of cooking back when but are not considered healthy by today’s standards.