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Joy of Cooking: 75th Anniversary Edition - 2006 by Ethan Becker and Irma S. Rombauer and Marion Rombauer Becker

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    Notes about Recipes in this Book

    • Fresh fruit kuchen

      • pikawicca on August 10, 2010

        Struesel: Brown sugar, no cinnamon or nuts.

    • Danish pastry dough

      • Kate123 on April 26, 2011

        Want to make apple danish with pastry like Commercial Sara Apple Danish

      • Kate123 on April 27, 2011

        Also see desert Pizza pg 89 in Baker Dean Brettschneider + Lauraine Jacobs

    • Baked macaroni and cheese

      • sookie on October 01, 2011

        I use crumbled cheez it crackers for the topping. This is very rich, and very good. Must make a cheese sauce, which is a different recipe.

    • Quiche lorraine

      • Delys77 on October 31, 2011

        Fabulous, could go slightly easier on the bacon but just delicious.

    • Vegetable soup

      • Delys77 on October 31, 2011

        Super simple but very nice in its own way. Spencer likes it a lot. Added a sprig of thyme.

    • Butternut squash soup

      • Delys77 on October 31, 2011

        Nice flavours, I think the roasting definitely brings out some richness and the ginger compliments well. Spencer likes it

    • Potato leek soup

      • Delys77 on October 31, 2011

        Added a bit of savoury to jazz it up a bit. The flavour is nice if a bit simple.

    • Cabbage soup

      • Delys77 on October 31, 2011

        Pretty good for a simple cabbage soup. It is lighter than lots of other recipes for cabbage soup and the leeks as well as the caraway give it a nice flavour.

    • Winter fruit salad

      • Delys77 on October 31, 2011

        This was a nice little salad but go lighter on the grapes and up the citrus. Also good with some honeydew melon.

    • Stir-fried asparagus

      • Delys77 on October 31, 2011

        I used my wok for this as you definitely need to simmer/steam at the end. The ginger and garlic were nice and the texture of the asparagus was good, but be very careful not too overcook.

    • Vegetarian chili

      • Delys77 on October 31, 2011

        Ok but you need to season a bit more heavily than called for and you should add a few other vegetables like zucchini and corn.

    • Mashed cauliflower

      • Delys77 on October 31, 2011

        Skipped the milk as it was clear enough and mashed by hand. Texture is a bit grainy but has good flavour and its low calorie

    • Roasted fennel

      • Delys77 on October 31, 2011

        Nothing to write home about. Flavour is ok but you would need to go a bit heavier on the olive oil and the parm to give it more pep.

    • Oven-braised parsnips

      • Delys77 on October 31, 2011

        Parsnips were quite nice, super strong flavour without being over powering. Could braise covered for only 20 instead of 25 and then finish uncovered for a bit longer than 10 minutes. Spencer didn't love, but that was mostly about parsnip.

    • Au gratin potatoes

      • Delys77 on October 31, 2011

        Great for a crowd. Nice simple flavour that worked very well with homo milk. Nice crust.

    • Roasted vegetable lasagne

      • Delys77 on October 31, 2011

        Delicious with a nice smoky eggplant taste and a creamy ricotta filling. I went a bit lighter on the cheese and it was fine. Would add a bit more tomato sauce.

    • Granola

      • Delys77 on October 31, 2011

        Very simple to do and achieves the simple wholesome goodness of Granola. Served in a fruit and yogurt parfait and it was great.

    • Becker barbecued shrimp

      • Delys77 on October 31, 2011

        Far too spicy to go with the shrimp with a rather watery sauce. The salt level is also far too high

    • Shimp or crawfish etouffe

      • Delys77 on October 31, 2011

        This recipe s pretty good with a bit of tweaking. You added more worcestershire, doubled the hot sauce and the tomato paste. You can also put less stock, maybe 1 to 1.5 cups.

    • Fish baked in covered dish

      • Delys77 on October 31, 2011

        No fuss no mess, very easy to do with a great little sauce.

    • Breaded panfried fish fillets

      • Delys77 on October 31, 2011

        Used a mix of cornmeal and flour and the crust was nice and thin and crispy, would be perfect with a nice remoulade

    • Broiled lemon garlic chicken

      • Delys77 on October 31, 2011

        Not very good. Super tangy from the mustard and the lemon with a poor texture.

    • Chicken kebabs

      • Delys77 on October 31, 2011

        Simple and easy on a weeknight if the marinade is pre made. Flavour is pretty good, but you broiled so you have to fiddle with the times (a bit longer) but keep an eye on it. Go a bit easier than they say on the lemon.

    • Sauteed chicken breasts with mushroom sauce

      • Delys77 on October 31, 2011

        Her method for doing the chicken breasts works super well so long as the pan is very hot. The sauce was done with half and half and it was still rich enough and quite nice. Quite quick to make.

    • Beef stew

      • Delys77 on October 31, 2011

        Nice and simple to put together with really good flavour. Portion is relatively small but adequate if accompanied by something like a roll.

    • Lemon oregano vinaigrette

      • Delys77 on October 31, 2011

        Very nice if a bit involved because of the frying of the shallot and garlic and the reducing of the lemon juice. I would say you should only plan on making this if you are doing it in advance.

    • Teriyaki marinade

      • Delys77 on October 31, 2011

        Put this on a piece of salmon and it was very flavourful. It seems very authentic but you might want to go a bit lighter on the garlic. Also, be careful with fish as it will definitely overpower it easily.

    • Whole wheat rolls

      • Delys77 on October 31, 2011

        Quite light for whole wheat, with a nice crumb and a great size. Freezes super well.

    • Apple walnut muffins

      • Delys77 on October 31, 2011

        Rich and moist with a great apple cinnamon flavour

    • Double chocolate muffins

      • Delys77 on October 31, 2011

        These are a bit more work but the result is rich and cake like. You might want to use muffin liners as they tend to stick some. Spencer likes these a lot.

    • Cream of broccoli soup

      • Delys77 on November 06, 2011

        Pg 144 This is a simple but tasty soup. It gives you exactly what you would expect from a cream of broccoli soup. I was a little worried about the amount of liquid but the texture worked out just fine. The flavour of the broccoli is very well balanced with the cream and butter.

    • Fillets of sole Florentine

      • Delys77 on November 07, 2011

        I liked everything about this sauce except for the sole. the sauce and creamed spinach with the au gratin were all great but I have come to realize I don't like sole. I will likely try with tilapia or haddock and might try to steam or pan fry the fish but the components themselves go very well together.

    • Au gratin

      • Delys77 on November 07, 2011

        all the variations are delicious but that is a given from bread butter and cheese.

    • White sauce (Sauce bechamel)

      • Delys77 on November 07, 2011

        I tried the thick be Jamel for souffle and the exhnique worked well but I left out a bit of the seasoning as I prefer a simpler sauce

    • Creamed spinach

      • Delys77 on November 07, 2011

        i tried the version win broth and while it was decidedly less creamy it was much lighter it still very tasty.

    • Curried chicken or turkey salad

      • Delys77 on November 11, 2011

        I've always been a big fan of curried chicken salad and this is an excellent rendition. I went with the suggested mango chutney in the dressing and it was very nice. Also, the brief cooking of the curry powder takes the tinny flavour out of it. I did however go a tiny bit lighter on the dressing. Great little salad.

    • Curry mayonnaise

      • Delys77 on November 11, 2011

        Very nice curry mayo, especially with the chutney variation. The brief cooking of the curry powder takes the tinny flavour of the preground spice out. Very nice.

    • Baked honey shrimp

      • Delys77 on November 11, 2011

        Pg 84 About 6 minutes in the oven yields a nice little shrimp that can be used as an app or entree. Basting with the sauce during cooking might add some more flavour. You could also up the citrus a little bit.

    • Broccoli stir-fry

      • Delys77 on November 14, 2011

        Broccoli takes about 8 minutes in the steamer and results in just the right texture for stir fry. The sauce is very nice and the result is an excellent Asian side that has great flavour.

    • Becker sour cream dip

      • Delys77 on November 28, 2011

        Went with the variation that includes horseradish and it was pretty good. Nothing to write home about, but a nice simple dip with pretty good flavour.

    • Cod boulangere

      • Delys77 on November 30, 2011

        Pg 399 This is somewhat of a one pot recipe which makes a pretty good dinner but it does cry out for a sauce. I served with a a sauce ravigote and it worked well. I did have to crank the heat in the oven a bit to brown the potatoes and fish a bit. I would actually suggest simply pan frying filets and roasting the potatoes and onions, this way you will get more colour and better flavour on all components.

    • Veloute sauce

      • Delys77 on November 30, 2011

        Pgg 598 The instructions yield a lovely veloute with a great flavour for a base

    • Ravigote sauce

      • Delys77 on November 30, 2011

        Pg 599 Takes a bit of time but yileds a very flavourful sauce that is excellent on fish or chicken.

    • Jamaican jerk paste

      • Delys77 on December 05, 2011

        Much more citrus than most jerk pastes. Overall quite tasty if not super authentic. I went with 4 serranos as I couldn't find scotch bonnets.

    • Jamaican jerk chicken

      • Delys77 on December 05, 2011

        I pan fried and then finished I the oven and it yielded a juicy and flavourful result that is more citrusy than traditional but still relatively tasty.

    • Shrimp and avocado tostados

      • Delys77 on December 14, 2011

        Pg 189 First thing to note on this one is that the recipe should be listed as tostadas and not tostados. That being said this is a very flavourful dish that comes together easily and quickly. Since it can be served cold it might be a good potluck or make ahead dish. I didn't fry the tortilla, I just grilled it but the result was very nice.

    • Country-fried pork tenderloin with gravy

      • Delys77 on March 13, 2012

        Pg 503 There are a lot of nice things about this recipe. The sprice rub works very well with the pork, and the dredge and fry approach results in a juicy and flavourful piece of meat, which is not always the case with tenderloin. The only oddity is the butterflying of the pieces. I suppose you get more of a strip shape, but really I don't see why one couldn't do medallions. Butterflying isn't much work, but also doesn't add much.

    • MacLeid's Rockcastle chili

      • Delys77 on April 19, 2012

        I was expecting this chili to be quite different from my regular rendition since it involved a bottle and a half of dark beer and 8 oz of bacon, two things which I expected woudl create a great depth of flavour. Unfortunately this didn't happen. At the end of the day the chili was good, but it wasn't anything special. The beer (despite using a very dark brew) and the bacon (despite the large amount) were entirely imperceptible. Moreover, there were a few ommissions or oddities in the recipe. Firstly she calls for you to brown the bacon and set it aside, but she never says to put it back in. I ended up garnishing with mine. Secondly, she has you brown the meet and aromatics in a pan, then deglaze, and then move it all to a dutch oven. I didn't understand the point of this. Why not simply brown in the dutch oven, discard some of the fat, then deglaze and continue with the recipe. I won't repeat this one, it is more work without any additional flavour.

    • Pork shoulder with mustard and rosemary sauce

      • audryn on January 20, 2012

        Slow-cooker recipe. Also needs 1C dry white wine.

    • Lasagne

      • spharo00 on March 26, 2012

        This is by far the best lasagne I've made. The recipe is so simple and easy to put together and it tastes amazing. I used homemade ricotta from Smitten Kitchen and jarred tomato basil pasta sauce. I also used no-boil noodles and it worked like a charm. Served with garlic and herb toast.

    • Pan-broiled grated potatoes

      • spharo00 on April 06, 2012

        These potatoes were very easy to make and the recipe made a large amount. I had meatloaf and salad alongside. There was even enough leftover to have breakfast the next morning. Potatoes with a poached egg on top. Mmm.

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    • ISBN 10 0743246268
    • ISBN 13 9780743246262
    • Linked ISBNs
    • Published Oct 31 2006
    • Format Misc. format
    • Language English
    • Edition 75th
    • Countries United States
    • Publisher Simon & Schuster
    • Imprint Simon & Schuster

    Publishers Text

    Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

    Today, nine revisions later, The Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

    Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were stand facing the stove.

    JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

    This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense.

    This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.

    In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

    This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles -- those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

    As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY.

    This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless. Black and whit

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