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

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Notes about this book

  • ShirleyKaiser on January 22, 2017

    I have the ipad, iPhone app, which is based on the 2006 edition.

Notes about Recipes in this book

  • Rosemary and brown sugar nuts

    • bellezora on September 01, 2015

      The Errata, corrected in the 3rd edition, omits the light corn syrup.

  • Quiche lorraine

    • Delys77 on October 31, 2011

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

  • 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.

  • Edamame and carrot salad with rice vinegar dressing

    • sturlington on March 26, 2013

      A nice twist on peas and carrots, with a subtle Asian flavor. This salad was light, refreshing, easy and different. Would definitely make again. Notes--substitute sesame oil for a more Asian flavor. Raw garlic is too pungent--omit. P167

  • Potato salad

    • sturlington on July 01, 2013

      The vinaigrette variation is simple and good.

  • Cheese toast

    • sturlington on November 02, 2013

      What's not to like? Open-faced cheese sandwich with bacon. Good accompaniment to soup.

  • 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.

  • Cauliflower and potato curry

    • autonomatic on August 17, 2013

      Fair bit of prep time, but the results are easy and tasty. Cheap ingredients.

  • Cheese filling

    • sturlington on December 09, 2015

      Makes enough to fill 12 shells.

  • 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.

  • Broiled lemon garlic chicken

    • Delys77 on October 31, 2011

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

  • Sesame chicken

    • sturlington on June 25, 2015

      Rather than using the sauce to marinate the chicken, I serve it more as a dipping sauce for pre-cooked chicken as well as various vegetables: carrots, peppers, broccoli, cucumbers, celery, snow peas would also be good. I usually serve with spaghetti or udon noodles, which can also be tossed in a bit of sauce. Very flavorful, easy and a family pleaser.

  • Ground turkey or chicken loaf

    • sturlington on October 16, 2013

      Used this recipe to make meatballs and it was good. I would also like to try the loaf version with a gravy or tomato sauce on top.

  • 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.

  • Pan-roasted pork tenderloin

    • Delys77 on August 20, 2012

      Pg 503 Served this with the herb pan sauce from the same book and it was pretty good. I think doing the whole thing on the stove is messy and takes a bit too long. I would suggest searing then finishing in the oven.

  • 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.

  • Herb pan sauce

    • Delys77 on August 20, 2012

      Pg 547 I used the cream and the mustard that were listed as optional and I really think they are necessary to bring good balance to the sauce. Great compliment to the pork tenderloin.

  • Fresh herb vinaigrette

    • spharo00 on June 20, 2012

      I made this vinaigrette with dill and used it to marinate grilled chicken. The chicken was moist and juicy, absolutely how grilled chicken should taste.

  • Yogurt herb dressing

    • sturlington on January 11, 2013

      P577. Tasty, especially with tarragon Dijon mustard, but requires a bit of thinning. I added a tablespoon of olive oil. Keeps. well.

  • Creamy horseradish dressing

    • spharo00 on January 27, 2013

      I used this as a dip for fried, pickled okra. This was a very thick and creamy dressing that was good as a dipping sauce. I used black pepper instead of white pepper since that is what I had on hand.

  • 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.

  • 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.

  • White bean dip with rosemary and garlic

    • melpy on December 30, 2016

      This needed a lot more olive oil to be smooth, I also added sage, thyme, lemon juice and salt because it was so bland.

  • 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.

  • Slow-cooker vegetarian chili

    • sturlington on October 27, 2013

      I had to alter the recipe a bit. I cut the jalapeño and chili powder in half because we are losing our tolerance for spicy, and I also added a can of tomatoes and cut the water. This is a good and easy recipe that can take a fair amount of tinkering. Great for a party. p101 (printed my adapted version)

  • Chicken enchiladas

  • Chicken or turkey chili hash with sweet potatoes

    • sturlington on April 04, 2013

      Good when you have leftover cooked chicken/turkey, or leftover cooked potatoes, or both. Contrary to the title/category, this is not a chili. It calls for chili powder, but I used a less hot southwest seasoning mix, and it was still very tasty. p108

  • 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

  • Becker chicken soup

    • sturlington on February 12, 2015

      A good soup, but cooking time is too long for weeknight dinner. I liked the touch of curry powder.

  • Cream of spinach soup

    • autonomatic on August 10, 2013

      This was better as leftovers. Good with shredded parm.

  • Tangy coleslaw

    • sturlington on July 01, 2013

      Not quite as tangy as I would have liked, but a decent basic coleslaw recipe.

  • Asparagus sesame salad

    • sturlington on April 22, 2015

      This dressing could be used for other cooked green vegetables, such as green beans or bok choys. I omitted the sugar.

  • Hot dogs

    • spharo00 on December 30, 2013

      This is a basic hot dog recipe. I cooked mine whole in a skillet and added ketchup as a topping. One thing I've never tried before is toasting and buttering the buns. It had a toasty, crunchy aspect that I liked.

  • Mexican hot sauce

    • sturlington on May 05, 2013

      P566. Suggested with Huevos Rancheros, p196.

  • Spanish omelet

    • sturlington on June 12, 2013

      Fast and easy with pre-cooked potatoes and peppers.

  • 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.

  • Leftover potato cakes

    • sturlington on March 18, 2015

      An easy way to use up leftover potatoes. Mashed potatoes are not required--just mash up the cooked potatoes before making the cakes. I didn't need additional liquid beyond the egg to bind it all together. Coated in flour and a little breadcrumb before frying. Tasty with eggs.

  • Beef chow fun

    • Delys77 on February 25, 2013

      Pg. 331 I was surprised to find this dish in Joy of Cooking as the ingredients were all quite authentic. I love black bean and chilies together, and partner loves noodles so we thought we would give this a try. Delicious dish with just enough heat (I used two serranos) and a nice savoury hit from the garlic, ginger, black beans. I did steam the green beans for 3 minutes before stir frying as I was worried they would be too firm otherwise and this approach worked well. My challenge was the noodles, since I used fresh noodles they were a huge hassle to separate and I ended up with a bit of a mess. The dry noodles likely wouldn't cause this problem so I see why they suggest dried. Next time I will follow this direction but perhaps up the noodles to 10 oz dried.

  • Lasagne

    • sturlington on August 24, 2014

      Very easy to make. I scaled down the recipe and made "individual" lasagnes in smaller pans. One had sausage, one was meatless. Both were delicious. Leftovers were frozen. A family pleaser!

    • 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.

  • 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.

  • 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.

  • Chicken chili verde

  • Texas caviar

    • sturlington on December 17, 2014

      I use Southwest seasoning mix and add a little lime juice at the end. P73 This does not taste quite like the restaurant-style Texas caviar I was looking for. I am still playing with the recipe. Husband likes, though.

  • Broiled stuffed mushrooms cockaigne

    • sturlington on December 28, 2014

      Everyone seemed to like these and they were easy to prepare ahead of time, then just throw into the oven as guests were arriving. They were only good hot--got kind of mushy as they cooled--and did not keep well.

  • Chicken rice casserole

    • Delys77 on February 19, 2013

      Pg. 96 Basic and pretty good but you need to jazz it up a bit. I would add some herbs to the milk and broth mixture and let it steep in a warm sauce pan before making the béchamel. Also, salt your bechamel after tasting. Finally, double the mushrooms.

  • Chicken or turkey Divan

    • sturlington on November 19, 2012

      Comfort food, p112. Uses cooked chicken breast. Can substitute turkey breast. Top with Mornay Sauce (p551). Serve with broccoli or asparagus.

  • Baked potato soup

    • sturlington on November 19, 2014

      Note that this soup requires the potatoes to be baked before starting. Therefore, a good use for leftover baked potatoes. If you are like me and didn't notice this before starting, and you just want a potato soup with baked potato toppings, it's probably better to make the potato and leek soup on the same page, substituting onions for the leeks, and then top with sour cream, cheese, bacon and chives. Also far less cream that way.

  • Portuguese greens soup (Caldo verde)

    • autonomatic on August 10, 2013

      This is easy and cheap to make, and super tasty to boot. Used lemon olive oil for a nice zing.

  • Cream of asparagus soup

    • emiliang on April 14, 2013

      A nice, springtime soup, especially if you add some fresh shelled peas when you add the asparagus and you have it with some homemade croutons. I substituted a leek for the onion. The recipe doesn't call for either celery or nutmeg. The EYB index is wrong in that regard.

  • Tuna salad

    • autonomatic on August 10, 2013

      Really bland as is: better with hot sauce, sriracha, green onions, etc.

  • Pasta salad with grilled chicken

    • sturlington on June 05, 2013

      Bland. I think this would have tasted better without the pasta.

  • Eggs Florentine

    • Applepie24 on June 22, 2015

      This works best if the eggs are just under done before adding to the spinach.

  • Root vegetable puree

    • Delys77 on January 11, 2013

      I served this with a steak and followed the recipe closely, except that I riced the carrots and potatoes together before adding the liquid and butter. I used milk and butter and it was just fine texture wise. A very good way to get a starch and a vegetable in one side.

  • 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.

    • autonomatic on August 10, 2013

      Pretty good if you up the amount of chipotle chilis in adobo.

  • Corn pudding

    • emiliang on June 25, 2013

      Great side dish, especially the variation with grated cheese.

  • Spatzle

    • rionafaith on August 21, 2016

      p. 335 -- My first time attempting to make spatzle, since my boyfriend had never had it before! Halved the recipe and it served two of us as a side perfectly. I did a combination of pushing the batter through a large-holed colander and drizzling with a spoon, which gave a nice variety of lumps. I only did the basic version (boiled) so I'd be curious to try one of the variations next time that have you sauté in butter or bake with cheese.

  • 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.

  • 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.

  • Chicken or turkey fricasse

    • sturlington on November 11, 2012

      P432. Can also be made with boneless chicken breasts. Time to make: <1 hr. Keeps up to 3 days for reheating. Comfort food, always enjoyed by family. There is one variation, with dumplings, that follows.

  • Chicken cacciatore

    • sturlington on February 17, 2013

      P433. Very easy and tasty. Can be made with boneless chicken breasts. Time to make: <1 hr. The leftovers make a good pasta sauce.

  • 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.

  • Creamy dressing for coleslaw

    • sturlington on April 18, 2013

      Used for macaroni salad. Too much mayonnaise. I cut it with plain yogurt (2 parts mayo, 1 part yogurt). Needs salt and pepper. Rice wine vinegar is good in this with the yogurt. Sugar is not necessary.

  • Caramel buns (Schnecken)

    • bellezora on September 01, 2015

      This recipe contains an error on page 613 corrected in the 3rd edition and noted on The Joy of Cooking website. Slice the rolled dough into 3/4 inch slices instead of incorrect 1 1/2 inch slices.

  • Chicken or turkey croquettes

    • sturlington on April 27, 2015

      Prepare 2 hours in advance. Deep-fry.

  • Baked artichoke dip

    • sturlington on March 13, 2016

      Very easy and a party hit. I added mozzarella as well as parmesan.

  • Marinated mozzarella

    • sturlington on May 04, 2013

      Requires several hours' marinating time. P77

  • Pork shoulder with mustard and rosemary sauce

    • audryn on January 20, 2012

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

  • Spicy seafood stew with orzo

    • Delys77 on May 22, 2012

      Pg 100 I didn't have the time or the inclination to do this in the slow cooker. Overall the flavour is pretty good, especially the slight heat. The dish is also very healthy and goes well with a nice piece of crusty bread. I would also consider adding a bit of cubed potato.

  • Corn bread tamale pie

    • autonomatic on September 07, 2015

      Tweaked the recipe a bit to add a bunch of chiles.

  • Chicken burritos

    • sturlington on June 12, 2013

      Very basic burrito. Good with leftover chicken.

  • Tomao and goat cheese quiche

    • jjankows on December 01, 2015

      I've made this many times through the years whenever I'm in the mood for goat cheese. One of our family favorites.

  • Caribbean callaloo

    • vhague on November 04, 2016

      Trinidad version

  • Corn chowder

    • sturlington on March 17, 2014

      Substituted stock for milk. Worked well. Garnish with crumbled bacon, sliced scallions, dollop of sour cream, and grated cheddar cheese. P143

  • Becker tuna salad

    • Brikl on February 25, 2017

      I would leave out the lemon peel and the radishes. Otherwise, it was alright and I'd probably make it again.

  • Steak fajitas

    • sturlington on February 02, 2015

      A good marinade that really pleased the steak eaters in the group. I used the same marinade for chicken and it was also good.

  • 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.

    • sturlington on December 13, 2012

      I always omit bananas because they turn brown no matter what you do. Pineapple makes a good substitute for grapefruit, since not everyone can eat grapefruit.

  • 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.

  • Sauteed greens with garlic

    • sturlington on April 04, 2013

      P278. Very good with kale; also can be made with chard and beet greens. Time to make: ~15 minutes. I liked the variation with soy sauce added. Must remember to take it easy on both garlic and red pepper, although tasty nonetheless. Leftovers keep well and are good eaten cold, as a salad.

  • Bell peppers stuffed with rice

    • spharo00 on April 01, 2013

      I used cooked barley and cajun seasoning in place of the cooked rice and curry powder. I also used some homemade vegetable stock. These turned out spicy and savory. The mixture of the barley, veggie stock, and Parmesan really was delicious.

  • 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.

  • Penne with vodka sauce

    • spharo00 on January 12, 2013

      I never have vodka in the house so I have made this countless times with chicken broth as a substitute. Depending on who I am cooking this for, I will sometimes leave out the onion. The dish is just as good without it. The sauce is also really great with farfalle pasta. There's really no way to go wrong with this dish. It is quick to prepare and simply delicious.

  • 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

  • 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.

  • Turkey or chicken meatballs

    • sturlington on October 16, 2013

      This recipe is based on the turkey meatloaf recipe that immediately precedes it. The recipe makes enough meatballs for 3 spaghetti dinners for my family of 3. I froze the extra. Family gave it 5 stars.

  • Beef stroganoff

    • bellezora on September 01, 2015

      The errata makes this correction on page 476: the sentence 'Add any accumulated juices FROM the cooked meat' should read 'Add any accumulated juices AND the cooked meat'.

  • 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.

  • Quick whole-egg Hollandaise

    • bellezora on September 01, 2015

      This recipe contains an error on page 560 corrected in the 3rd edition and noted in the Errata on the Joy of Cooking website. Along with the egg yolks and water, add 4-5 TEASPOONS FRESH LEMON JUICE.

  • Milk shake

    • emiliang on July 21, 2016

      The proportions were a bit off. This came out more like chocolate milk than a shake. Start with half of the required milk - it may be enough.

  • 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.

  • Cream of cauliflower soup

    • emiliang on September 29, 2013

      Really good flavor without a ton of butter or cream. Taste is pretty similar to cream of broccoli soups. About 75-90 minutes start to finish. Serve with a good bread.

  • 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.

  • Caesar salad

    • sturlington on May 02, 2013

      P159. Time to make: 10 minutes. Making the croutons is an additional 10 minutes. This salad was delicious, zingy in a way that the restaurant versions aren't any longer. The recipe does not make a lot of dressing; I cut it in half and it was barely enough for 2 side salad portions. I like that it calls for either an egg or mayonnaise, so it can either be more authentic or easier to cut down. I also used anchovy paste instead of canned anchovies. This salad calls out for some protein, as indicated in the headnote; I didn't have any meat, so ended up scattering a chopped hard-boiled egg on top. Really good. Leftovers don't keep.

  • Spinach salad

    • sturlington on August 26, 2014

      This was a hit with the husband. Make it a meal with bacon, croutons, and coddled eggs. I also added tomatoes and red onion to make it more substantial.

  • Marinated cucumbers

    • sturlington on July 07, 2013

      Always a favorite way to use up garden cucumbers. I mix the brine, pour it over the cucumbers, and then fill the container with water, so all the cucumbers are in the liquid but the vinegar is not excessive. Keeps well for a few days in the fridge. Two versions, one with rice/white wine vinegar and one with cider vinegar. P167

  • Nut butter

    • sturlington on April 04, 2014

      May have to add a couple of tablespoons of oil.

  • Bagels and lox

    • sturlington on February 17, 2013

      This is not really a recipe, just assembly instructions.

  • 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.

  • Refried beans (Frijoles refritos)

    • sturlington on March 25, 2013

      This recipe uses cooked dried beans or canned beans. Best with bacon drippings. Time to make: 30 minutes. Useful for accompanying any Mexican dish or for stuffing burritos or tacos. Leftovers heat up well or can even be turned into soup. Also can serve with tortilla chips. P254

  • 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.

  • Pasta and beans (Pasta e fagioli)

    • sturlington on February 19, 2014

      Quick enough for a weeknight. Could use more stock than called for as it does get quite thick. p329

  • Soft polenta

    • sturlington on February 17, 2013

      Made to go with chicken cacciatore. Very easy and tasty. Use leftovers for baked, fried or toasted polenta (variations follow). p349

  • 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.

  • Broiled fish fillets with seasoned bread crumbs

    • sturlington on October 29, 2013

      Takes the broiled fish recipe a step further. The bread crumbs add a welcome crunch to the dish, and it's not any more difficult or time-consuming than the original.

  • Sardine toasts

    • emiliang on February 16, 2015

      Very good for a quick lunch, especially on thickly-cut caraway bread. The ingredient list should include lemons and onions. Fennel is optional, so it should be removed from the list.

  • 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.

    • sturlington on March 26, 2013

      I thought these were quite tasty with the herb vinaigrette, easy to make without a lot of time and adaptable to whatever veggies I have on hand. Can vary the vegetables of the vinaigrette for marinating. Marinate 30 minutes - 2 hours. Leftovers can be used for salads. P 427

  • Banana bread cockaigne

    • emiliang on April 18, 2013

      Simple and delicious. The bread stays fresh and moist for at least 24 hours. When baking it, check for doneness 10-15 minutes earlier than indicated or it might burn. Indexed ingredients should include lemons.

  • Beer bread

    • autonomatic on September 08, 2013

      Quite possibly the easiest quickbread in the universe to make, and that's saying a lot. Edible, not amazing. Note the website errata for this book: you want two teaspoons of baking powder, not tablespoons.

  • Apple walnut muffins

    • Delys77 on October 31, 2011

      Rich and moist with a great apple cinnamon flavour

  • Fresh fruit kuchen

    • pikawicca on August 10, 2010

      Struesel: Brown sugar, no cinnamon or nuts.

  • Applesauce cake

    • sturlington on November 08, 2014

      An adaptable recipe. Can add dried fruit and nuts or omit, use brown or white sugar. The cake is moist and not too heavy, a good snacking cake.

  • Royal or quick decorative icing

    • spharo00 on January 27, 2013

      We used these to decorate gingerbread cookies. The icing tasted just like the decorative icing used in bakeries, and it was very easy to work with.

  • Lemon syrup

    • AliciaWarren on August 03, 2013

      Also search under lemonade and lemon cordial.

  • Crisp chocolate chip cookies

    • bellezora on September 01, 2015

      This recipe on page 767 contains an error corrected in the 3rd edition and noted on the Joy of Cooking website. The instructions should read: "Prepare Chocolate Chip cookies, above, OMIT THE BROWN SUGAR AND USE A TOTAL OF 1 CUP SUGAR. Add an additional 2 Tablespoons...." and so forth.

  • Croutons

    • sturlington on May 02, 2013

      A good basic how-to for making croutons. Covers every variation. In the basic permutations , the croutons could use a little coarse salt.

  • Standing beef rib roast, or prime rib for a crowd

    • bellezora on September 01, 2015

      The errata corrected in the 3rd edition makes this change: After roasting for 30 minutes, REDUCE THE OVEN TO 350F. This line was crossed out: about 2 hours 15 minutes for medium rare.

  • 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

  • Quick sour cream coffee cake

    • sturlington on May 04, 2014

      Easy to make, everybody liked it enough to eat it 3 days in a row. I liked that the nuts were optional in the streusel topping (p799) as my husband only wants coffee cake without nuts. Definitely a keeper recipe. p630

  • Corn bread, muffins, or sticks

    • sturlington on February 16, 2015

      Simple, quick and good. This a versatile recipe for weeknight cornbread. I usually have the ingredients on hand.

  • Carrot cake

    • spharo00 on June 20, 2012

      This is a moist cake, filled with nuts and carrots. I used pecans in place of the walnuts and left the pineapple out. I topped these with a cream cheese frosting.

  • Brownies cockaigne

    • yassoma on August 20, 2016

      Good brownie, not overly rich, I feel like the majority of people will like it, as it's not too much of anything.

  • Fresh strawberry sauce (Strawberry coulis)

    • sturlington on July 07, 2013

      Very easy. Makes a nice sauce for pound cake and berries. Can be frozen.

  • Baked apple butter

    • sturlington on October 20, 2013

      Takes ten hours in the oven. A slow cooker is a better choice.

  • Pickled dill beans

    • sturlington on March 17, 2015

      Fast and easy. Everyone enjoyed them.

  • Au gratin

    • Delys77 on November 07, 2011

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

  • Marinara sauce

    • julies252 on January 03, 2015

      Delicious, easy to make and freezes well for use in multiple recipes. My go-to standard. If you have canned tomatoes, fresh basil, parsley, garlic and olive oil, you can have a yummy pasta sauce in minutes.

    • sturlington on October 16, 2013

      Simple and easy marinara sauce used to top spaghetti with turkey meatballs. It went over well with the family.

  • Whole wheat rolls

    • Delys77 on October 31, 2011

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

  • 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

  • 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.

  • Cornmeal pancakes

    • sturlington on March 28, 2013

      These little pancakes were easy to make and a savory addition to breakfast-for-dinner. Will make again.

  • Coffee-flecked angel cake

    • Applepie24 on June 07, 2015

      Store cupboard ingredients include cream of tartar and lemon juice.

  • Sponge cake

    • bellezora on September 01, 2015

      This recipe contains an error on page 707 corrected in the 3rd edition and noted in the Errata on the Joy of Cooking website. The baking time should be ABOUT 25 MINUTES FOR TWO ROUND PANS, 40-50 MINUTES FOR A SPRINGFORM OR TUBE PAN.

  • Orange curd

    • bellezora on September 01, 2015

      This recipe contains an error on page 756 corrected in the 3rd edition and noted in the Errata on the Joy of Cooking website. The first ingredient should read "...or 2 large eggs plus 4 large egg YOLKS". Instead of strained fresh lemon juice, the recipe was corrected to read STRAINED FRESH ORANGE JUICE.

  • Pecan lace

    • bellezora on September 01, 2015

      This recipe on page 769 contains an error corrected in the 3rd edition and noted on The Joy of Cooking website. In the beginning of the recipe, 6 tablespoons (1 1/4 sticks) of butter is incorrect and should read 10 tablespoons (1 1/4 sticks) of butter.

  • Naturally sweetened apple butter

    • sturlington on October 20, 2013

      This is a variation of baked apple butter. Requires ten hours' baking time.

  • Chicken Marengo

    • bellezora on September 01, 2015

      This recipe contains an error corrected in the 3rd edition and posted on The Joy of Cooking website.. Right after simmering for an hour and straining/reducing stock, SAUTE: 16-20 TINY WHITE ONIONS, PEELED and 1 POUND MUSHROOMS, SLICED in butter and juice of lemon. Continue as directed.

  • Stuffed butterflied eye of round or top round roast

    • scparks on July 01, 2012

      page 471 Roasts at 325 degrees

  • Veloute sauce

    • Delys77 on November 30, 2011

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

  • Mint sauce

    • Applepie24 on April 05, 2015

      You will need a cup of sugar too. Also, it is quite a large amount of vinegar that required.

  • Creamy dijon dressing

    • spharo00 on May 22, 2012

      This recipe is very similar to ranch dressing in my opinion. It is very creamy and has a bit of a tang from the buttermilk. I halved the recipe and used dried parsley and dried dill because I didn't have either of those fresh. I can only imagine how wonderful it would taste with all fresh herbs. Quick and easy, I will be making this regularly.

    • sturlington on March 11, 2015

      Yogurt and milk can be substituted for sour cream and buttermilk. This is a very light and refreshing dressing.

  • 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.

  • Cajun dry rub

    • Delys77 on August 15, 2012

      Nicer than the premade mixes that are usually too tame and a bit heavy on the salt. I also tried the blackening instructions that are refunded in the recipe and they worked perfectly.

  • White bread

    • bellezora on September 01, 2015

      This recipe on p. 596 contains an error corrected in the 3rd edition and posted on The Joy of Cooking website. Along with the milk, sugar, shortening, butter, and salt, add 1 CUP WATER. The printed 5-6 cups of all-purpose flour was later corrected to read: 6 - 6 1/2 CUPS ALL-PURPOSE FLOUR.

  • Whole wheat bread

    • bellezora on September 01, 2015

      This recipe contains an error corrected in the 3rd edition and posted on the Joy of Cooking website. Instead of making three 9X5 loaf, this recipe actually make two loaves.

  • Orange toast

    • sturlington on January 28, 2013

      Like cinnamon toast but with orange juice. This would probably be better with brown sugar. I used fresh-squeezed orange juice. A kid-pleaser.

  • Pancakes or griddle cakes

    • bellezora on September 01, 2015

      This recipe on page 644 contains an error corrected in the 3rd edition and noted on The Joy of Cooking website. Add 1 3/4 teaspoons baking powder, not the incorrect 1 3/4 Tablespoons.

  • Quick brown butter icing

    • spharo00 on June 20, 2012

      This icing was inedible. I'm not sure what I did wrong here, but when I added the powdered sugar to the melted butter and started to mix, the sugar solidified into a solid clump on my beaters. I actually had to knock the beaters on a hard surface to break it loose. I'm sure this was an error on my part, but I couldn't say what it was. The whole mess went in the trash.

  • Vegetable sandwich or wrap

    • sturlington on June 23, 2013

      I believe this is from the sandwich suggestions at the beginning of the chapter. Good reference when making sandwiches.

  • 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.

    • napangel on December 13, 2012

      This is a family favorite. I love how the lemon zest brightens the flavors. I've never tried the horseradish variation.

  • Salmon, potato, and spinach casserole

    • sturlington on November 17, 2014

      This was tasty but quite rich. Takes healthy ingredients and makes them unhealthy.

  • Spicy seafood stew

    • Delys77 on May 22, 2012

      Pg 100 I didn't have the time or the inclination to do this in the slow cooker. Overall the flavour is pretty good, especially the slight heat. The dish is also very healthy and goes well with a nice piece of crusty bread. I would also consider adding a bit of cubed potato.

  • 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.

  • 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.

  • Chicken, avocado, and tomato soup

    • sturlington on February 05, 2013

      A good quick lunchtime soup. Uses leftover cooked chicken. I usually have the ingredients on hand. I substituted salsa for the tomatoes. Serve with tortilla chips.

  • Creamy macaroni salad for a crowd

    • sturlington on April 18, 2013

      This is good with any kind of small pasta. Can substitute veggies, for instance, cherry tomatoes instead of peppers. It does need more salt than called for, which is none. Uses Creamy Dressing for Coleslaw (p578). p172

  • Twins sandwich

  • Philly cheese steak

  • Ground beef taco

    • sturlington on December 03, 2014

      A basic recipe but a good one. Reminds me of taco night when I was growing up.

  • Indian lentil puree (Dal)

    • vhague on July 26, 2017

      Needs more punchy flavor. A bit bland as-is.

  • Sauteed cabbage

    • sturlington on March 22, 2015

      Finish on the stovetop and omit the sour cream and caraway seeds. P263.

  • 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

  • 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.

  • Stovetop macaroni and cheese

    • emiliang on January 31, 2016

      This was pretty good. It uses egg as the thickener instead of flour, lending the entire dish a creamy texture and delicious taste. A little more labor intensive than the baked varieties of mac and cheese, but not by a lot.

  • Baked manicotti or jumbo shells

    • sturlington on December 09, 2015

      Use premade tomato sauce. Reduce amount of cheese. Bake at 400 for 30 minutes.

  • 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

  • Broiled fish fillets with lemon

    • sturlington on October 29, 2013

      Very easy method for cooking cod and other white fish fillets.

  • Chicken paprika (Paprika csirke)

    • bellezora on September 01, 2015

      This recipe contains an error corrected in the 3rd edition and posted on The Joy of Cooking website. To the paprika, bay leaf, salt, and black pepper, add 1 1/2 cups chicken stock or broth.

  • Ohio farmhouse sausage chili

    • sturlington on November 05, 2012

      I thought it was fine, and pretty easy. Husband didn't like it as much. Next time try bulk sausage instead of link.

  • 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.

  • Irish soda bread

    • bellezora on September 01, 2015

      The errata corrected in the 3rd edition changes the amount of flour to 2 CUPS from the incorrect 1 2/3 cups.

  • Sour cream muffins

    • sturlington on November 18, 2015

      Can be made with sour cream or plain yogurt.

  • Oatmeal chocolate chip cookies

    • autonomatic on August 10, 2013

      Better the next. Chocolate chunks might be better than chips here.

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  • ISBN 10 0743246268
  • ISBN 13 9780743246262
  • Linked ISBNs
  • Published Oct 31 2006
  • Format Paperback
  • 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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