Joy of Cooking: 1997 (Complete Revision) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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Notes about this book

  • Eat Your Books

    1998 Gourmand World Cookbook Award Winner

  • robm on July 31, 2011

    Definitely a must have for any cook -- recipes from the most basic to advanced. This classic has been updated to take into consideration the advent of modern conveniences like food processors and microwaves. Packed with information about ingredients and techniques, too. If you don't own another cookbook, this is the one to buy first!

  • Thredbende on July 30, 2011

    Page 854 has a wonderful almond paste recipe using a food processor. You will be glad you made it.

  • cwatsonf on April 27, 2010

    TGI-Joy of Cooking!

  • marthaware on January 14, 2010

    a classic

Notes about Recipes in this book

  • Chicken paprikash (Paprikás csirke)

    • jaelsne on June 17, 2014

      I followed the recipe closely and the chicken was moist and delicious. I think that the dish was pretty authentic. I prefer this dish when it has less paprika and more sour cream (probably NOT the way it's usually served), so I'll adapt it to my taste next time.

  • Ground beef with potatoes and spices (Keema alu)

    • jaelsne on September 16, 2014

      Though I didn't find this to be truly authentic, it was a delicious and simple one-skillet weeknight meal.

  • Lemon poppy seed pound cake

    • jaelsne on January 06, 2015

      Lovely texture, nice flavor. The lemon flavor was extremely mild, perhaps because I used Meyer lemons. I will try it with more acidic lemons next time. You need to make this cake a day ahead, I believe that it allows the popy seeds to soften.

  • Dream bars (Angel bars)

    • Jane on June 14, 2019

      I made these for the cookbook club at the library. Because there was a big turnout for this one, I made them in a 9x13 pan and did a 1.5 times recipe (though double the base). I was glad I had made double for the base as the dough was difficult to spread evenly in the pan. They looked done at 20 mins but on cooling the center bars were too runny. I would do 25 minutes if repeating. The bars are quite sweet but they are a classic holiday cookie - gooey with nuts and coconut.

  • Crispy roasted duck

    • vickster on June 29, 2016

      Great duck recipe. I followed the directions, although my duck was 8 lbs., and it came out perfectly.

  • German chocolate cake

    • vickster on December 26, 2016

      This cake fits the bill for a delicious German Chocolate Cake. It's my brother's favorite, so I bake it for him when I can and have for years. With 3 layers, the cake is wonderfully moist and the recommended Coconut Pecan Frosting is perfect. It was on our Christmas table this year!

  • Applesauce

    • vickster on December 27, 2015

      So good! Used 4 big apples. Pg. 216

  • Key lime pie

    • PennyG on February 23, 2015

      Admittedly not too difficult, but this was delicious! I just bought graham cracker crumbs and followed the directions on the box then used this recipe for the filling. My husband and son had two servings each - after a big dinner!

  • Lemon poppy seed pancakes

    • ellengood on March 19, 2017

      Very good. Used white whole wheat flour, 1/4 c. Sugar instead of 1/3 c. Need to cook at lower heat than usual and keep an eye on them. Burn easily!

  • Black bean, corn, and tomato salad

    • Couture911 on November 09, 2012

      Loved this one enough to make it several times.

  • Stir-fried garlic chicken

    • Sweetooth on January 07, 2013

      A wonderful dish that is worth the effort!

  • Pumpkin bread

    • chriscooks on November 03, 2013

      A good basic recipe. Not too sweet or too oily. Can replace nuts with whole cranberries, and raisins with chopped crystallized ginger. Sprinkle a few more whole cranberries on top, and also sprinkle with pepitas. This is the same recipe as in the 2006 edition.

  • Butternut squash soup

    • schenck65 on September 09, 2011

      Alas, this recipe isn't in my '97 JoC. Maybe a different edition?

  • Brown rice salad with dates and oranges

    • spatula on April 24, 2011

      Surprisingly good.Very nice with grilled chicken.

  • Hoisin-glazed skirt steak with scallion ginger slaw

    • Cvryan on November 22, 2011

      Good quick recipe - made with cucumber instead of water chestnuts.

  • Almond paste

    • Thredbende on August 10, 2011

      This is wonderful. It takes a few minutes to blanch almonds, but I find the process calming. The food processor makes the paste quickly. The paste freezes well and makes great cakes and cookies.

  • Southwestern chicken baked in foil or parchment

    • sookie on October 06, 2011

      2 C Beans, cooked from dried or canned and drained - 2 med. jalapeno peppers - 4 boneless, skinless chicken breast halves (about 1 1 /2 lbs.)

    • sookie on October 11, 2011

      Try brining the breasts for an hour or two before preparing. Try coating the breasts with a little olive oil before stuffing. Breasts were dry and needed salt after first preparation.

  • Asian cole slaw

    • trudys_person on July 18, 2018

      Good, but requires 24 hours resting time. Added slivered red and yellow bell peppers.

  • Tamale pie

    • trudys_person on March 23, 2016

      Good, straight-forward recipe, which lends itself to substitutions. The outcome is going to be highly dependent on the flavour and quality of the salsa used. It was great with a black bean and corn salsa.

  • Slow-roasted beef round

    • scparks on February 09, 2013

      pg. 651 Reading pg. 648 About Roasting Beef will be helpful. Yielded a good roast out of this less expensive (although costly enough) cut of beef. Leftovers sliced well (thinly) for sandwiches.

  • Turkey pot pie

    • mgraham on January 28, 2013

      Use refrigerated pie dough for bottom and crust

  • Latin American flan with condensed milk (Flan de leche condensada)

    • KarinaFrancis on March 08, 2014

      Very nice do ahead dessert. Make sure you stir the milk mixture because it catches and burns easily.

  • Gratin Dauphinois

    • Kimmers on March 29, 2013

      Everyone loves this dish with its earthy cheese. Do not substitute the cheese!

  • Southern corn bread

    • life2great on January 21, 2014

      We especially liked this recipe as there is no white flour in it. We added 3/4 cup of corn for fun!

  • U.S. Senate bean soup

    • Summerlandsky on April 21, 2014

      This is my go to recipe for ham and bean soup. It doesn't require any broth or stock it just makes it's own from the ham hoc. Be sure to use a big meaty hind quarter hoc to get the most flavor. I usually don't bother soaking the beans ahead of time.

  • Crisp shredded chicken tacos or flautas

    • Litegal1 on October 06, 2015

      Page 170; You need to prepare "Chili-Garlic Spice Paste" (pg 88) if intending to follow the recipe. Shredded chicken that's marinated in the above paste (olive oil, chili powder, jalapeno, pepper, etc), then rolled into shell & fried.

  • Apple spice cake

    • jdub1371 on March 22, 2020

      Fast, easy, and very nice cake. If you can stir and chop an apple you can make this cake. I cut the sugar a bit, but I think I would prefer the full amount even though my apple was sweet. Perfect “snack cake.” Even better then next day or two after baking as the flavors develop. Next time I will add raisins along with the walnuts.

  • Breaded chicken cutlets

    • sldoug on February 27, 2016

      This is one of the most family friendly ways I know to cook chicken. I use chicken breasts cut into smaller pieces/filets, panko for the breadcrumbs, and fresh rosemary instead of the suggested dried. They hold well in a 200 degree oven while I pull everything else together.

  • Fennel à la Grecque

    • gquillen on April 03, 2019

      I really liked this, but next time I'll cut back on the coriander. It was a bit strong.

  • Chicken étouffée

    • Alowishs on April 17, 2016

      For as many ingredients and steps involved in this dish, I would expect a bit more flavor. Although I enjoyed this version of chicken étouffée, I would find another version to make next time. What else is possible? UPDATE: I ate left-overs three days later and the dish tasted SO much more flavorful. I will make again.

  • Baked chicken with orange juice

    • luolili on March 03, 2018

      This recipe is incredibly flavorful, even with boneless, skinless chicken breasts. It just is not super pretty, so I might not serve it to company.

  • Roasted chicken

    • Jviney on July 23, 2019

      This is my favorite “no-fuss” toasted chicken recipe. The butter makes for a crispy skin and you don’t need any herbs or lemon on hand to do it. Perfect.

  • Slow-roasted tomatoes

    • Jviney on August 07, 2019

      This is my favorite roasted tomato recipe - it’s so quick to throw it in an oven cool enough to not heat up your kitchen in August. This last batch, I added hot and spicy chopped oregano. Delicious on pasta with some goat cheese, awesome on a grilled cheese sandwich.

  • Brussels sprouts Cockaigne

    • Jviney on November 18, 2019

      Super fast and easy, great bang for your effort. I used 3 Tbsp of butter instead of the optional 1.5 butter and 1.5 olive oil, and the dish was quite rich. I would try subbing olive oil next time.

  • Smooth potato leek soup (Potage Parmentier)

    • Jviney on November 16, 2019

      Excellent. It didn’t need the addition of cream (vichyssoise) to make it delicious, but I did it anyway. A really good simple soup.

  • Snickerdoodles

    • BabsPennington on October 20, 2018

      This recipe’s ratio of fat to flour seems to be off. Needs more flour. Cookies spread too much, even after dough was chilled.

  • Lemon curd bars Cockaigne

    • vglong29 on April 15, 2019

      I make these with Meyer lemon juice. This takes the bitter edge off the lemon flavor. For the crust, I use 2 cups all-purpose flour, 1 cup cold unsalted butter, cut into cubes, and 1/2 cup powdered sugar with same instructions. The amounts given don't make enough crust.

  • Cream scones

    • ashallen on August 21, 2019

      Good scones which mix up very easily since there's no butter to incorporate into the flour. Texture is moist and more cake-like than flaky biscuit-like. Sometimes I'm short on cream (since it comes in 1 cup vs. 1.25 cup cartons :) ) and substitute 1 large egg for 1/4 cup of the heavy cream - the scones turn out still moist but a bit lighter - they do puff-ooze/lose their shape a bit more during baking. Whether with-egg or without, these are definitely best on the day they're made, though the all-cream version holds moisture better to the next day.

  • Cincinnati chili Cockaigne

    • ashallen on January 19, 2020

      Good! Hearty, comfort food-type dish with lots of flavor complexity from the freshly ground spices and onions/garlic. Meat gets very tender after simmering 2-3 hours. I used yellow onions and freshly ground cumin in addition to the other recipe-specified fresh-ground spices. I think it's traditional to serve this chili on the soupier side, but I prefer a more intense flavor and thicker texture and so cooked it an extra 1/2 hour or so. There wasn't much fat to remove from the surface after chilling overnight - maybe 1-2 tbsp. The fat was instead pretty well mixed in with the chili (maybe because I reduced it more than usual?), so it was pretty greasy. I read online that Cook's Illustrated came up with a technique for more efficiently degreasing Cincinnati Chili - I'll try that next time. Good with both pasta and rice/feta cheese.

  • Butterscotch pudding

    • ashallen on November 27, 2019

      This is a great butterscotch pudding recipe - great flavor and a smooth, creamy texture. I usually check the temperature to make sure I'm cooking it for at least a minute or two above 203F so that the cornstarch cooks and sets properly - I've undercooked it in the past which resulted in a weepy pudding. If you can get your hands on some dark muscavado sugar to make this, the flavor will be even more delicious and complex. Whichever sugar I use, I like cooking it to 280-300F to create some additional flavor layers. Once I cooked the butter-sugar mixture to 345F which created some "smokey" notes in the pudding - that was a bit too far! (Though it was good when layered with a second, sweeter batch of pudding and some whipped cream in a parfait.)

  • Eggless tapioca pudding

    • ashallen on November 27, 2019

      This is a good, basic recipe for tapioca pudding. Half-and-half or heavy cream can be substituted for some of the whole milk for a richer pudding. Some coconut milk works too for a lightly floral coconut flavor. I didn't make the fruit topping, so no comments on that.

  • Banana chiffon cake

    • ashallen on August 16, 2020

      I like angel food cakes but find them to be pretty sweet. After making this cake, I now realize I should have been making chiffon cakes! Very light, fluffy, moist and tender texture. I used the optional nutmeg and omitted the optional cinnamon and walnuts/pecans. Nice banana flavor and not as intensely sweet as an angel food cake. Used unbleached cake flour which seemed to work fine - maybe texture would have been even more ethereal with bleached? I removed cake from oven a bit earlier than suggested in recipe (50 vs. 55-65 minutes) at an internal temperature of 206-208F. We enjoyed this drizzled with warm caramel sauce. Held well to next day.

  • Coconut angel cake

    • ashallen on June 03, 2020

      Excellent angel food cake recipe. Instructions are very well written. Cake is very moist, fluffy, and tender. I made the regular vs. reduced-sugar version and it's quite sweet so I skipped applying any of the suggested icings. Cake surface is a bit sticky in spots where the sugar's absorbing moisture from the air. Used an unbleached cake flour (King Arthur) and it worked well - cake is still very tender. Used a French coconut essence for the coconut extract and the cake's coconut flavor's very good without being overwhelming. Left out lemon juice. Note that the heavy cream in the ingredient list is necessary only if you wish to frost the cake with whipped cream (one of several finishing approaches suggested in the recipe).

  • Quick white icing 2

    • ashallen on September 19, 2019

      My husband loves this powdered sugar frosting (and I like it too!). The heating step really does produce a smoother and more flavorful frosting. Freezes great.

  • Cream cheese frosting (Food processor method)

    • ashallen on September 18, 2019

      This is my regular cream cheese frosting recipe. It comes together both quickly and well in the food processor. Butter is optional, according to the recipe - personally I like the lighter flavor that some butter brings (particularly a good flavored European-style butter!) and usually use 4 tbsp. Recipe also says one can vary the amount of sugar used and suggests 2-2.5 c. I've found that 1.5 c is a good amount for me - does a nice job sweetening while still letting the cream cheese flavor come through. Frosting stays soft during storage and can be refrigerated until needed. It's also done fine after being frozen.

  • Southwestern chicken salad

    • Ohrenschall on April 28, 2020

      Very good. Used as a wrap filling. served with tortilla chips

  • Ginger snaps

    • billcranecos on September 07, 2020

      My 1986 copy of this book calls for vinegar instead of lemon juice. The recipe also calls for 2 eggs which are not listed here at all.

  • Curried parsnips

    • boyle014 on May 09, 2020

      Just okay. Parboiling for 5 minutes is too long. Flavor depends too much on "curry powder" choice. I'd rather get directions with the actual spices (cumin, coriander, etc.) In my case, the resulting dish was bitter, and I had to add some sugar to make it palatable. Not enough seasoning for 1.5 pounds of parsnips.

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  • ISBN 10 0684818701
  • ISBN 13 9780684818702
  • Linked ISBNs
  • Published Nov 24 1997
  • Format Hardcover
  • Page Count 1,152
  • Language English
  • Countries United States
  • Publisher Prentice Hall (a Pearson Education company)
  • Imprint Prentice Hall & IBD

Publishers Text

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 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. 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.

  • 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, 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.



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