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The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker

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Notes about this book

  • chawkins on June 13, 2013

    Notable recipes per 101 Classic Cookbooks: beef Wellington or filet de boeuf en croute, butterscotch ice box cookiew, chocolate custard cake-devils' food, crown roast of pork, roast turkey and rule for meringue.

  • smsheil on October 23, 2011


  • Breadcrumbs on June 04, 2011

    This was the very first real cookbook I purchased for myself. Prior to that I'd picked up some pamphlet-type books and a paperback copy of the Duncan Hines cookbook on sale. I picked this up at a food and wine fair and there was a spin to win contest w every purchase. My spin won me a copy of the Good Housekeeping Cookbook which turned out to be a real gem for me. I can't honestly recall ever making a recipe from the Joy of Cooking but I did refer to it over the years when I was stuck or, just looking for info on a dish or ingredient.

  • nicolepellegrini on December 12, 2010

    A necessary reference book for any chef's collection. Great basic info on everything from roasting a chicken to freezing food to basic sauces. Use it a lot when I am constructing my own recipe but need guidelines for cooking times, temperatures and techniques.

  • dgcbooth on October 14, 2010

    Note that some of the editions vary widely from each other. For example, there's a 1990's edition (1997 I believe) that had a more dry tone and departed from the earlier lightheartedness. The recipes were also not as good a collection and the information more sparse. The 2006 edition notes in it's forward by Ethan Becker that they were trying to bring the "joy" back to Joy of Cooking and return to more of the 1975 edition. From what I've seen, and from reviews, they succeeded. Review, or read reviews about, whatever edition you're considering before purchasing if you do not already own this book. If you can a much older edition, they're great fun to read, even if you don't try the recipes :)

  • shifra1 on July 18, 2010

    75th Anniversary Edition

  • nomadchowwoman on January 07, 2010

    Classic American reference. I know some people for whom this is their only cookbook. I use it if I'm looking for a simple take on a classic American or immigrant-American dish, for the most basic sauces or muffins, etc. A great book for getting a perspective on American cooking and its evolution.

  • lbarzin on December 29, 2009

    The one cookbook to have if you're stranded on a desert island. Even Julia Childs credits this as her go-to cookbook.

Notes about Recipes in this book

  • Cheese dips I

    • nicolemorgan86 on February 09, 2012

      Note that the recipe also relies on 1 oz. of cream cheese. Made this without the roquefort and used a bit more cheddar instead. Also subbed serrano-vinegar hot sauce for the Worchestershire. Great dip for baked pretzels, although very rich and filling.

  • Hot green bean salad

    • crandall57 on May 24, 2015

      Served the bacon dressing over fresh spinach. Added grated red onion and lemon thyme. Used peach white balsamic vinegar.

  • Pickled beet salad

    • eliza on February 10, 2016

      This is my favourite pickled beet recipe. I use white vinegar, and it's ready in a couple of days. Really good in sandwiches or with sour cream and dill. Very easy. I've made it with regular beets and with golden beets from the garden.

  • Buttermilk pancakes

    • cjannace on March 19, 2016

      These were very good, but very thin. Next time I may try not sifting the flour first to see if it makes them a little thicker.

  • Cornmeal pancakes

    • Laurendmck on February 20, 2010

      p. 645. Double the recipe. Would be great with blueberries.

  • Corn fritters with fresh corn

    • chefmichael on August 06, 2014

      Hmmm... 1 egg and 2 teaspoons of flour did not make a batter that bound enough to keep these together. Basically this is fried leftover corn. Good if your corn is super freshly leftover, but we wanted a more cake-like fritter here. We had less than 5 ears of leftover corn but more than 2.5 cups. Proportions seem off. Or perhaps Ohio sweet corn in season is bigger than what the recipe was tested with.

  • Baked potatoes

    • BlytheSpirit on November 23, 2013

      This is a great, basic recipe for baked potatoes. I have been lazy the last few years, using microwaves etc. And trying a few new-fangled techniques such as baking in salt. However, this is the method I fall back on - at the end of the day.

  • Spirit glaze for ham

    • MidwesternerTT on April 17, 2017

      Perfectly balanced flavors with baked ham. Simple stir-together glaze for the final half-hour of heating. I poured over the entire ham about 40 minutes before done baking, then basted every 10 minutes. I wanted a no-mustard change from my usual mustard-maple glaze and this was great on a small boneless ham. Leftover ham got frozen in half-pound packets and included some of the glaze/pan drippings in each.

  • Scalloped oysters I

    • ellabee on February 23, 2013

      p.112. Prepared with a pint of oysters, *just* fits into #20 gratin. Use baking sheet below to catch bubble-over.

  • Chicken paprika

    • ianapoli on January 15, 2016

      old fashioned recipe, quick and easy. served with rice but noodles would be okay too

  • Sauerbraten

  • Veal scallopini with tomatoes

    • Cheri on June 19, 2012

      Made a modified version of this. We really liked it. Omitted Marsala. Sauted the mushrooms, tomatoes, basil and garlic in olive oil and butter. Removed from pan and quickly sauted the veal, then added veggies back to skillet for a few minutes. Served over wide egg noodles that were dressed with butter and parm. Yum.

  • Braised pork chops with sauerkraut

    • chawkins on May 17, 2014

      Trying to use up the sauerkraut and applesauce in my refrigerator, EYB brought me to this recipe from one of my oldest cookbook. Quite simple, all you need to do is to crisp the bacon, brown the pork chops and mix the bacon, kraut, applesauce, dry mustard, brown sugar, wine and pepper together in a casserole, put the chops on top and bake. It was quite good, the applesauce and the sauerkraut complimented each other and the pork chops well.

  • Wheatless pie dough

    • L.Nightshade on July 18, 2014

      This recipe is tagged gluten free, if it contains rye flour, it is most definitely not gluten free.

  • Apple, peach or plum cake cockaigne

    • kimslist on September 13, 2010

      How can something so simple and wholesome be so delicious? My go-to recipe when I need to use up the extra plums from my tree. Great with firm varietals. Irresistible fresh from the oven.

    • MWFhome on July 17, 2014

      Suggest using light brown sugar for best effect to show off fruit. Sugar color is unspecified in the recipe. If fruit is very sweet, next time I would reduce sugar and cinnamon. It is an easy recipe for summer fruit, appreciated by guests.

  • Sourdough chocolate cake

    • Laurendmck on March 20, 2010

      I couldn't find this recipe in the 2006 edition.

  • Brownies cockaigne

    • Laurendmck on February 20, 2010

      I make these all the time. I add one tablespoon of instant coffee powder and I bake them exactly 21 minutes.

    • cpauldin on January 05, 2012

      This is a very good brownie recipe. Make sure the eggs are at room temperature as recommended- they seem to have a better texture.

    • BlytheSpirit on January 31, 2012

      This is my favorite brownie recipe.

  • Black walnut leaves

    • Piebaker on July 19, 2016

      These black walnut cookies are very good. I did not use the stencils, just formed and baked small cookies. Nor did I ice them. Lovely flavor.

  • Cream cheese refrigerator cookies

    • HazukaPie on December 02, 2016

      These are under "ICEBOX COOKIES" in the index.

  • Filled cookies with raisin, fig, or date cookie filling

    • vickster on August 08, 2015

      I made fig-filled crescents using Roll Cookie recipe. Also tried rolling up strips of dough, filling with fig filling, and cutting up after baking like a fig newton. Very good use of a few of my many figs currently on the tree!

  • Honey mint sauce

  • Candied citrus peel I

    • radishseed on January 25, 2013

      This recipe worked really well. I used a combination of Meyer lemon and grapefruit peels, ignoring the part about dipping them in chocolate at the end.

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Reviews about this book

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  • ISBN 10 0452279151
  • ISBN 13 9780452279155
  • Published Nov 01 1975
  • Format Paperback
  • Page Count 928
  • Language English
  • Edition Revised
  • Countries United States
  • Publisher Plume

Publishers Text

The Joy of Cooking grows with the times--it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. In this updated version, all the classic terms you'll find on menus, such as Provenale, bonne femme, meunire, and Florentine are not merely defined but fully explained so that you can easily concoct the dish in your own home. The whys and the wherefores of the directions are given throughout the book, helping you create recipes you never thought possible. A special emphasis on a vital cooking factor--heat--is added in this new edition. Your best-laid plans can be either made or marred simply by the temperature of a single ingredient. Learn exactly what the results of simmering, blanching, roasting, and braising have on your efforts. An enlarged discussion on herbs, spices, and seasonings tells you the suitable amount necessary in recipes. With more than 1,000 practical, delightful drawings by Ginnie Hoffman and Ikki Matsumoto, you can learn how to present food correctly and charmingly--from the simplest to the most formal service, how to prepare ingredients with classic tools and techniques, and how to safely preserve the results of your canning and freezing. No necessary detail to your success in cooking has been omitted. Divided into three parts, Foods We Eat, Foods We Heat, and Foods We Keep, The Joy of Cooking contains more than 4,500 recipes with hundreds of them new to this edition. This American household classic is the most essential item for your kitchen.

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