This cookery book has over 1000 pages of recipes, and features descriptions of ingredients, drawings of techniques and equipment, healthy-cooking tips, suggested menus, and more. From Beef Wellington to baked macaroni, this text include numerous levels of technical difficulty.This cookery book has over 1000 pages of recipes, and features descriptions of ingredients, drawings of techniques and equipment, healthy-cooking tips, suggested menus, and more. From Beef Wellington to baked macaroni, this text include numerous levels of technical difficulty.Read Less
This is the best all purpose cookbook that I've seen in over 50 years. It has all the standard recipes plus it even explains how to sharpen a kitchen knife and maintain most other kitchen equipment and serving pieces. Also has a great section called "Know your ingredients" including a list of equivalents & substitutions for common ingredients and some cooking techniques . It's been around since 1931 and was completely revised in 1997. Includes menu ideas. Spiral binding makes for easier use.
Mar 15, 2012
Must have cookbook
If you are interested in cooking or starting to cook this is a must have item for your kitchen. This edition is the best one. The later ones are just not up to par with this one...this is the one to stock in your kitchen. You'll never regret it. It covers way more than recipes. Ingredient info, cooking techniques, prep techniques, you name it, it's got it. You'll use this cookbook more than any other cause it has the answers; how long do you steam cauliflower? how do you make a white sauce? what are the best ways to cook different cuts of beef? Like the title says - it's an all purpose cookbook.
Feb 5, 2011
I bought 2 copies because someone borrowed my copy, and never returned it, and the other one for a friend whose copy was falling apart.
The price was right $0.99 each and well worth the shipping charges.
I would recommend this book for those are just starting to learn how to cook as eihter a hobby or as a proffession.
Nov 6, 2008
excellent basic cookbook
This is a great reference cookbook for all cooks but especially important for the beginning cook embarking on daily meals and everyday home baked goods. This older version from the early 70's has smaller portions for meal recipes and used natural ingredients for baking. It has a substitution tables, measurement tables , ingredient definitions and explanations of process. I have been in the kitchen daily for the last 35 years and I still use this cookbook.
Sep 11, 2008
One of the Best
Fantastic cookbook. I want to give it to as many friends as I can.
Publishers Weekly, 1997-09-15 First self-published in 1931, Joy of Cooking became an American classic over time because of its reliability as a resource of basic information, not for its culinary daring. The sixth revision, the first in 22 years, advances that tradition with distinction and some calculated flair. Its 2500 recipes reflect how broadly the mainstream of American cookery now flows. New recipes range from Dashi (Japanese stock of kelp and dried bonito flakes) to Grilled Pizza Margherita, Doro Wat (Ethiopian Chicken in Red Pepper Sauce) and a very simple Vitello Tonnato (cold veal napped with tuna-laced mayonnaise). New desserts are as everyday as Blueberry Cobbler (though this one is flavored with lime zest) or as richly extraordinary as Alice Medrich's Chocolate Cheesecake. Medrich was one of many chefs (including Rick Bayless, Patricia Wells, Jim Dodge and Deborah Madison) consulted for this edition. Modernisms are everywhere, from varietal coffees to a vastly larger sampling of pastas. Appealing new chapters include Grains; Dried Beans and Soy; and Little Dishes, which covers tapas, dim sum, meze and other international specialties. Although cautions against excessive fat intake are included, the taste for deep-frying is answered with Buffalo Wings and No Fail French Fries. As to physical changes, the two-column format remains, but Laura Hartman Maestro's 1000 new illustrations (e.g., of fruits and pasta shapes, as well as of such techniques as cleaning hard-shelled crabs) are more attractive and helpful. Organization is also improved: Stocks and Sauces are collected in one section rather than scattered; Salad Dressings now follow Salads rather than cropping up a few hundred pages later, as in the previous edition. No longer sans serif, the type is chunkier, with ingredients no longer bold-faced. Symbols within recipes (pointers to success, blender, etc.) have been sensibly eliminated. While many expository sections echo the previous edition and the royal "we" still appears throughout, much of the quaint gentility that marked Joy's past tone has been pared away. Nostalgic purists may object; others won't miss the somewhat patrician air. While attempts to be internationally and nutritionally au courant tend to be a bit self-conscious, Joy still contains a vast wealth of invaluable, and now updated, information. BOMC main selection; Good Cook and QPB selections; first serial to Family Circle. (Nov.)
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