About this title: This facsimile edition of the 1931 cooking classic comes with its original introduction by the redoubtable Irma Rombauer and also an illuminating memoir-like foreword by her son Edgar Rombauer.
Note: This is a general synopsis. Each listing is described below.
Edition: NIS
Binding: Hardcover
Publisher: Scribner, Old Tappan, New Jersey, U.S.A.
Date Published: 1998
ISBN-13:9780684833583ISBN:0684833581
Description: Hardback: hard cover edition in good or better condition, some slight wear to edges, as normal for age of book. Excellent read. A good book to enjoy and keep on hand. Or would make a great gift for the fan / reader in your life. read more
"A friend of mine bought this and then complained that she didn't understand the format and that there were no instructions.
Granted, she's a rank beginner in the kitchen, but it does bring up a point: This is, as the title says, a facsimile of the 1931 edition. It is not a collection of retro recipes, reformatted into a modern cookbook. If you are not confident enough to add minor leaps of logic and faith to your list of ingredients, start with one of the more modern editions as your daily driver cookbook until you've had some practice.
But it's fun as heck to read and, personally, I like it for the cover art alone."
"Technically the book I have is the 1943 edition but it doesn't appear on any list here.
It's amazing! It has a whole section on cooking with soy and other meat substitutes because it is the wartime edition and meat is scarce. This book is so empowering and practical. Everything is based on rules for food - kind of like Elton Brown on Good Eats.
I made my first simple white sauce from scratch the other night. Not a bechamel for some fancy occasion, just a sauce and just 'cause I had all of the stuff. It was great."
"The Joy of Cooking has been around a long time, with a lot of revisions, but this is the one that started it all. The original is expensive, so it's a good thing the facsimile is available for those of us who want to read and use the old recipes without worrying about a fragile and expensive investment. The book is charming, with comments written in a style that you'd use when passing recipes on to friends. The Canned Spinach Ring recipe is a fine example, "This isn't one bit exciting, but as an emergency dish it is to be recommended." It's interesting to ponder what sort of emergency would call for this particular dish. Recipes harken back to the day when a healthy meal didn't mean quite what it does now. But the book also recognizes that things change, and there are comments about how things used to be done compared to the "modern way." Some of the recipes have obviously fallen out of fashion, but reading them is interesting nonetheless. And it's also interesting to see what ingredients were common in 1931, compared to today. As a cookbook to cook from on a regular basis, newer editions may be better. But as a look back at the past, this is a keeper."
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