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Joy of Cooking: 75th Anniversary Edition - 2006 | 
| Authors: Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
Brand: Cookbook
Category: Book
List Price: $35.00
Buy New: $17.50
You Save: $17.50 (50%)
New (57) Used (22) Collectible (7) from $14.77
Rating:  166 reviews
Sales Rank: 68
Media: Hardcover
Edition: anniversary
Pages: 1152
Number Of Items: 1
Shipping Weight (lbs): 3.7
Dimensions (in): 9.3 x 6.9 x 2.4
MPN: ROMBAUER
ISBN: 0743246268
Dewey Decimal Number: 641.5973
EAN: 9780743246262
ASIN: 0743246268
Publication Date: October 31, 2006
Availability: Usually ships in 24 hours
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Product Description
A mealtime mainstay since 1931, this kitchen classic is an encyclopedia of culinary creativity. With 4,000 of the most beloved recipes from past editions, updated for the modern kitchen, and 500 brand new recipes, you'll experience the joy of cooking like never before.
Amazon.com Review
The much anticipated 75th anniversary edition of Irma Rombauer's kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. 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. Take the new Joy for a test-run in the kitchen with these featured recipes for Roast Brined Turkey and Apple Pie, and watch a video demonstration for their recipe for 10-in-One Cookies. And read on for celebrity chef "Odes to Joy," Joy timeline, and Joy trivia.
Odes to Joy
 "Great cookbooks are not just collections of interesting recipes. They are, first and foremost, books that tell a story, the story of how people lived and cooked at a particular point in time. They reveal, to borrow an expression from James Beard, their delights and prejudices, their view of the social order, their appetite for serving others food that meets the expectations of their social class. Food can be anything and everything from fuel to an object of intellectual curiosity to full-bore hedonism that transports the mind and body far from the dinner table with just one overwhelming bite. I started cooking out of an early edition of Joy when I was only 7 years old. I remember making a basic chocolate cake with 7-minute frosting. The cake turned out fine, but the frosting resembled gruel and was my introduction to the importance of following a recipe to the letter. Evidently my lack of patience and precision had led me astray. But after that first brush with culinary failure, Joy led me to many, many successes over the years; more to the point, I became enamored of Ms. Rombauer's voice, the matter-of-fact charm that led her to suggest "stand facing the stove" as a sensible first step in any recipe. The amateur but highly evolved enthusiasm that Irma Rombauer brought to the world of home cooking was a breath of fresh air after the slightly earlier era of culinary dowagers Fannie Farmer, Mrs. Beaton, and Marion Harland. To those pillars of culinary wisdom, recipes were shorthand for cooks who had spent a lifetime in the kitchen. A pie pastry recipe might be written as "make a paste." But Ms. Rombauer was there to hold our hands, to put food in a social context and give it attitude, energy, and meaning in a world where food was leaping past the narrow formality of the Victorian age. For all of our worldly knowledge about ingredients and culinary custom, few cookbook authors have managed to perfectly capture, without artifice or self-conscious chatter, the vernacular of an age. Irma Rombauer introduced us to a room in our home--the kitchen--that was to become a place of enjoyment, not just one of backbreaking labor. She represented the essence of the new American experience, which suggested that everything in life could be transformed into pleasure with nothing more than the proper attitude. And what better way to celebrate this new age than to have a smashing cocktail party with the perfect hors doeuvres? The original Joy of Cooking was mind over matter, the perfect mix of attitude and function. Even as times have changed, the Joy stands out as a watershed volume, a book that speaks to the very heart of who we want to be in the kitchen: producers of our own story, directors of the good American life. And, according to Ms. Rombauer, all we have to do is take that first easy step and "stand facing the stove." --Christopher Kimball, founder and editor of Cook's Illustrated
 "I'm often asked to pick my favorite cookbook. Considering that there are over 3,000 cookbooks published each year, it's a daunting task to try to narrow them down. Speaking as a chef who never went to cooking school, I've been enthralled by certain cookbooks, immersing myself from cover to cover and learning about exotic cuisines from all over the world. But for just plain basic information, both the original and revised Joy of Cooking are still my bibles. I can't tell you how many times my wife Jackie and I have thumbed through the stained and broken-backed copy of Joy in our home kitchen, looking for our favorite angel food cake recipe, our favorite skillet corn bread, our favorite fluffy biscuits, and crisp waffles, and on and on. It's tough to picture my family table--or, in fact, the American table--without a well-worn copy of Joy of Cooking in the background." " --Tom Douglas, author of I Love Crab Cakes!
 "I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." --Paula Deen, author of Paula Deen Celebrates!
 "In our kitchen, Joy of Cooking is a tool as indispensable as the chef's knife, the scale, the whisk. We actually own two copies--a shelf-copy for reading, and one whose sauce-splattered, dog-eared pages bear witness to just how much joy we get from Joy." " --Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook
 "Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." --Tyler Florence, author of Tyler's Ultimate
 "Joy of Cooking is a book I turn to whenever I have a question about food or cooking. The new edition is the combined effort of some of the best cooks writing today; I know I can trust its information. And trust is, to my mind, the essential quality of all great cookbooks." --Sally Schneider, author of The Improvisational Cook
 "When Andrew first contemplated becoming a chef in the 1980s, he asked two Boston chefs of his acquaintance what books he should read. Each independently recommended Joy of Cooking as THE classic with reliable recipes for just about everything. (The second chef urged him to look for an early copy for the sheer entertainment value of reading how to cook a possum.) A decade later, when we interviewed 60 of Americas leading chefs for our first book Becoming a Chef, we asked them the same question--and again Joy was one of their five most recommended books. In fact, we recommend buying two copies, like we did: we keep our chocolate-smudged copy of Joy in our kitchen, and a reading copy on our bookshelves." --Andrew Dorenburg and Karen Page, authors of What to Drink with What You Eat
 "Our Joy of Cooking is dog-eared, flour dusted, chocolate smudged, oil spattered, and easily the most used cookbook on the shelf. The staggering amount of information in the book taught us the basics when we were in our teens and has informed our cooking for the decades since. We wish we had written it!" --Johanne Killeen and George Germon, authors of On Top of Spaghetti
 "I received a copy of Joy of Cooking in my late teens. I have treasured the cookbook ever since and still use it frequently as a reference. In the late 80's I was asked to represent American Cooking in Italy. I cooked all over the country for 2 months. The only book I took was Joy of Cooking. When ingredients that I had ordered did not show up and I had to totally wing it, I used this book to get me out of a few jams--like what the proportions are to make your own baking powder! If I could have only one cookbook--other than my own of course!--it would be Joy of Cooking-as it is the bible of American cooking" --Kathy Casey, author of Kathy Casey's Northwest Table
 "I have purchased Joy of Cooking for all my restaurant libraries as well as my own. The recipes always work--always--and the informational chapters are accurate, to the point, and incredibly helpful--couldnt live with out it!!" --Cindy Pawlcyn, author of Big Small Plates
A Brief History ofJoy  | 1930: The United States stock market crashes creating the great depression.
1931: Irma Rombauer takes $3,000, the modest legacy her husband leaves at his death, and she self-publishes the first Joy of Cooking. She is 54 years old.
1932: Irma tries to sell her book to a commercial publisher, Bobbs-Merrill of Indianapolis, IN, and is rejected.
1933: Prohibition is repealed and Adolf Hilter becomes to Chancellor of Germany.
1935: Bobbs-Merrill receives another submission of the Joy of Cooking from Irma. This version is not the self-published book but a revision, typed and bound in 15 notebook binders.
1936: March 26 is the publication date for the first commercial Joy of Cooking. The first print run is 10,000 copies and the book costs $2.50.
1937: The Golden Gate Bridge is completed in San Francisco and Gone with the Wind, a Scribner book, wins the Pulitzer Prize.
1939: Bobbs-Merrill publishes Irma Rombauer's book Streamlined Cooking, a cookbook dedicated to convenience foods. The book is not a commercial success.
1940: Freeze-drying is invented.
1941: Pearl Harbor is attacked and America enters World War II.
1943: The bestselling "wartime" edition of Joy of Cooking is published which includes how to creatively deal with the food rationing during World War II.
1946: A "post-war" edition is printed with very few changes.
1947: The microwave oven is invented.
1951: Marion Rombauer Becker joins her mother Irma as co-author of this edition.
1955: Gunsmoke debuts on CBS.
1961: John F. Kennedy is inaugurated as the President of the United States.
1962: Irma Rombauer dies in her native St. Louis. The sixth edition of Joy of Cooking is published.
1963: The French Chef with Julia Child debuts on public television.
1969: Neil Armstrong and Buzz Aldrin become the first to walk on the moon.
1970: The Beatles break up.
1974: President Nixon resigns and Stephen Kings Carrie is published.
1975: The first--and last--edition of Joy of Cooking that is completely Marion Rombauer Becker's work is published.
1979: Margaret Thatcher becomes the Prime Minister of Great Britain.
1980: The median household income in the United States is $19,074 and it seems the entire country is playing PacMan.
1981: The first genetically engineer plant--the Flavr Savr tomato--is approved for sale.
1984: Coca-Cola changes its 99-year-old formula and launches New Coke.
1990: East and West Germany unite.
1997: After a more than a two decade hiatus, the eighth edition of Joy of Cooking is published by Scribner with Ethan, Marion's son, at the helm.
2006: A new edition of Joy of Cooking, based on the writing and structure of the 1975 edition, is published to celebrate the 75th anniversary of Irma Rombauer's self-published cookbook. |
Joy Trivia | For the 75th anniversary edition, 4,500 recipes were tested that used a total of 400 pounds of butter, 300 quarts of milk, 485 pounds of red meat, and 275 pounds of fish and shellfish. The average age of a recipe tester working on the 75th anniversary edition was 46.7 years. Recipe testers spend 8,798 hours testing recipes and techniques for the latest edition. The knife was the first cutlery invented, followed by the spoon, and, much later, the fork (11th century A.D.). Caffeine is the most widely used behavior-changing chemical ingested worldwide. Eating cheese slows the decay of teeth. A light coating of oil speeds cooking and improves flavor of most grilled foods. Some of the most requested recipes from past Joy of Cooking editions include Chicken Marengo, Chocolate Cake (also known as the "Rombauer Special"), and Golden Glow Gelatin Salad. Ice is considered one of the most important ingredients in making drinks. Popsicles, baby back ribs, smoothies, and power bars are just a few of the recipes making their debut in the 2006 anniversary edition. The 2006 Joy of Cooking has instructions on using natural ingredients to color Easter eggs: beets for pink; chopped red cabbage for blue; tumeric for yellow; and the skins of 12 red onions for orange to burnt orange. Slow cooker recipes are included in the 2006 Joy for the first time. |
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| Customer Reviews: Read 161 more reviews...
 excellent gift for new or experienced cooks December 2, 2008
V. Campbell
I wanted an all purpose cookbook for a gift. The book should have all the latest information on food prepartion, calories,etc. I have an old edition that I use for any food preparation question.
Solid all the way November 29, 2008
Bryan Ross
As a Chef for the last 10 years, this book has never done me wrong. Every recipe is rock solid, I love being able to find a recipe for something that I may not be familiar with. I give it to every novice cook or aspiring chef I come across. Its step by step recipes is an invaluable resource to even those who are unsure of themselves in the kitchen.
If I could, I would give "Joy ..." 6-stars November 26, 2008
Norman Strojny (western desert of Utah)
"Joy of Cooking: 75th Anniversary Edition - 2006" is a terrific cookbook. I am the cook in our houshold and I have it sitting out where I can get at it. Also, I still have the previous edition sitting on a shelf, just in case. This is the cookbook I consult first, when I want to make sure of anything having to do with cooking or any sort of food preparation.
This is the one cookbook that will give me a good recipe for any standard dish, with lots of hints for more difficult dishes. Also, it has a huge amount of cooking basics.
This book also makes a terrific present!
 a sad echo of the original -- but you can still get the real thing November 21, 2008
John Rosevear (Massachusetts USA)
1 out of 2 found this review helpful
The infamous and unfortunate late 1990s "update" of this important classic took it in a trendy, low-fat, vaguely-Northern-Italian-accented direction -- and worse, removed so many of the key instructions and techniques that made the classic Joy the one all-purpose reference. A sad day indeed. Fortunately, a happier day followed when it was announced, after some uproar, that the 1975 revision -- the Last Good One -- would remain in print, and so it does to this very day. Do yourself a favor: Forget this unfortunate hodgepodge and go get the real thing, ISDN #0026045702, available in lovely durable timeless hardcover right here at Amazon.
The Joys of Joy November 14, 2008
Jasie
1 out of 1 found this review helpful
Joy of Cooking is downright amazing. It's rare that I need a recipe that I can't find in here. And never has this book let me down.
I love cookbooks. I have the ones by famous chefs, I have the local collections put together by churches. I have the ones that are put out by magazines and the ones put together by websites. I've got some like this, densely packed with information but not a lot of pictures (aside from instructional ones) and I have some that seem like they exist only to show off pictures of the food. (And that's fine by me!)
But when I'm making something for the first time, I come to Joy. When I need to do a recipe and I don't have time to try a recipe that might turn out awful, I go to Joy. When I just want to eat really good food, Joy of Cooking is bound to be my first stop.
And why wouldn't it be? There are so many recipes in this book! For everything! See the number on the cover? 4,500? They're not kidding. There will be some of those recipes that you don't like. But that will probably come down to your own taste -- you couldn't get me to eat borscht in a million years -- and not a bad recipe.
A lot of people say that if they could only keep one of their cookbooks, this is the one they'd grab. I'm going to echo that sentiment. This is the only cookbook a lot of people will need. If you're a cookbook addict like me, you'll still buy more, but if you just need a comprehensive book to help you out in the kitchen, then look no further.
However, there are mistakes in this book! With any cookbook or craft book or anything that gives you instructions on doing something, you should always look for the errata. Joy of Cooking has a pdf file of their corrections on the website [.....]. There's a section right at the bottom of the front page talking about it. The recipes that will need corrections are:
Orange and Onion Salad (Sicilian Salad), Chicken Marengo, Chicken Paprika (Paprikas Csirke), White Bread, Whole Wheat Bread, Pancakes or Griddle Cakes, Pecan Lace, Caramel Buns (Schnecken), Crisp Chocolate Cookies, Beer Bread, Sponge Cake, Orange Curd, Filled Sweet Crepes, and Madeleines.
If you notice any others, please let them know so that we can all get them fixed!
There are two kinds of people looking for cookbooks that I would not suggest this book to. The first kind are people who don't really cook, and don't really care about the recipes. You know who you are! You like to look at the pictures of delicious looking food and maaaybe you think, "One day, I might make that." but you know you won't. I was like that once, and owned many many colourful cookbooks. Once I started cooking, I got this book. And there are very few pictures. The black and white drawings that do occasionally show up are, as far as I've seen, not of the finished product. You'd be better served with a different book.
The other type is the person who only wants a cookbook for one kind of food or one method of cooking. It's not that there aren't recipes from various regions and cultures, or that there aren't tons of things to bake, barbecue or deep fat fry. But if that's ALL you want, then there may not be enough, say, Greek recipes for you, or everything that doesn't involve grilling may get in your way.
But for everyone else in the cookbook market, I would say, if you don't have this book yet, you have to get it!
I haven't even mention the other things in the book. The Know Your Ingredients section could probably be a book in itself, and doesn't just cover background information on ingredients or help with how to use them, but in many cases, how to grow them, get them and prepare them. There are instructions for choosing a maple tree to get syrup from and how to tap it. Seriously!
Cooking Methods and Techniques covers kitchen equipment and cookware and of course, methods and techniques such as cooking in your fireplace, outdoor cooking, high altitude cooking, deglazing, skewer cooking, microwave cooking, and how to deal with burns and get out stains.
It's time to end my gushing now though. If I don't stop writing you'll never finish this review and then how will you get it?
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