Joy of Cooking by Irma S. Rombauer

Joy of Cooking Reviews

• 
  Katie

  The day I found out my grandmother was dying was the day I got this book.
  
  She was sick and we were both very hopeful that she would get better. She was lying on the couch in the living room and asked me to boil her a potato. I, being 19, had NO idea how to boil a potato! But I did not want to bother her about it - so I went into the kitchen and started up the pot of water.
  
  Not only did I ruin that cute little potato ... but I saw my grandmother lose it!! She came into the kitchen and saw the whole potato (not peeled or cut) hanging out in the pot and lost it. She started crying... How can I leave you if you can't even boil a potato?!
  
  My grandfather happened to arrive home at that moment. He did a big sigh when he heard and saw the commotion. My poor frail grandma rolling around on the stool (too weak to stand up even), throwing pans around as she was trying to find another pot to make her potato in. He got her calmed down and fixed her another potato. But before it was even boiled she made him go out to the store "right this minute" and buy me the joy of cooking.
  
  She knew that she would not always be in the kitchen with me to help me cook -- so she got me a GREAT back up.
  
  That is how I knew my grandmother wasn't going to get better and that I had better learn how to boil a potato.
  
  I love you grandmother!
  
  **This was in 1991. I still miss her daily but think of her every time I bake. Thank you everyone for your well wishes!
• 
  Carey

  The 1997 edition is infallible.
  
  The pre-1997 editions are good if you want to can or pickle your own veg, cook opossum, and make aspic.
  
  The fifth edition, ie the 75th Anniversary edition shown in the picture above, contains too much retro-inspired nonsense and does not continue the practical and innovative approach laid out in the 1997 edition.
  
  Basically, the 1997 edition took the heart of the Joy of Cooking, that is, that it is a book that contains all the recipes your average american cook needs, and updated it for the 1997 american palate (added in asian and mexican foods, , removed casseroles made with mushroom soup, etc). The first person narrative of the other editions was mostly removed.
  
  The 75th anniversary editions does no further innovation, and instead adds in some of the older recipes and sections (with limited practical use, in my opion), and adds a good bit of personal narrative back in.
  
  If you're serious about cooking, find the 1997 edition, it will never let you down. If you're interested in the evolution of american recipes from the perspective of the Becker family, the 75th anniversary edition is your book.
  
  
• 
  HBalikov

  I have had my Joy of Cooking volume for many decades and it is showing its age and frailty. I read/heard several interviews with the Rombauer family members that have put together the new 2019 edition of this classic.
  
  The book cover claims that this edition has revised over 4,000 recipes and added 600 new ones! It is certainly bigger both in format and in weight. I agree with the authors’ choice not to add photos of the recipes both for space consideration and because there is nothing that dates a cookbook quicker than a period photograph.
  
  What I liked: The indexing is better with more chance to look up recipes by ingredients, ethnicity, or unusual requirements (such as high-altitude or gluten-free). There are many more ethnic recipes and Asian cooking is better represented. The section on tea, tea drinks and tea-making has been expanded. Accompanying beverages (including wine) have been expanded. There is more on nutrition and more suggested menus for events, holidays, etc. I appreciate the additions to the “Eggs” section including Kuku Sabzi and souffléed omelets.
  
  My favorite discovery? My previous edition has one “classic” recipe for brownies (Brownies Cockaigne). That one is included in the new edition but there is an additional one (Fudgy Brownies), and I like it better!
  
  Full disclosure: I haven’t bought this book; it is merely a loan from our local library. My cookbook shelf needs to shed more than the previous edition I own, if I am to make room for this one. Should I go for the digital version? Not sure. Below, for anyone who is interested, is the extensive table of contents.
  
  Getting Started
  Nutrition and Food Safety
  Entertaining and Menus
  Streamlined Cooking
  Beverages
  Cocktails, Wine, and Beer
  Appetizers and Hors D’Oeuvre
  Stocks and Soups
  Salads
  Sandwiches, Tacos, and Burritos
  Egg Dishes
  Fruits
  Vegetables
  Pasta, Noodles, and Dumplings
  Grains
  Shellfish
  Fish
  Poultry and Wildfowl
  Meat
  Game and Exotic Meats
  Stuffings and Casseroles
  Savory Sauces, Salad Dressings, Marinades, and Seasoning Blends ‘
  Breads and Coffee Cakes
  Pancakes, Waffles, Doughnuts, and Fritters
  Pies and Pastries
  Cakes and Cupcakes
  Cookies and Bars
  Icings, Fillings, Frostings, and Sweet Sauces
  Desserts
  Ice Cream and Frozen Desserts
  Candies and Confections
  Keeping and Storing
  Food Canning
  Jams, Jellies, and Preserves
  Pickles
  Salting, Drying, and Fermenting
  Know Your Ingredients
  Cooking Methods and Techniques
• 
  Rob

  I would not consider this my "everyday" cookbook but the The Joy of Cooking is a definite must for anyone that takes their cooking seriously, enjoys spending a bit of time in the kitchen, and needs a good all-purpose reference that covers everything from emergency substitutions to complete banquet spreads.
  
  What do I like most about The Joy of Cooking? It is fairly encyclopedic, covering about as broad a range of cooking topics as it can; while most of the recipes are from the Western tradition, it also dips into some less traditional preparations (e.g., ceviche). The book does not assume that you know anything about cooking -- not sure what a "dash" is? You can look up an explanation for that. What's the difference between a filet and a cutlet? It explains that, too. (HINT: they're basically synonymous.) It has a great index, is organized well, and has recipes to cover almost any occasion and varying degrees of culinary sophistication.
  
  What don't I like about The Joy of Cooking? It's encyclopedic nature can be a little intimidating sometimes. If you already have a good idea of what you want to make, there's a good chance that you'll find a great recipe; if you're looking for ideas though, the text may overwhelm you. Speaking of text -- the pictures are all illustrations. Granted, they're good illustrations but I tend to prefer photos in my cookbooks (helps me decide what to try next).
  
  One last point about The Joy of Cooking: I would recommend it to everyone except vegetarians. The book assumes an omnivore's diet so if you eschew the animals in your diet, I would estimate that greater than half of these recipes would not appeal to you.
• 
  February Four

  For Christmas, I decided I was going to have Japanese strawberry shortcake (as in a sponge cake filled with strawberries and cream). I needed a basic sponge cake recipe and couldn't find one anywhere, not even in my usual high-altitude baking bible, Pie in the Sky, nor in the other book I had, The Best Recipe. It was December 24th, the only other recipe I'd found was online from New Mexico but which I did not trust (it asked me to beat the eggs until stiff, a HUGE no-no at high altitude). Almost at the end of my rope, it suddenly occurred to me to try this book.
  
  And I found it: High-altitude Sponge Cake, on page 750!
  
  I now have a beautiful Japanese strawberry shortcake in the fridge chilling until dinner. Christmas Eve is saved, thanks to Joy of Cooking!
• 
  Carla

  earliest good memories are found in the stains in this book that lives on a shelf in my mother's kitchen.
• 
  Barbara H

  I don't know why it took so long for me to include this very worthy book to my Goodreads Library. This is my second copy. The first, a paperback, became so tattered and worn that my son presented this valued edition as a gift. I have been cooking for more than forty years, but continue to return to this book for ideas, information and special recipes. On many occasions I search for new ways to prepare foods and will find the ideal formula for preparation. Frequently I will "tweak" the recipe in order to please the palates of my diners, but JOY has rarely failed to please me.
  
  It is important to note here that this is far more than a recipe book. It is possible to sit down and read this hefty tome for information and sheer enjoyment. Aside from the wealth of sections for appetizers, through to a huge array of desserts, there are sections describing a multitude of food facts. One can learn about different grains, exotic fruits and vegetables and the preparation and significance of many ethnic foods. Historical and geograpical factors are also included.
  
  I would recommend this above all other cookbooks for both novice and experienced food preparers! A perfect engagement gift!
• 
  Kat

  No pictures, but everything in this cookbook is delicious.
• 
  Corban Ford

  I enjoyed flipping through this, and I made a pretty good dinner ALL BY MYSELF. (what an achievement right?) The Joy of Cooking just has so much depth to it, with hundreds of recipes, add ons, possible amendments, and very interesting segments on cuts of meat, best way to use grains, and well thought-out menus. it's the OG of cookbooks for a reason, and in my eyes the best cookbook of all time.
• 
  Joy

  I got this way back when I first got married. I wasn't a good cook then and I'm not now! This cookbook didn't help!
• 
  Jennifer

  i love this old 1973 edition rescued from my mom's basement. the writing style is awesome: you can hear them chiding you for your awkward kitchen skills. heavily uses ingredients that are out of fashion now, so that's historically interesting: lots of parsley, livers, anchovies, tarragon.
  
  the recipes are not all so daunting: some of them are forward-looking to today's minimal cooking in their simplicity and flexibility. saved me many times when my fridge was sadly understocked.
  
  also, you can cook ANYTHING with this. including bear. whale. 'possum. (although for the latter, it suggest you raise it on a diet of milk and grains for a week before boiling it. this book is not for the weak!) i actually enjoy reading this book for fun during breakfast.
• 
  Abigail

  Aptly described by other reviewers as an American classic, The Joy of Cooking has been in "my" kitchen for as long as I can remember. My own personal copy, which I still own, came to me as part of a prize that I won in a book raffle during college. I somehow managed to misplace the other four cookbooks that were also part of the prize (lost in a move, I believe), but this volume is still around.
  
  More than just an extensive and thorough cookbook, this is a culinary reference work, containing all sorts of basic information about food preparation. Wondering how long you should soak those dried beans or legumes before cooking? Hoping to discover how to blanche nuts? Look no further... I find that this is a helpful book to have around, even if I don't use the recipes that often.
• 
  Kecia

  Started as a project for my church back in the 1930s here in St. Louis, The Joy of Cooking is now an American classic. It is encyclopedic in scope. If you just want to know how to boil an egg...it's in there. If a friend brings you rudabaga...there's a recipe for that, eel....there's a recipe for that, wild game...there's a recipe for that, triple layer chocolate cake...it's in there too. Want to know which wine glass to use...where to place the forks...or how to do practically anything in the kitchen...it's in there! I have a very soft spot for this book and anytime I find one at a yard sale, thrift store, book fair...I buy it!
  
  The 75th edition has too much baking soda in the pancakes so use previous editions for that recipe. A friend of mine read the tuna salad recipe wrong - instead of using mayo OR olive oil, he read mayo AND olive oil - and it is super delicious the wrong way too. The brownie recipe is the best anywhere and even I can make them.
  
  If you only own one cookbook, this is the one to own.
• 
  Kim

  Goodness gracious, this book could be called "The Kitchen Bible". It has contains information on anything and everything you could ever want to know about preparing food. I don't understand how anyone can possibly know this much (I think writing this book would be more difficult than writing a dictionary) but I'm sure glad that they do!
• 
  Cynthia Nobles

  I develop lots of recipes, and when I need to know what's considered standard ingredients for a specific dish, I always turn to this book. It's a great reference source. If you never owned another cookbook, you could get along fine with just this one.
• 
  Erin *Proud Book Hoarder*

  This big, amazing book covers about everything one needs to know. Procedures, instructions, recipes, techniques, guides, food charts. This needs to be in every cooks library. Timeless information
• 
  Manik Sukoco

  I'll start with the written content: this cookbook is a complete guide not just for cooking, but for food as a whole. There are recipes for every conceivable type of consumable. Beverages (nonalcoholic and alcoholic), appetizers, snacks, candies, jellies, desserts, sauces/toppings, stuffings, and what goes in-between: simple entrees to full-blown multi-course dinners. The instructions are detailed and easy to understand. Unlike cookbooks that tell you to "cut into fillets and braise until done" or "serve with a piquant sauce," the directions take you through step-by-step, always explaining what is really meant. The ingredients range from items found in any supermarket to the more obscure near-alien things that will require serious searching, although most of the ingredients are quite reasonable. There are numerous illustrations throughout, finally letting mankind in on the secret of why some coffee cakes look like they were made from the inside out.
  Not just recipes, either. This book includes detailed information on selecting, testing for/maintaining freshness, storing (including an entire chapter on freezing), preparing, and cutting the food. Different types of fruit are explained. Half a dozen pages are devoted to informing the reader about wine. Cuts of beef are explained here; it finally explains why chuck is chuck and tip is tip, and where they come from. Table decor, place settings, and appropriate wine glasses are explained too.
  The writing style is joyful. Clearly, the authors do not just enjoy cooking, serving, and eating the food... they like talking about it, too. There is a gleeful sense of humor throughout, and anecdotes about where the food originated from and how it got its preposterous name. The contents of this cookbook are a treasure.
  Now for the bad part: the physical book. Had the pages been printed on better quality paper, I would upgrade this poor excuse for a tome to galley status. The paper is clearly manga paper, almost (but not quite) as good as the quality of the phone book paper of your yellow pages, yet not quite as thick. The pages are transparent enough that you do not need to turn the flimsy page to see what is printed on the other side. The text size is small, the same size as the print of the listings in a phone book. The ink quality is atrocious; it's obvious that the photocopying machine used to crank out these pages was running out of toner, giving the book dark-text pages and fuzzy pale-text pages. Sometimes it's hard to tell whether the text is in bold print or if the toner cartridge went into its final death throe. The spiral spine is cheap plastic and does not allow easy page-turning. The quality of this (physical) book is absolutely ridiculous.
• 
  C.

  I can't believe this only has three stars - that's like giving giving the foundation of your house three stars. Joy might not be the most exciting cookbook, but I use it almost daily, not only for recipies but just for everything I need to know about food. How should I store beets? How many teaspoons are in a cup? What exactly constitutes "three medium potatoes? I want to thicken my soup, but I'm out of cornstarch. I've got potatoes and leeks and want to make soup, do I need anything else? Every kitchen needs a copy of this book; you might spend more time showing guests the new rec-room than showing off the foundation, but its there and it makes everything else work.
• 
  Wendy, Lady Evelyn Quince

  Simply put:
  
  My cooking Bible. I could not live without it.
  
  From drinks, to appetizers, to brunch, to soups, to tasty vegetable dishes, to meat courses, to fish, to desserts...this is it!
  
  I've learned to prepare rabbits and squirrel, made spaetzle and dumplings, elegant desserts like pears soaked in wine and cream...and so many more!
  
  Not bad for a woman whose first prepared meal was overcooked linguini (20 minutes in a pot) and canned, cold clam sauce. :-0
  
  5 stars /A++++++++++
• 
  Natalie Rood

  This book is an absolute classic and for good reason. If I want to experiment with a new ingredient that's on sale at the grocery store, I can almost always find a recipe in my lovely handmedown copy of Joy of Cooking. I've been told that the 6th edition is the "definitive" one, but I'm quite fond of my 5th edition and don't feel the need to buy another.
• 
  Lisa Vegan

  My mother used this, among many other cookbooks. I've never used it much. But it's very useful as a reference to determine the correct cooking times for different methods of cooking many different vegetables.
• 
  daemyra, the realm's delight

  One of my go-to favourites in the kitchen. What I love about the 75th anniversary edition of Joy of Cooking is that it has a little bit of everything, evocative of the time period each edition was published. There are recipes for finger food and casseroles with the most 1950s names, alongside recipes for making sushi rice. It's fun to flip through the pages, learning the difference between appetizers and hors d'œuvres to the entertainment and course planning aspects of home dining. You might not apply all the information right away but you'll enjoy learning about it!
  
  Joy of Cooking offers uncomplicated but reliable recipes for homemade comfort food. Roasted vegetable lasagna, shepherd's pie and their potato recipes in general (mashed, scallop, bubble and squeak) were so easy to make and so cheap to make. There were so many leftovers. Generally, I've been more impressed by their savory section but will need to explore baking further. I tried their banana bread recipe but thought it tasted dry, although others who tasted it said it was fine. Joy of Cooking is a valuable encyclopedic resource for your basic North American classics.
• 
  Carla Sofia Sofia

  "A good cook is good because they cook, often, and with curiosity."
  
  I finished this vast continent of a cookbook a few days ago and am so grateful for the whole meandering journey for moments like the above. This book is generous, expansive, and thoughtful, earning every one of its 1152 pages. The humor, wit, and wisdom interspersed throughout makes me want to be a better cook and honestly, a better person— to be able to write with such advanced expertise and precision while still showing such humility and meeting the reader where they are is beautiful and what I aspire to as a teacher. Thank you to this book for teaching me how to make gin martinis and lightning cake, how to properly care for cast iron, how to make a roast without smoking up the stove, even how to achieve the nearly perfect soft boiled egg (still working on it!). There's a lot more I want to learn and I'm glad to have taken this year and a half journey of reading it through so now I'll know exactly where to look back.
• 
  Gabriel

  Since the last time I updated my reading log, a pandemic has set in and I've been in quarantine for over three weeks - which I have the good fortune of being less directly affected by than many, but it's still a bit of a change. I think in a lot of ways this is the least interesting update I could possibly make here, because for lots of us it's universally true. Since the beginning of March, I've gone to a few museums for class puttering along as normal, then seen my whole school shut down, then my state, as I work online and experiment with my DSLR and play the waiting game. The matter of time. The matter of time, I guess, in a pandemic or outside of it.
  
  The... good...? news is that I had 38 books out from the library when it shuttered and suspended loan returns, and a limited 2-week checkout on this new edition of The Joy of Cooking was one of them.
  
  And wow, it's standing me in good stead.
  
  It's a gigantic tome and easy to look up any particular type of thing or ingredient for basic reference on how it's made and what that does; I'm a fairly novice cook, having seriously started to learn for the first time at the beginning of this year more or less, and I've already learned various basic template things and also stuff like "pan sauces are so easy and make everything amazing." It's handy. It's easier to handle in the kitchen than a smartphone or a laptop. I highly recommend the hardcover of the 2019 edition for getting accidentally and serendipitously stuck with during an indefinite quarantine. Good stuff.
• 
  Steven Peterson

  I have a copy of the 1997 edition of “Joy of Cooking.” It is probably my most used cookbook. The recipes are doable (for the most part), clearly written, and produce nice tasting meals! I am a big fan of that classic. And this volume represents the 75th anniversary version of this classic, originally published in 1931.
  
  One thing I wanted to do is to see if some of my favorite recipes had been changed. For example, my old copy of “Joy of Cooking” contains a recipe for fried rice that was better than three versions from three cookbooks that I had earlier tried. I have a high comfort level within the 1997 recipe. And, in the 75th anniversary version, that recipe is pretty much the same. I appreciate that!
  
  At the front of the book are useful items—such as nutritional information, how to entertain, how to develop menus for various occasions (such as holiday dinners, special occasions (such as a Super Bowl Party—great to see Buffalo chicken wings listed here), and so on.
  
  Some interesting points of interest for me. Speaking of Buffalo chicken wings. . . . The recipe for making your own is page 80 (under appetizers and hors d’oeuvres). Ingredients: chicken wings, flour, salt, pepper, vegetable oil, butter, red wine vinegar (or cider vinegar), and hot pepper sauce. On the side, of course, celery sticks and blue cheese dressing to cut the heat. Step by step, the recipe does a nice job of taking you through the process. Simple to make—great to taste! And you can heat it up if you want something fiery, simply by ramping up the amount of pepper sauce.
  
  Buffalo. . . . Free association. There are also game recipes here. And two of these feature buffalo meat—buffalo burgers and buffalo rib roast with orange molasses glaze. Every so often, I will buy buffalo (bison) at a nearby store and make simple dishes. The two recipes here are more imaginative than what I normally do, and I look forward to experimenting. Other beasts in the Game section: Bear, Boar, Mountain goat, Venison, and Rabbit. Not sure I’ll explore making these, but it is fun to go through the recipes.
  
  Anyhow, I’m not going to throw out my current edition of “Joy of Cooking,” but I’m interested in becoming more acquainted with new recipes (500) as well as updated classics. Well worth acquiring and test running!