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The Joy of Cooking

by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

4.18 of 5 stars 4.18 · rating details · 36,661 ratings · 809 reviews

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America, the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is be...more Since its original publication, Joy of Cooking has been the most authoritative cookbook in America, the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why: Every chapter has been rethought with an emphasis on freshness, convenience, and health.

All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.

The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.

The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described-- the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep-- with illustrations of each pepper.

An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.

New chapters reflect changing American tastes and lifestyles:

Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.

New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake-- there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.

Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.

AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.

Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.(less)

Hardcover, 1152 pages

Published November 5th 1997 by Scribner (first published 1931)

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Dec 21, 2007 Katie rated it 5 of 5 stars · review of another edition

Shelves: cooking-or-cookbooks

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...more

86 likes · like · see review

Mar 04, 2008 Carey rated it 5 of 5 stars · review of another edition

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 nee...more

11 likes · like · see review

Oct 14, 2007 Rob rated it 4 of 5 stars Recommends it for: knife and spatula wielding omnivores

Shelves: cookbook, own

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, i...more

6 likes · like · see review

Aug 29, 2007 Dianne rated it 4 of 5 stars

Shelves: food

In their attempt to modernize the book, the authors omitted many recipes and techniques that are still relevant. Where is Sole Florentine, for heavens sake? And while not many families routinely can or freeze food as a winter survival strategy, there are still times when I would like to know how to do it - when my CSA gives me more corn than we can manage, or when local strawberries are beautiful, fresh, plentiful, and cheap. The lack of ice cream recipes is frustrating, especially given that so...more

5 likes · like · see review

Jan 23, 2011 Barbara rated it 5 of 5 stars

Shelves: cooking-baking

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...more

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Feb 06, 2009 Betty rated it 5 of 5 stars

All good kitchen require this book. The older verions are better, but you can't find those to buy mostly, they are passed down in familys beacuse they are just so useful. But this version is still good. Although it reduses the fat in everything and has fewer good recipes for bread that don't require a bread machine. I find it very comprehencive. If I need to know how to braise, boil, or roast, this book will tell me. If I want to find a substiute ingredent, this is the place to look. If I want t...more

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Oct 16, 2012 Lisa (Harmonybites) rated it 5 of 5 stars · review of another edition Recommends it for: Everyone

Shelves: cookbooks, non-fiction, reference

If you look on GoodReads under "Popular Cookbooks Books" (sic) the Joy of Cooking is right at the top. It's reputably the go to cookbook, a "teaching" cookbook for those who don't just burn toast, they're capable of burning water. I'm not that bad, but neither am I a gourmet---I could use some teaching. I've long coveted this doorstopper book of 1,132 pages containing 4,500 recipes and finally broke down and ordered it when I had a Barnes and Noble coupon. It's like an encyclopedia of cooking.

It...more

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Sep 12, 2010 Steven Peterson rated it 5 of 5 stars · review of another edition

This is an excellent cookbook. As my eyesight is not what it once was, I wish that the print were larger; on the other hand, this book is now 1000 pages long. I'd rather settle for smaller print and a less heavy book!

And the length is one of the pluses of this book. Other cookbooks that I have run a few hundred pages and have larger print and pictures. The end result? Far fewer recipes! I am interested in a rich collection of recipes--not something that is easy to read and short on content.

And...more

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Jun 21, 2007 Kecia rated it 5 of 5 stars · review of another edition Recommends it for: all cooks

Shelves: cookbooks

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 k...more

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Aug 10, 2007 Jennifer rated it 5 of 5 stars · review of another edition Recommends it for: historians and zookeepers

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...more

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Jan 07, 2009 Rhonda rated it 4 of 5 stars

Shelves: food-and-cooking

I inherited this cookbook, an ancient edition, and have treasured it immensely. At first when I looked through it, all I coud find was things I thought were either icky or dishes I knew I would never make. like the different editions of this book, I marvel at how things and people change.
My old copy is well stained from many a night frantically reaching for ingredients on the other side of its pages, despreately trying to make a better impression with something delicious. I can still recall maki...more

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Nov 25, 2008 Jennifer rated it 4 of 5 stars

Shelves: cookbooks

The first serious cookbook I've ever owned. After trolling the early internet for recipes in college, I picked up this little gem and off I went! So much of what I learned about appropriate preparation of vegetables, basic cuts of meat, the benefits of browning before braising, etc. I learned from this very book. My basic understanding of cuisine and food preparation stems from this book. Outside of an embarrassing attempt to entertain in college (start with family), this book has never let me d...more

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Feb 10, 2013 Jae rated it 5 of 5 stars

My first and, for a long time only, cookbook. Everything I've made from here has been solid, often exceptional--cookies, sauces, appetizers and dips, stews and pot pies, weekday chicken, holiday turkey, side dishes: I've tried them all.

I always read the intro to each subsection, offering basic principles and helpful hint. i find it valuable not only when you try the recipes that follow, but also when you try to "wing it" without a script.

The section I use the most is probably the veggie section....more

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Nov 28, 2011 Linda Stewart is currently reading it

For someone who thinks the only necessary kitchen appliance is a coffeemaker (ok, and maybe a microwave), I am fascinated by The Joy of Cooking. I know people who read cookbooks. My Aunt Helen, for one. Others collect them. My neighbor, Elspeth Smith had all the Junior League cookbooks from Bergen County. And she actually used the recipes to create wonderful canapes and elegant dinners! Tony and I would rather eat at the local diner than shop, cook, and clean up after dinner. BUT, reading The Jo...more

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Sep 12, 2010 Steven Peterson rated it 5 of 5 stars · review of another edition

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 th...more 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!
(less)

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Aug 22, 2009 Elizabeth rated it 4 of 5 stars · review of another edition

Shelves: cookbooks, bread-books

This is one of the cookbooks I turn to for answers to basic (and not so basic) cooking questions. It has a very handy conversions section and the best recipe for brownies that I've ever tasted. In spite of having many other cookbooks on our shelves, it is to "Joy" that I turn for chicken stock, cranberry sauce and tartare sauce recipes.

There is also a list of standard cake pan sizes saying how many square inches each contains, making it easy to calculate which pans to use when different shapes a...more

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Jun 26, 2012 Caroline rated it 2 of 5 stars

Shelves: cookbooks, books-i-own

I remember greatly anticipating the publication of the 1997 edition. When I first set out on my own in 1989, my mom bought me the most current edition at the time (the 1975 edition). By the time the 1997 edition rolled around, I was expecting our first child and was so excited to see what "my edition" would have. I was so disappointed. So many of my childhood favorites were gone. The entire section on preserving was gone! Today, my 1975 edition has stained pages, a hard cover that barely hangs o...more

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Mar 29, 2012 Hope rated it 5 of 5 stars

I feel a little funny about writing a review of a cookbook, and normally would not do so, but this one is so outstanding that I thought a few words were in order.

The original Joy of Cooking has been heralded as the cookbook that taught all our mothers and grandmothers how to cook. That may be true of some, but I really think that most cooking, especially historically speaking, is an oral tradition. Maybe it’s become a cliché, but you just always picture our foremothers passing down recipes from...more

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Jul 06, 2010 Knottybear Bonney rated it 4 of 5 stars · review of another edition

Of course, the classic cookbook. Certainly my go-to for how-to on the basics. My pie crust that everyone loves is straight out of this book.

I would give this to any young person who showed an interest in cooking, or to someone starting a new household. While you may only use a quarter of it in your lifetime, it is a comforting book to have around.

1 like · like · see review

Jun 17, 2007 Kim rated it 5 of 5 stars · review of another edition Recommends it for: everyone who has a kitchen!

Shelves: health, cooking

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!

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Dec 26, 2010 February Four rated it 5 of 5 stars · review of another edition

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...more

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Feb 10, 2012 Rayray rated it 5 of 5 stars

The Joy of Cooking is a classic (a Bible of cooking).

A reasons why you MUST get this book:
The Joy of Cooking is more than just a recipe book -- It's a textbook!
Other than the food channel, this book taught me how to cook. Other cookbooks are mere recipe collections: If you follow them carefully, you have a good chance at ending up with something close to what the author intended. But most cookbooks don't teach you anything about preparing food so you never really understand.

I own many cookbooks...more

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Jan 07, 2013 Alex Ristea added it · review of another edition

Shelves: hardcover, library, read-2013, cookbook

If you like cooking, or more importantly if you don't, get this book. Right now. Go on, I'll wait.

Since I've bought JOY, it's been resting open in my kitchen and hasn't moved. I can't even count how many recipes I've made from it so far.

Reasons why this is a must-have book in your home:

- An almost exhaustible list of recipes. If you want to cook something, changes are JOY has it
- Recipes you can trust to be tasty
- The easiest-to-follow recipe layout I've ever seen
- Aside from recipes, JOY has ex...more

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Aug 26, 2012 Anie rated it 5 of 5 stars · review of another edition

Shelves: cookbooks, food, non-fiction, own

I have to note that the 5 stars for the 1975 version of the cookbook.

The amount of information in this cookbook is astounding. If you're looking for classic cooking techniques, this book has a lot to offer---I really taught myself how to cook by using this book. Some of the information (and recipes) are, of course, a bit dated---does anyone actually eat aspics anymore? However, most of the information is well worth looking at, especially if you're a novice in the kitchen. Many of the recipes are...more

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Feb 11, 2010 Allie rated it 5 of 5 stars

Recommended to Allie by: Tbranchaw

Ok, random to add a cookbook to my booklist, but I couldn't help it! This book is my cooking savior. I'm not an amazing cook, but I get by ok as long as I have a recipe. But what about all of that stuff without recipes, like vegetables and steak? How long do I boil an egg? Should I steam the sweet potatoes, or microwave them, or grill them? How long? I love this book because it encompasses every ingredient you could ever think of and tells you where it's from, how to tell if it's ripe or a good...more

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Jan 14, 2008 Joelle rated it 5 of 5 stars Recommends it for: all people, great and small

I've never looked in the Joy of Cooking and not found what I was looking up. It contains everything I would call my mom to ask and more. Classic.

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Aug 08, 2011 Kaethe rated it 5 of 5 stars · review of another edition

I'm a lousy cook, mostly because I have no taste. Nonetheless, on those occasions when I try, this is the book I turn to.

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Jan 26, 2008 Katie rated it 5 of 5 stars · review of another edition

This is the best cookbook for idiots like myself, who don't know at what temperature to cook a baked potato.

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Mar 04, 2013 Laura Zimmerman rated it 5 of 5 stars

Over the years I have collected many cookbooks. Some for the recipes, some for the photos, some for the trial-and-error variations on different recipes...cookbooks are appealing to me for lots of reasons. However, despite my sagging shelves full of cookbooks, I didn't have a copy of The Joy of Cooking. Compared to others, from afar it seemed...kind of dry, I thought. No great photography, no glossy pages, no celebrity chefs' photos on the front (I will say that I've never bought a cookbook just...more

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Dec 06, 2011 Stacey rated it 5 of 5 stars · review of another edition

Shelves: cookbooks

I've had this book for a few years now, but I remember back when I thought that it was popular just 'cause. Nope. I was wrong - this book is a fabulous resource. It has a recipe for Tomato Soup Cake (which I recall from the early "Passions" days - if you watched the soap, you know what I'm talkin' about), and a very tasty Oatmeal Cake recipe (a use for breakfast cereal which I thoroughly enjoyed). I have yet to dive into the "Game" or "Salads" sections, but if you need a good all-round recipe bo...more

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About Irma S. Rombauer

Seventy-five years ago, a St. Louis widow named Irma von Starkloff Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

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Books by Irma S. Rombauer

The Joy of Cooking: Volume 1: Main Course Dishes

Joy of Cooking: All About Vegetarian Cooking

Joy of Cooking: All About Canning & Preserving

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