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Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931
In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense,...more
Hardcover, 448 pages
Published
April 29th 1998
by Scribner
(first published 1931)
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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 k...more
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 k...more
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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 th...more
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 th...more
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...more
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...more
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...more
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 ...more
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 wan...more
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 ...more
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 ...more
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 t...more
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.
...more
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.
...more
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 re...more
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 re...more
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 ...more
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
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 w...more
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 w...more
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 w...more
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 w...more
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.
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.
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!
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
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
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.
This is the best cookbook for idiots like myself, who don't know at what temperature to cook a baked potato.
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 n...more
My best friend gifted this book to me when I first got married over 12 years ago. The cover has fallen off and the pages are coming apart because it is such a well-loved, oft-consulted point of reference. While this is not the version we have at home, I can't imagine it's so very different. My husband and I have tried different recipes for the same dish from varying sources, but we almost always find that the Joy of Cooking has the best recipe. The only gripe I have is that I usually like co...more
A must, must, must, must have! This plethora of knowledge called a cookbook will help foster a LOVE of cooking in anyone who already likes to cook! From simple to complex, the collection of recipes is as varied as the fish in the sea, and the layout of the material is very reader friendly. Each section has an introduction explaining the ingredient, technique and styling of the recipes in such a way that a caveman could learn to cook. Example: How to Boil an Egg.
A serious must-have for any ...more
A serious must-have for any ...more
if you only own one cookbook, this should be the one. in fact, it's the only one you'll ever actually "need". found an interesting but unfamiliar vegetable at the farmer's market? this will tell you what how to best prepare it. need to filet a fish for the first time? it'll show you. tried a tart crust recipe from another, more beautiful book and it fell apart? you'll find a reliable recipe in here. there's no other book that can rival this kitchen bible for usefulness whether you're j...more
My major complaint with the "All New" version of The Joy of Cooking, is that there are many recipes that give microwave-only instructions. I am an old-fashioned girl, I don't own a microwave and even if I did, I prefer slow-cooking, no short-cut, real food. This version doesn't even offer an alternative recipe for those without a microwave in some cases. I went out and bought the original Joy of Cooking and have been much happier with that one. This one does have a few newer recipe...more
It takes a lot of effort for me to experience joy in the kitchen, unless we are talking about sipping coffee. This is a great cookbook, however, with thorough background information about selecting foods, basic to advanced preparation techniques, and yummy recipes. This is a classic, for good reason. I have my grandmother's earlier edition and I recommend the more recent ones (more recent editions, for example, assume that the eggs are cold and out of the refrigerator rather than room tempera...more
There is just something so awesome about a cookbook that is thorough enough to tell you that you can figure out the freshness of an egg by performing a water test. I love this book for the simple fact that it tells you how to do all the basic simple things (that you don't want to admit you never new) and also complicated things. I think it has such a redeeming quality to it because it holds on to the tried and true old-school and yet it is so ridiculously right about things that sometimes the in...more
There were things I liked and didn’t like about this cookbook.
What didn’t I like? For one, the length. I get it’s meant to be the guide to cooking, but goodness! It’s a long book, complete with a nutrition guide, a section for entertaining, a section of different menus, plus a bunch more at the end. Examples of those include keeping and storing food, canning, freezing, and knowing your ingredients. Scattered throughout the book are little sections about stuff, like a section ab...more
What didn’t I like? For one, the length. I get it’s meant to be the guide to cooking, but goodness! It’s a long book, complete with a nutrition guide, a section for entertaining, a section of different menus, plus a bunch more at the end. Examples of those include keeping and storing food, canning, freezing, and knowing your ingredients. Scattered throughout the book are little sections about stuff, like a section ab...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 w...more
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 w...more
I am a long-time "Joy" reader, user, and wedding gift giver (as was MY mother), so I was fascinated when I was given this original version of a beloved book. Originally published in 1931, this "Joy" seems a bit oddly organized, but there is much to en-joy--starting with the introduction which says Irma Rombauer could NOT cook when she got married. There is hope for us all!!
The writing is often humorous and the book has lots of historical interest. It was the ti...more
The writing is often humorous and the book has lots of historical interest. It was the ti...more
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| cooking | 10 | 255 | Jan 31, 2012 05:09pm |
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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.
More about Irma S. Rombauer...
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“Scallions...The white flesh with about 4 inches of leaf is often braised as for Leeks, 306, and they are eaten raw by self-assertive people.”
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