The Joy of Cooking: Volume 2: Appetizers, Desserts & Baked Goods

by Irma S. Rombauer, Marion Rombauer Becker

Whether preparing a classic family favorite or something delightfully exotic, a quick snack or an intimate dinner party, this is the classic kitchen companion for everyone from novice baker to seasoned chef. Fully illustrated.

Genres: Cookbooks, Cooking, Reference

1 pages, Mass Market Paperback

First published November 6, 1973

About the author

In 1931, 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.

Reviews

[ROAL · Rating 5 out of 5]

外链发布外链代发[TG:@wlseor]

[Elizabeth · Rating 4 out of 5]

This two volume set is the first cookbook that I bought when I moved out of my parents' house. I turn to for answers to basic (and not so basic) cooking questions. We have since replaced it with the 1975 hardcover version but have kept the paperbacks to take with us on camping trips.

The first volume (Main Course Dishes) contains many recipes, including one for chicken stock that I still use. The second volume (Appetizers, Desserts, and Baked Goods) includes the handy "know your ingredients" section as well as a great recipe for pumpkin pie. It should be noted however, that the editors suggest cooking the pumpkin on the stovetop and adding it to a baked shell. The flavour is fine but it looks pretty revolting and can only be rescued by covering the whole thing with a lot of whipped cream - not necessarily a bad thing.... We now use the ingredients for the recipe but bake it normally in the oven after pouring it into an uncooked pastry shell.

(The 1975 hardcover edition corrects this instruction for the pumpkin pie but also makes some unwanted changes to the ingredients.)

[Shalva]

cooking,recipes,food prep,wild game,fish,poultry,beef,vegetarian,cooking techniques

[Sharon Eudy Neufeld · Rating 4 out of 5]

A must for the kitchen, but not foolproof. Yields are sometimes off. A most encyclopedic cookbook for the American kitchen.

[Ty · Rating 5 out of 5]

Th best cook book ever published:-) love it!!!
Thanks Mom.

[Beth Rollins · Rating 4 out of 5]

I actually have the 1943 edition that my grams had in her kitchen.