Maria GuarnaschelliKirja-arvosteluja

This cookbook seems to be covering all the basics and most known recipes. It truly is all-purpose. I own the 1975 edition because I was told it was the best.

No pictures, but everything in this cookbook is delicious.

This is an updated version of Rombauer and Becker's famous encyclopedia of cooking, tested and revised by their grandson and son, respectively. Ethan attended France's famed Cordon Bleu, but he attributes his cooking knowledge to his mother. Just as the original Joy, this is a great reference for anything you might think of cooking, as well as a compendium of dishes you never thought of cooking.

This cookbook is considered “authoritative” for good reason. It is a comprehensive compendium not only of recipes, but of all sorts of basic kitchen skills. For example, in the chapter “Shellfish,” you learn about shellfish safety, different varieties of shellfish, how to prepare it - from how to peel shrimp to how to kill a lobster to how to clean crabs, and so on. The chapter “Meat” goes through all the basic cuts, and all the various methods for cooking and storing it before getting into the recipes themselves. “Candy” teaches you about melting, tempering, and molding chocolate, all about fondant, and the difference between praline, almond paste, and marzipan. All of this background and instructions are accompanied by drawn illustrations. A large appendix provides a thorough selection of charts on measurements, conversions, substitutions, and nutritional data.

The recipes are good, but "standard fare." There is certainly value in having access to them. But the real value of the book is in the extensive supplemental matter.

This may not be my go-to reference for the kitchen, as I have other ones I appreciate much more, I cannot deny the solid explanations and breadth of this book. I do use it on a frequent basis, usually to cross-reference information in another book. As I said, the information in the book is solid and it has a great coverage of the basic techniques one needs; the place where I find it does not compare to others is certain recipes, particularly when going beyond the basics. Of course, everything I have tried is passable, some even good, I just don't think the recipes are necessarily great and are not the first place I look.

I have and will continue to buy this book as a reference for new cooks, largely because my favourite is not always there and this "classic" is in every bookstore. Every kitchen needs a book like this and you cannot go wrong having this book on your shelf, but there are just references I like better.

This may not be my go-to reference for the kitchen, as I have other ones I appreciate much more, I cannot deny the solid explanations and breadth of this book. I do use it on a frequent basis, usually to cross-reference information in another book. As I said, the information in the book is solid and it has a great coverage of the basic techniques one needs; the place where I find it does not compare to others is certain recipes, particularly when going beyond the basics. Of course, everything I have tried is passable, some even good, I just don't think the recipes are necessarily great and are not the first place I look.

I have and will continue to buy this book as a reference for new cooks, largely because my favourite is not always there and this "classic" is in every bookstore. Every kitchen needs a book like this and you cannot go wrong having this book on your shelf, but there are just references I like better.

This is the second cookbook I purchased when I moved into my first post-college apartment and I consider it my cooking bible. I know is been criticized because of the many changes that were made from the original version but I've learned so much about cooking and food and the history of certain dishes. I love my stained, dog eared copy. So far, my favorite two recipes have been pesto sauce and yellow cake. Each and every time I use them, I get rave reviews. I recommend this version as well as the new, updated one.

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

A good book on cooking.

Anything that you need to know is in this book. From baking to specialty dishes.

This book is a must-have for any kitchen. From how to boil an egg, to preparing the fanciest roast turkey, freezing food, nutrition, excellent conversion charts (essential), and even how to make a cup of coffee. When my kids leave for their own apartments or homes, this is THE book I'll be giving each of them in hopes they continue cooking. Or in my son's case, START cooking. This is a very easy to read book, step-by-step recipes that are simple to follow, I can't recommend this book enough.

Haven't cooked anything out of here yet... but it's a classic. I have high hopes.

Use this book all the time for basic recipes, info on cuts of meat, basic cooking and prep for all foods.

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.

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 temperature from the chicken's nest!).

Best cookbook ever written. I like the 97 edition more than the 1975 or the 2006 editions.

This would be valuable even if it had no recipes at all. Need a conversion? It's here. Need to learn how to do a basic white sauce? It's here. Wanna get fancy? It's here, too. At a certain point you begin to get the "feel" for cooking from this book. It's one thing to follow a recipe, but it's quite another to understand what's going to happen if you use corn starch here or baking powder there. This book helps you get beyond the strict following of recipes so you can do your own innovations. My Mom gave me Betty Crocker when I left home. I gave my kids Joy of Cooking.

I have always had a Joy of Cooking cookbook in my library. One of my go-to reference books. The recipes are sometimes a bit dated, and many of them are too complex (but very good) for a quick after dinner meal. But there are charts for substitutions, descriptions of ingredients, and basic cooking knowledge that is very helpful to both novice and expert cooks.

The 'bible' of anything to do with cooking. If you own one cookbook, it should be this one.

There's a reason this book is a classic. Anytime, and I do mean anytime, I have a question about cooking this is my go to source. No inspiring pictures, but good solid information with loads of variations.

A golden oldie, a newer version of the book I learned to cook from and a dependable old friend that I still turn to, along with Bittman's How to Cook Everything, for the basics.

The classic must have cookbook. It's got *everything* in it. And it explains how to do basic, building block techniques, includes diagrams and pictures, useful nutritional information, food storage and safety information, and zillions of useful recipes. For example, we never buy Bisquick any more because the pancake recipe in here only contains common ingredients, is easy to make, and is pretty robust turning out great each time. I have given copies to family members, and encourage everyone to get a copy.

Overall, this is a good American-style cooking resource. It covers the basics and is sectioned in an easy-to-navigate layout. I find it somewhat lacking, however, in a few areas: proper cooking of grains, ethnic cookery, and vegetarian cookery.

Good all-around cookbook. I use it as a reference when I need a recipe for something basic since I know it will be in this book and I know it will be good!½

I have only been teaching myself to cook for about five years. This revised version of the classic is my encyclopedia of all things kitchen. I can't live without it.