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Joy of Cooking 75th Anniversary Ed by IRMA MARION Rombauer & ETHAN Becker

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Condition: Very Good: A book that does not look new and has been read but is in excellent condition. No obvious ... Very Good: A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab

Cookery Topic: Classic Recipes

Book Title: Joy of Cooking : Joy of Cooking

Age Level: Adults

Publication Year: 2006

Type: Cookbook

Format: Hardcover

Language: English

Era: 2000s

Special Attributes: Dust Jacket

Region: North America

Country: USA

Author: Marion Rombauer Becker, Irma S. Rombauer, Ethan Becker

Genre: Cooking

Topic: Regional & Ethnic / American / General, Methods / General, Courses & Dishes / General

Country/Region of Manufacture: United States

Subjects: Food & Drink

ISBN: 9780743246262

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eBay item number:285652808996

Last updated on Apr 29, 2024 08:55:14 EDTView all revisionsView all revisions

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by inimical44
Nov 26, 2017Top favourable review
Old Standard
This cookbook is the one I've been using for 40 years. It has standard old recipes and updated new cuisines such as French, Chinese, Mexican, and Cajun. My old book was falling apart, so I ordered a replacement at a VERY reasonable price.
Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books
by christinezed
Aug 03, 2008
Review of Joy of Cooking--75th Anniversary Edition
The 75th anniversary sticker says it all: this cookbook has staying power because it contains basic recipes and culinary information that every cook can use. The blurbs include the likes of Julia Child, Craig Claiborne, and James Beard enthusiastically praising it as a kitchen essential.This book was bought as a bridal shower gift (it was on the bride's registry), indicating that modern brides consider it as much a starting point for their cookbook collections, as did those of us who married decades ago. It was also a non-intimidating manual for my son to take to his first apartment. As an experienced cook, I replaced my 1960s era copy that was worn out with a cerlox-bound edition, and I still refer to its substitution lists and "know your ingredients" sections for quick, easy to ... The 75th anniversary sticker says it all: this cookbook has staying power because it contains basic recipes and culinary information that every cook can use. The blurbs include the likes of Julia Child, Craig Claiborne, and James Beard enthusiastically praising it as a kitchen essential.This book was bought as a bridal shower gift (it was on the bride's registry), indicating that modern brides consider it as much a starting point for their cookbook collections, as did those of us who married decades ago. It was also a non-intimidating manual for my son to take to his first apartment. As an experienced cook, I replaced my 1960s era copy that was worn out with a cerlox-bound edition, and I still refer to its substitution lists and "know your ingredients" sections for quick, easy to understand explanations. The recipes cover the basics, from appetizers to soups to sauces to main courses to desserts. Easy to use index. Only drawback is this a no-frills book; there are some line drawings but no photographs of any of the foods to give an idea of what the prepared recipe would look like.
by enzian-one
Feb 12, 2010
Amazing Cookbook. Vielen Dank Irma!
Irma Starkloff Rombauer (30 October 1877 - 14 October 1962) was the author of The Joy of Cooking. It is one of the world's most published cookbooks, having been in print continuously since 1936. More than 18 million copies have sold since the Great Depression. Irma Rombauer published her recipes and anecdotes during that time in the hope of lifting America's spirits. Today, nine revisions later, the Joy of Cooking, selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century, has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. Born in 1877, Irma Rombauer’s young life was uniquely charmed. She was a member of ... Irma Starkloff Rombauer (30 October 1877 - 14 October 1962) was the author of The Joy of Cooking. It is one of the world's most published cookbooks, having been in print continuously since 1936. More than 18 million copies have sold since the Great Depression. Irma Rombauer published her recipes and anecdotes during that time in the hope of lifting America's spirits. Today, nine revisions later, the Joy of Cooking, selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century, has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. Born in 1877, Irma Rombauer’s young life was uniquely charmed. She was a member of the St. Louis Deutschtum, An inner circle of wealthy German-speaking Americans. She spent her teenage years shuttling between her hometown of St. Louis and the elegant port city of Bremen, Germany with her German born parents. Irma's pride in her German heritage also deeply influenced early editions of the book. The first edition includes recipes for dishes such as blitzkuchen and linzer tortes and even a few quotes from Goethe. Irma also exhibited an endearing frankness with her readers. Unlike any other cookbook narrator at the time, Irma admitted to her lack of expertise and joked about not having time to cook. In one section, she wrote, "The German recipe reads, 'stir for one hour,' but of course, no high-gear American has time for that. As simply stated by writer Tim Farrell, “Irma Rombauer knew her audience” I highly recommend this cookbook.
by blackholepower6000
Jan 13, 2009
The Bible of American Cooking
The Joy of Cooking is a very comprehensive, detailed yet simple cookbook. I came across this book (can't remember which edition) 7 years ago when I started working as a cook for a non-profit group and had little formal training and formal experience. I was able to be come successful using this book by grounding myself with cooking fundamentals and then unleashing the taste of real home made cooking. This book covers all the basics of cooking as well as very advanced concepts including making your own meat or vegetable stock; completely homemade meals, preparing convinience foods; making your own pasta and even growing your own garden (in the index)! I have turned out entrees and soups that have been described "the best" by a good number of people including the book's recepies for beef ... The Joy of Cooking is a very comprehensive, detailed yet simple cookbook. I came across this book (can't remember which edition) 7 years ago when I started working as a cook for a non-profit group and had little formal training and formal experience. I was able to be come successful using this book by grounding myself with cooking fundamentals and then unleashing the taste of real home made cooking. This book covers all the basics of cooking as well as very advanced concepts including making your own meat or vegetable stock; completely homemade meals, preparing convinience foods; making your own pasta and even growing your own garden (in the index)! I have turned out entrees and soups that have been described "the best" by a good number of people including the book's recepies for beef stew, beef stroganoff, chicken soup and chicken currey. The key here is that the book allows one to take a quick convienent route or go all the way and fully creating the meal themselves including making your own seasoning mixes. The book is large and heavy but is easy to navigate with a well layed out index. I've recommended this book to all of my friends who cook. It's for all levels of cooks, begginers to advanced professionals.
by belle_arte
Dec 09, 2011
This book has become my first resource of all the100 + cookbooks I own.
My friend is a really gourmet cook who routinely uses ingredients I have never purchased and am not even sometimes familiar with. She said this book was her first and most important resource, so even though I already have far more cookbooks than can ever fit in my kitchen even if I removed all the pots and pans, I simply had to order this one, too. I am glad I did. It is well written, has extensive information about the product such as diagrams showing the cuts of meat and then recipes that give appropriate preparation methods and so on. I like the way the index is organized, and will never again purchase a lovely country church regional cookbook because the indexes are unuseable, with computerized entries just as they were turned in, instead of being categorized for usefulness (i.e., ... My friend is a really gourmet cook who routinely uses ingredients I have never purchased and am not even sometimes familiar with. She said this book was her first and most important resource, so even though I already have far more cookbooks than can ever fit in my kitchen even if I removed all the pots and pans, I simply had to order this one, too. I am glad I did. It is well written, has extensive information about the product such as diagrams showing the cuts of meat and then recipes that give appropriate preparation methods and so on. I like the way the index is organized, and will never again purchase a lovely country church regional cookbook because the indexes are unuseable, with computerized entries just as they were turned in, instead of being categorized for usefulness (i.e., 'apple pie' recipes located in various places, such as under the 'S's', for 'Susan's Apple Pie', or under the C's for 'Caramel Apple Pie, etc.) Joy of Cooking index is not like that at all, but is a kind of 'double entry' system, with listings under 'beef' and then also under 'meats' (or poultry, or fish). The 'test' recipes I checked out for German food are almost exactly the way my family made it in Wisconsin--the Pfeffernusse cookie and Sauerbraten recipies look really authentic to me, and based on that, I will assume that all the others are equally well researched. I think this would be the one book to have before any others.

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Joy of Cooking 75th Anniversary Ed by IRMA MARION Rombauer & ETHAN Becker

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Old Standard

Review of Joy of Cooking--75th Anniversary Edition

Amazing Cookbook. Vielen Dank Irma!

The Bible of American Cooking

This book has become my first resource of all the100 + cookbooks I own.

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