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BookClubEditor
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Registered: ‎10-20-2006
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An Introduction to the Reading

Originally written and published by Irma S. Rombauer in 1931, and now in its 9th revision, Joy of Cooking is the classic "friend in the kitchen". Joy is the only cookbook on the New York Public Library's list of Books of the Century, and it remains the unofficial "kitchen bible" for generations of cooks. The depth and breadth of reference material on food, cooking, and ingredients, as well the compendium of recipes it contains makes Joy an indispensable reference in any kitchen.

This 75th Anniversary edition, fully revises Joy of Cooking for the first time since 1975. Containing 4500 recipes, including 500 new recipes, the anniversary edition houses new reference material and recipes on hearth cooking, enlarging recipes and cooking for a crowd, casseroles, slow-cookers, grilling, quick soups, a grain cooking chart, and growing your own micro greens and sprouts. All chapters are fully updated and revised with the return of classic Joy chapters on Game, Cocktails, Canning, Jellies and Preserves, Freezing, Pickles, Frozen Desserts and Brunch, Lunch and Supper Dishes. Recipes and reference material in Joy span the culinary spectrum from scrambling light, fluffy eggs and rolling flaky pastry dough, to roasting a show-stopping crown roast of pork and baking a classic Baked Alaska. The all important reference chapters on Cooking Methods and Techniques and Know Your Ingredients have been reorganized, fully updated, and are easily identifiable by a grey band, keeping this indispensable information at the cook's fingertips. The 75th Anniversary edition of Joy of Cooking is chock-full of essential information and is a must-have for any cook.

Frequent Contributor
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Registered: ‎10-27-2006
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great book

Yay! So the book finally came and I absolutely love it!
From amarant to quinoa to snakes and strudel.
Actually on p.673 there is described exactly how my grandmother used to prepare it but usually only for Christmas because it is quite a lot of work, but the cloth and breadcrumbs and the whole thing.She wasn't from Hungary but the procedure was just the same.
I can't compare with any other edition of Joy but this one is absolutely perfect for me.
I think the drawings are very clear and instructive and I do not miss the photographs at all.

I am really glad I've got the book!
ziki
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Registered: ‎10-27-2006
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quote

the quote at the beginning says:...To receive the full value of joy you must have someone to share it with.
That is very true and double true when it comes to food.

ziki
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ChefJon
Posts: 264
Registered: ‎10-22-2006
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Re: great book

Great, Ziki, Maggie will be thrilled to hear how much you like the book. Keep us posted as you cook your way through it!
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editing

Maggie mentioned elsewhere that the editing was a challenge. How to decide what to keep and what to take out was probably not easy. But personally I find the balance very satisfying. I find many foods from different cultures and in that respect the book is not just American, it is actually international.

I like that there are many recipes that cover 'everyday cooking' but I can also find inspiration for special occasions. I would probably manage to do a wedding cake with help of this book. Not bad.

And the chapters on game and sea food that I personally do not eat very often are informative.
In my oppinion the team mastered the editing very well.

ziki
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Registered: ‎10-27-2006
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wikipedia link about joy

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Frequent Contributor
ChefJon
Posts: 264
Registered: ‎10-22-2006
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Re: radio link

Ziki,
Thanks for sharing your thoughts and these links with us!
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