Joy of Cooking
This is a very worthy reference text for cooks at any level. Yes, you can now “Google” white sauce, etc and get any amount of suggestions, but this book was my go to place for all things cooking before that option was available. And it still holds.
Did you read about a cooking method that you have questions about? Have a recipe with an ingredient you have never heard of? Need to know what, if anything, you can substitute for an ingredient you do not have? Need some measurement equivalents? How about conversions? Nutritional information of ingredients? A picture of the fish called for in a recipe, as well as a detailed description of the same? Information about poultry production? Obviously I am just scratching the surface here, but there is a lot of useful information in this cookbook.
My favorite edition is the All New, All Purpose Joy of Cooking that came out in 1997. The 2006 75th Anniversary Edition has a lot of new and updated recipes. It is edited by Ethan Becker, Irma Rombauer’s grandson. He applies his “cooking school pizzazz”, but when I compare recipes side by side, I find the recipes from the 1997 edition more to my liking. (My all time favorite pumpkin pie recipe, which includes a whipped cream with brandy topping, is from that edition).
In addition to the wealth of information within, the book is a joy to read. There is much humor, as well as explanations for why they do things the way they do, and how they came to that conclusion. These are woven seamlessly into the recipes. The authors are not the stars of the books, nor were they ever really celebrities. (I remember a contest question asking “who was the author of Joy of Cooking”. Few knew the answer at the time).
While Joy of Cooking is not they only cookbook I use, it is the most indispensable cookbook that I own. If you have never experienced the joy of Joy of Cooking, I highly recommend that you take a peek.
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