2024 the best cookbooks of all time review

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“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat

“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table

In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.

John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores.

You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.

A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.

This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

From the Publisher

Publisher ‏ : ‎ Scribner; First Edition (November 12, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 1200 pages
ISBN-10 ‏ : ‎ 1501169718
ISBN-13 ‏ : ‎ 978-1501169717
Item Weight ‏ : ‎ 4.6 pounds
Dimensions ‏ : ‎ 8 x 2.4 x 9 inches
Reviewer: Joanna D.
Rating: 5.0 out of 5 stars
Title: Revision of a classic that works for today's cooks
Review: "Joy of Cooking" is probably on your mom's shelf at home in an older edition. The original cookbook bible of American home cuisine by Irma Rombauer has been a pillar of home cookbooks since the Bobbs-Merrill published edition in 1936. Later the book was updated by her daughter Marion and there have been nine editions (the very first, a privately published book.). I have one of the older wartime editions from my mother-in-law. The book is chatty and yet has a lot of good advice for the home cook as well as some recipes that today you would never make, even for a Facebook Page devoted to retro (and dubious) cuisine. Irma Rombauer's history is a brave one--she was widowed in her fifties, her husband was tragically a suicide and at first, she created this book privately out of her own notes. But it became a life's work and to this day, her family is still involved in its publication. By the way, it's true the TABLE OF CONTENTS doesn't work. Kindle editions must be the red-headed stepchildren of publishers. So often, tables and drawings are rendered too small and not able to be zoomed larger. In this case. the t.o.c. didn't make it to final release or someone THOUGHT (wrong) the book would be searched or the hyperlinks used instead. I hope they update it.Badly needing an update, this ninth edition took almost a decade to produce and the recipes are tested. The sections on "batterie de cuisine" --your equipment and on nutrition and technique are updated and useful for the starting cook. The chapter has good advice based on new science on healthful foods and reading nutrition labels. The diagrams for table settings for formal and informal dinners was retained but updated. And more microwave recipes are included, which was needed as they are now standard in almost all kitchens.I personally love the chapter on party planning--children's parties, brunches, clubs, afternoon tea. There is some chatty and helpful hints for most occasions, as well as menus, which even if you don't copy outright, you can use as "yeast starter" for ideas of your own.If you use the Kindle edition, the menus are hyperlinked to the recipes themselves. I normally don't like Kindle cookbooks for reference books, preferring the print copy, but in this case, I can heartily recommend the Kindle edition, especially if you are the kind of person that pulls up recipes on your phone or Kindle or PC.There's also a section on "cook for a day, eat for a week." This may be the hidden treasure, because a lot of family spend a good deal of money on take-out, carry-out and eating out. Not only is take-out food less healthy and more apt to have too much salt and fat, it can get boring. You can add more nutritious and varied foods by cooking your own--but who wants to cook after a day's work. Even if you share the cooking, it's a burden and everyone is over-scheduled and tired. These recipes will fill your refrigerator with lots of good things you can reheat. And you can make several dishes, say, one vegan or vegetarian for the one person at home who refuses to eat what everyone else is having.There IS an index to the dishes that are vegan, though I would not recommend this book alone for vegans as it's for omnivores.Old funny things that required cans of soup are gone, replaced by whole food, Asian, Middle Eastern and Hispanic favorites. like Shakshouka, Migas and overnight steel cut oats. There is also a section on drinks for entertaining.I was absolutely thrilled with the update of this classic. I tended not to use my old edition very much (I won't open a can of soup in any recipe) so this book is a welcome classic come to new life. Highly recommended.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Excellent reference
Review: This is a great book if you are looking to learn HOW to cook. The book has been around forever and I've had it for years. A true classic. It contains plenty of helpful conversion charts, methodology, and techniques. I've found it to be an invaluable tool as I continue to explore new combinations and preparations of my favorite foods, resulting in fantastic meals. Makes a nice gift for younger people just setting out on their own, or someone of any age who is tired of fast food, PBJ, and microwave dinners. I highly recommend it.

Reviewer: Steven Peterson
Rating: 5.0 out of 5 stars
Title: A wonderful resource for family cooking
Review: I have a copy of the 1997 edition of "Joy of Cooking." It is probably my most used cookbook. The recipes are doable (for the most part), clearly written, and produce nice tasting meals! I am a big fan of that classic. And this volume represents the 75th anniversary version of this classic, originally published in 1931.One thing I wanted to do is to see if some of my favorite recipes had been changed. For example, my old copy of "Joy of Cooking" contains a recipe for fried rice that was better than three versions from three cookbooks that I had earlier tried. I have a high comfort level within the 1997 recipe. And, in the 75th anniversary version, that recipe is pretty much the same. I appreciate that!At the front of the book are useful items--such as nutritional information, how to entertain, how to develop menus for various occasions (such as holiday dinners, special occasions (such as a Super Bowl Party--great to see Buffalo chicken wings listed here), and so on.Some interesting points of interest for me. Speaking of Buffalo chicken wings. . . . The recipe for making your own is page 80 (under appetizers and hors d'oeuvres). Ingredients: chicken wings, flour, salt, pepper, vegetable oil, butter, red wine vinegar (or cider vinegar), and hot pepper sauce. On the side, of course, celery sticks and blue cheese dressing to cut the heat. Step by step, the recipe does a nice job of taking you through the process. Simple to make--great to taste! And you can heat it up if you want something fiery, simply by ramping up the amount of pepper sauce.Buffalo. . . . Free association. There are also game recipes here. And two of these feature buffalo meat--buffalo burgers and buffalo rib roast with orange molasses glaze. Every so often, I will buy buffalo (bison) at a nearby store and make simple dishes. The two recipes here are more imaginative than what I normally do, and I look forward to experimenting. Other beasts in the Game section: Bear, Boar, Mountain goat, Venison, and Rabbit. Not sure I'll explore making these, but it is fun to go through the recipes.Anyhow, I'm not going to throw out my current edition of "Joy of Cooking," but I'm interested in becoming more acquainted with new recipes (500) as well as updated classics. Well worth acquiring and test running!

Reviewer: Oscar
Rating: 5.0 out of 5 stars
Title:
Review: Increíble libro, muy recomendable

Reviewer: helen markham
Rating: 5.0 out of 5 stars
Title:
Review: Livro maravilhoso dos anos '60!

Reviewer: Alex
Rating: 5.0 out of 5 stars
Title:
Review: And all together great tool to have in the kitchen.

Reviewer: BrandonBrandon
Rating: 5.0 out of 5 stars
Title:
Review: The recipes, followed to the letter, are top notch! There are so many recipes in this book it has yet to happen that I have not found a recipe I've hoped to find in the index.

Reviewer: Esslinger Tulpe
Rating: 5.0 out of 5 stars
Title:
Review: Jedes mal wenn ein Umzug angesagt war, habe ich die vorherige Ausgabe mit ins Flugzeug genommen. Meine Töchter wurden beschenkt und auch meine Enkeltochter. Ich habe jetzt mir diese Ausgabe selbst geschenkt, zur Auffrischung.