Synopsis
This cookery book has over 1000 pages of recipes, and features descriptions of ingredients, drawings of techniques and equipment, healthy-cooking tips, suggested menus, and more. From Beef Wellington to baked macaroni, this text include numerous levels of technical difficulty.
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Review
Since its first private printing in 1931, The Joy of Cooking has been teaching people how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialities such as turtles and muskrats.
Review
"I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." -- Paula Deen
"The Joy of Cooking has always been a very important book. When it was first published, it made a great impression on American cooking. It is, and should continue to be a staple in any good culinary collection because Irma's voice is there with you in the kitchen giving guidance and encouragement and friendly tips and reminders. The why's and how's are carefully explained, and that's what makes Joy a fundamental resource for any American cook!" -- Julia Child, June 2004
"Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." -- Tyler Florence
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The Joy of Cooking
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Simon & Schuster Ltd, London,, 1999
ISBN 10: 0684851466
ISBN 13: 9780684851464
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ISBN 13: 9780684851464
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ISBN 13: 9780684851464
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The Joy of Cooking
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