The New Joy of Cooking

Rating:
Summary: Trash
Review: I don't like it's language; different format. A poor imitation of the original! Ought to be removed from circulation.

Rating:
Summary: The older edition is preferrable
Review: This is an excellent cookbook with a wide variety of recipes. Actually I would still consider this to be my final authority on many things. While I do prefer the older edition for specifics on certain types of recipes/cooking methods/ect. I do also enjoy the newer cookbook. I like how it has changed in terms of it recoginizes that many of us work, have faced pace lifestyles, and life has changed.

In keeping with the times, new microwaveable recipes, new menu suggestions, and ideas on entertaining are shared. I like that we aren't kept to the old, fast, rules of entertaining. This book does a wonderful job of relieving the burden, while still providing you with an excellent background source for recipes.

One of the strengths of this cookbook is that they take the time to explain the background behind many of the recipes, foods, and differences of techinique. Most coobkooks simply give you the recipe. This would be an ideal cookbook for the newer cook looking for some extra guidence, and for some of us that have been around for a bit, it learn new things, and to become refreshed in our tastes.

Rating:
Summary: A Timeless Classic
Review: Not to have this among my collection seemed sacrilegious. I compared my copy to both older and newer copies and noticed how much it's changed over the years. The newer books contain recipes that reflect the more health conscious times of today. I know several people who refuse to give up their food stained older editions because they contain "old stand-bys" which were phased out of the newer editions.

I've turned to my copy on many occasions to find a childhood favorite dish, or to look for ways to prepare a particular ingredient I had a taste for. I've found that simpler was better when judging successes. The more unusual dishes didn't tend to fair well. One stir-fry dish tried I can guarantee used far too much cornstarch for thickening. The sauce became a paste almost instantly when the cornstarch slurry was added and nearly solidified as it cooled. More straightforward dishes, such as "Oven-Fried Chicken with Parmesan Cheese", turned out as good as it sounded. This is not to say that all unusual recipes don't work. It's just that on many occasions, the more unusual the recipe, the more work I had to put into it to make sure it came out right.

This is one of those books that you have to have. For its tried and true recipes as well as its abundance of information on just about everything food related. It would make a great addition to the novice cook's arsenal. Even those who regularly cook without a recipe may find some interesting ideas within. "The New Joy of Cooking" isn't perfect but it is close enough.

Rating:
Summary: The Bible of cooking deserves better.
Review: I've used the New Joy as my standard cooking reference since it was issued, and while some of the charm and many of the recipes from the previous Joy have been replaced by a brusqueness and a melange of international influences, I don't consider that a bad thing. I don't miss the chapter on cocktails at all, nor do I think the dated 'how to plan a party' chapter had many big fans out there mourning its loss. This is an excellent cookbook and the ultimate kitchen reference.

So why is it made so shoddily that after two years of weekly use, 70% of the book has completely separated from its spine? My mother's and grandmother's copies of Joy, food-splattered and warped, are still usable books after feeding two generations of kids and grandkids. Honestly, Scribner, I'd pay more for a book I could use for years to come.

Rating:
Summary: My reference
Review: When I lived in France, I had found the book that I thought would be my kitchen reference for the rest of my life. But 3 years ago, my roommate offered me this book and the more I read from it, the more it is becoming my reference. Even when I want to make a pastry dough (typically French), the Joy of Cooking wins over my French cookbooks because it tells you how to make the dough with a food processor.

I love the "About" paragraphs that start every section. After reading them, I feel much more confident with experimenting around the recipes that are given because I understand how the ingredients will go together.

It's a great, great book that will make the trip back to France with me when I move back there.

Rating:
Summary: A Comprehensive American Classic
Review: This is akin to a foodie's bible--extremely comprehensive, covering everything from soup to nuts. If there is a basic (and even not-so-basic) recipe you need, it's almost certain to be in here. This is not a "specialty" cookbook--this is the grande dame, next to Betty Crocker, of the basic cookbooks that should be in a good kitchen library. Or, if you are going to have only one cookbook in your kitchen, this is a good place to start.

This version has been updated, with older, less-common recipes removed. The updating also includes tips for making certain (select) recipes lower in fat. One of my major quibbles with this cookbook, however, is that it does not include nutritional information (calorie and fat counts) that many newer cookbooks do.

That said, this is a solid, comprehensive cookbook. If you are in need of a basic cookbook, this may be it for you. One word of caution: while some cooking techniques are explained in detail, this is probably not the cookbook for learning basic terminology/technique.

Rating:
Summary: Our Most Used Wedding Gift
Review: Countless times my husband and I have looked something up in the Joy of Cooking (or the J.O.C. as it is called in our home) that is conspicuously absent from other cookbooks (i.e. questions regarding shelf life of a honeydew, how long to cook a veal shank, proportion of oil to vinegar for a perfect vinaigrette, etc.) DO NOT SKIMP and get the mini-book, the trade paper, or the spiral bound version--hardcover is the only choice for this classic. I will admit that the selection of recipes may not be ideal for people with specific food needs or interests (such as vegetarians), however the amount of information contained in this "cook's bible" is timeless and essential. We may have forgotten who gave us our blender, but we BOTH remember the person who gave us the Joy of Cooking!

Rating:
Summary: Qualified disappointment
Review: This book is not a substitute for the old Joy of Cooking, nor is it an adequate replacement. Our old Joy was worn out through usage, and I bought this book as a replacement. Although this book is thicker, it seems to have less recipes with much more explanatory text. However, I could not bring myself to return the book because of the valuable, thoroughly written and well- researched "About" sections, and the intriguing "new" recipes. This book makes a good and valuable supplement to the old Joy. The two books taken together constitute a complete cooking encyclopedia. I ended up purchasing a replacement "old" Joy of cooking which is available in hardcover on this website. Don't waste your money buying the cheaper spiral bound version of the old Joy. The paper is way too thin and tears easily.

Rating:
Summary: By Any Other Name ... Would Be A Better Idea
Review: "Joy of Cooking" is a wonderful cookbook that belongs in every kitchen (and if you can afford or want a second, then get "Pirates's Pantry").

Unfortunately, this is not that book.

If this had a different name -- a title that did not include the words "joy of cooking", i'd give it one or even two more stars. But this is *not* the book that i grew up with in my mother's and my grandmother's kitchens, and that i have already worn out a copy of myself, and it loses a star or so for attempting to claim it is a mere "revision" of that honourable book.

Not a bad book, really, but not essential, unlike its predecessor, the *true* "Joy".

Rating:
Summary: Celebrity endorsement
Review: I get sick of these celebrities like Tiger Woods who get millions for endorsing products they don't even use, but if I were famous I would endorse this book free of charge.

I am amazed by some of the negative reviews. My book is holding together. It is a good idea to copy the ingredient list for recipes you use a lot onto an index card, then it won't matter if you get flour or marge on it.

The recipes are excellent. I use it all the time for breads, pies, cheesecakes etc. and only last week someone told me the Ricotta cheesecake was the best they have ever had.

The recipes are good, but the real strength of this book is that it tells you what is likely to go wrong and how to avoid it. It is even good for bedtime or bathroom reading.

Maybe there are better cookbooks, but I don't know of one. These days it is almost the only one I use. (Sometimes I dip into The Naked Chef by Jamie Oliver.)