Review by Booklist Review
The pillar of American cookbooks for generations, Joy of Cooking appears anew for the first time in over a decade, fully revised by Rombauer's great-grandson, John Becker, and his wife, Megan Scott. Those who esteem Joy as the indispensible home-cooking guide will rejoice that this new edition expands on and brings their favorite up to date in ways that will excite its old fans as well as a new generation of home cooks. This revision adds several hundred new recipes, but, more importantly, it gives its readers access to even more basic data on cooking than previous iterations. Huge sections define and describe spices both common and not-so. As ever, the sections on freezing, canning, drying, and other preservation methods are meticulous with technical instructions to ensure food safety. Current fascination with foraged foods earns a place, with advice on avoiding toxic wild plants. New technologies like electric pressure cookers and sous-vide cooking are explained. Cooks in high-altitude locales will appreciate the advice on adjusting all recipes, not just baked goods. Even the effects of climate change are addressed in expanded guidelines on sustainable fish selection and cooking. The explosion of interest in all sorts of ethnic cooking has greatly expanded the inventory of recipes mapo dofu from Sichuan, sushi from Japan, curried goat from Jamaica, pavlova from Australia, and more. Classics from snickerdoodles to sponge cake retain their place. Yes, this is a virtual necessity in any kitchen that does more than pop frozen dinners into the microwave, and an astonishing value at its list price.--Mark Knoblauch Copyright 2010 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Irma S. Rombauer's Joy of Cooking, first published in 1931, gets a massive overhaul in this impressive, timely volume by Becker, Rombauer's great-grandson, and his wife, Scott. The authors hope to recapture the original's "vital spark," they write in their introduction to this ninth edition, which includes more than 4,000 updated recipes and 600-plus new ones. The result is both familiar and refreshing as it globe-trots to include Jamaican curried goat and fiery Indonesian tempeh. The signature method of interweaving ingredients with instructions remains, supplemented with rich troves of information, like a three-page spread on mixing and matching salad greens. There are recipes for items as elementary as popcorn and as complex as a gingerbread house (complete with diagrams). The recipes range from classics to more unusual options: the shellfish chapter covers turtles, and ostrich and emu fillets appear under poultry. Helpful charts abound, and contemporary devices and techniques are incorporated so seamlessly that it's difficult to spot new bits: for example, the grains section includes recipes for Instant Pots, and, tucked in the breads chapter are instructions for using gluten-free doughs. Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade--quite an achievement indeed. (Nov.)
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Review by Library Journal Review
In the 13 years since the last edition of the classic Joy of Cooking, the national food landscape has changed dramatically, with ingredients and techniques that were previously considered novel becoming commonplace in home kitchens. John Becker, great-grandson of Irma Rombauer, Joy's original visionary, and his wife Megan Scott have revised and expanded the famously comprehensive cookbook. Gelatin salads are out, miso and quinoa are in, and the range of more than 600 new recipes addresses vegan and gluten-free diets, trends such as artisanal cocktails and home fermenting and canning, and a broad range of international flavors and techniques. Perhaps the most significant update is the addition of gram weights in all the baking recipes, a definite boon for avid home bakers. Long-time readers will recognize Joy's familiar two-column format and inimitable "action method" for recipes, but the overall effect is less prescriptive and more vibrant and inspiring. Neither Becker nor Scott are professional chefs, and their book keeps the viewpoint of novice cooks at the forefront. VERDICT In an era when thousands of recipes are at our fingertips online, this classic collection proves its worth as a source of dependable culinary guidance and reliable recipes; a first purchase.--Kelsy Peterson, Forest Hill Coll., Melbourne, Australia
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