Free Ebook , by Irma S. Rombauer
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, by Irma S. Rombauer
Free Ebook , by Irma S. Rombauer
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Product details
Print Length: 1152 pages
Publisher: Scribner (November 12, 2019)
Publication Date: November 12, 2019
Sold by: Simon and Schuster Digital Sales Inc
Language: English
ASIN: B00AK78VTA
Text-to-Speech:
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Amazon Best Sellers Rank:
#267,447 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This book, though not practical in today's instant gratification world, is necessary to teach those of us our grandmother's knowledge that is dying out with our grandmother's and mothers. Who knows how to test an oven temperature? An oven that isn't modern, has no thermometer or setting dial? Who knows the proper procedure for canning? The supplies you might need? Think you'll never need that information? When Irma Rombauer wrote this cookbook she didn't think she had a need for the knowledge being a wealthy woman with kitchen help. Then an economic collapse. Then her husband committed suicide. She was 54. Good thing she did have this knowledge and decided to pass it on. This cookbook does more than teach recipes. It teaches etiquette and dinner party directions? Do you know which fork goes where? What is the difference in dinner settings for formal and informal eating? Wedding cakes? The information in this cookbook is invaluable. Every mother, daughter, daughter in law, etc. Should have this on their shelf. I am so glad I found a 1964 edition as the 1972 edition was revised and doesn't have all the information I wanted. I don't cook in a microwave and I don't want my Joy of Cooking to reflect microwave cooking. I found and purchased a 1942 edition as wel, which includes wartime ration recipes. Get yourself a copy, if for no other reason, to learn.
I cannot say enough positive things about this cookbook. I have over a thousand cookbooks literally. At one point I collected them. As I have matured I have found that this single one seems to be my go-to book for anything I don't know how to cook yet. So far I have only found a couple of recipes that aren't in here. One of them is how to make green tea Mochi ice cream. For those of you who aren't familiar with it it is a specialized Japanese confectionery ice cream. Everything else has always been there along with an explanation of the philosophy behind cooking the dish. I love it. I have multiple copies of this one myself. I have already handed one of these copies down to one of my sons. I have purchased three more copies this past Christmas to give to my sons who are married so that their wives can pull up recipes for things they don't know how to cook. I would recommend this book over every other cookbook I have ever had read or seen. This is definitely the number one cookbook out there and I feel like I know what I'm talking about.
I bought this as a gift for a teenager who is learning to cook. He has had it for week and is fascinated with all he is learning about food and cooking basics. Within 24 hours of getting the book, he sent back a thank you gift of delicious vanilla ice cream for one of the recipes. I have given earlier editions to each of my kids, and they are still in regular use.
This is the sewn-binding edition by the daughter of the original author. The subsequent version is by the grandson (I think) and, although I like the recipes in both editions just fine, there are some differences in terms of fat phobias in the later edition. With the latest findings and admissions by the FDA, we are now returning to natural animal fats (butter, lard) and avoiding processed oils. But, the main reason I bought this edition after owning the newer one (by Ethan Becker) is that it has a sewn binding. The book is composed of several smaller "booklets" that have pages the loop around at the binding and come back elsewhere in the book. Each booklet is sewn with strong thread through its binding and the booklets are glued together and form the 800-odd pages of the book. This is the RIGHT way to bind a book. The newer edition is an all glued binding, and the third or fourth time you open the book to the same place, and press it flat so the pages don't turn on you while your hands are covered in dough, the pages will start to fall out. I was sick of my "loose leaf" copy of the 2006 edition, so I ordered this and I love it so much that I threw out the newer (but disheveled) one. By the way, don't even bother with the "unauthorized" and ghost-written 1997 edition. Look it up in Wikipedia for the history of the editions.
Like a good millennial, I use Google and Pinterest to find a lot of recipes. I read ingredient lists off the browser on my phone. But sometimes, I want something reliable, detailed, and solid. So I turn to this book! I love that it provides all these little tips, tricks, and explanations about the different foods and ingredients. It's actually better than the internet when I'm trying to look up the best way to do something. It's also just fun to read through, even when I'm not cooking. Anyways, this is a must-have for every kitchen, whether you're 18 or 80. Joy of Cooking is the best, most thorough cookbook I've ever used (way better than the Better Homes and Gardens one my mom used to use). It's improved my cooking 100%, and I'm planning to use it until I'm 100 years old and can't see or cook anything. I LOVE THIS BOOK SO MUCH.
My grandmother (I'm a Great-grandmother now) was the chief pastry chef and cook at the Statler Hotel in Boston when I was a little girl. She was purely self-taught and learned from no other book than this classic, The Joy of Cooking. When I got married, since she was going to purchase one for me, but died suddenly a few months before my wedding, I purchased it myself and wrote a note to her inside of it. I still have my book after 47 years and it is not in need of replacement, but I purchased this for one of my granddaughters who wants to learn the finer side of cooking from a book that not only has recipes, but teaches the reader all about what she/he is doing and why she/he is doing it. There is no finer cookbook on the market, and none can compare to the instruction that comes with the recipes, and with each chapter. If you are interested in learning about the art and science of cooking and baking, this is the book for you. It may not have pages and pages of fancy, glossy photos of what you're going to make, but it's worth more than all those photos. In this case, a hundred words are worth all those photos combined. It's a great gift for anyone, a bride, an older homemaker, any man who, like my son, loves to cook for my daughter-in-law, or a Grandma. It's a classic.
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