Joy of Cooking: 75th Anniversary Edition

by Ethan Becker, Irma S. Rombauer, Marion Rombauer Becker

ISBN-10: 0743246268
ISBN-13: 9780743246262
Region: USA
Publisher: Scribner
Publication Date: October, 2006
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Recipe Index

Recipesort icon Page Rating
Coconut Dulcie 845
0
Coconut Extravaganza 64
0
Coconut Ice Cream 833
0
Coconut Lime Salad 226
0
Coconut Macaroons 771
0
Coconut Milk Pudding (Tremblèque) 808
0
Coconut Pecan Cake 713
0
Coconut Pecan Filling 759
0
Coconut Pecan Icing 794
0
Coconut Rice 357
0
Coconut Shrimp 84
0
Coconut Taffy 871
0
Coconut Tapioca Pudding 821
0
Coconuts and Coconut Milk 971
0
Cod Boulangère 399
0
Codfish Balls or Cakes 412
0
Coeur À La Crème 826
0
Coffee Buttercream 793
0
Coffee Cake with Marbled Filling 630
0
Coffee Charlotte 819
0
Coffee Custard Sauce 846
0
Coffee Drops 874
0
Coffee Ice Cream 832
0
Coffee Icebox Cookies 776
0
Coffee in Quantity 31
0
Coffee Parfait 841
0
Coffee Pots De Crème 804
0
Coffee Spice Rub 588
0
Coffee Whipped Cream 755
0
Coffee-Flavored Meringue 741
0
Coffee-Flecked Angel Cake 706
0
Cold Avocado Soup 146
0
Cold Cucumber Soup 147
0
Cold Foamy Sauce 852
0
Cold Lemon Soufflé or Bavarian Cream 817
0
Cold Lime Soufflé or Bavarian Cream 817
0
Cold Mustard Sauce 566
0
Cold Orange Soufflé or Bavarian Cream 817
0
Cold Sabayon Sauce 847
0
Cold Soba Noodles 333
0
Cold Stuffed Tomatoes 173
0
Cold Veal in Tuna Sauce (Vitello Tonnato Freddo) 486
0
Colored Sugar 1019
0
Coloring Easter Eggs: Food Coloring Dye 207
0
Coloring Easter Eggs: Natural Dye 207
0
Coloring Soups 122
0
Conch (or Whelk) Salad 391
0
Concord Grape Pie 680
0
Consommé 123
0
Consommé Brunoise 124
0
Consommé Madrilene 124
0
Cooked Cranberry Relish 221
0
Cooked Cucumbers 273
0
Cooked Dried Apricots 217
0
Cooked Eggnog 66
0
Cooked Marinade for Game 585
0
Cooked Turnips 314
0
Cookie-Press or Spritz Cookies 775
0
Cooking Meat En Croûte 468
0
Cooking Venison 527
0
Coq Au Vin 431
0
Corn and Ham Fritters 659
0
Corn and Tomato Relish 949
0
Corn Bread Stuffing with Cumin and Hot Chile Peppers 535
0
Corn Bread Stuffing with Oysters 535
0
Corn Bread Stuffing with Sausage and Bell Peppers 535
0
Corn Bread Tamale Pie 102
0
Corn Bread, Muffins, or Sticks 632
0
Corn Chowder 143
0
Corn Dodgers Cockaigne 633
0
Corn Dogs 185
0
Corn on the Cob 270
0
Corn Pudding 271
0
Corn Soufflé 205
0
Corn Tortillas 609
0
Corn Zephyrs Cockaigne 633
0
Corn, Tomato, and Avocado Salsa 571
0
Corned Beef 484
0
Corned Beef (Brining) 904
0
Corned Beef or Roast Beef Hash 107
0
Cornell Triple-Rich Flour Formula 596
0
Cornmeal Biscuits 639
0
Cornmeal Cobbler Biscuit Dough 693
0
Cornmeal Dumplings 334
0
Cornmeal Mush 349
0
Cornmeal Pancakes 645
0
Cornmeal Pie or Pastry Dough 665
0
Cornmeal Waffles 647
0
Cosmopolitan 58
0
Cottage Cheese 967
0
Cottage Pudding 823
0
Country Captain 434
0
Country Ham 507
0
Country Ham Steak with Red-Eye Gravy 508
0
Country Sausage 516
0
Country-Fried Pork Tenderloin with Gravy 503
0
Country-Style Ribs Baked in Barbecue Sauce 505
0
Court Bouillon 120
0
Couscous Stuffing with Dried Apricots 539
0
Couscous with Chicken, Lemon, and Olives 363
0
Couscous with Pine Nuts and Raisins 362
0
Couscous, Quick-Cooking 365
0
Couscous, Whole Wheat or Spelt, Quick-Cooking 365
0
Crab Cakes 381
0
Crab Coconut Cocktail 370
0
Crab Louis 162
0
Crab or Tuna Soufflé 206
0
Crab Strata 98
0
Crabmeat Stuffing for Fish 536
0
Cracked-Wheat Bread 599
0
Cranberry Collins 64
0
Cranberry Conserves 939
0
Cranberry Glaze 583
0
Cranberry Juice 38
0
Cranberry or Apple Streusel Coffee Cake 630
0
Cranberry Sauce and Jellied Sauce 221
0
Cranberry Sherbet 838
0
Cranberry-Mango Punch 41
0
Cranberry-Pickled Pears 950
0
Cream (Chantilly) Mayonnaise 580
0
Cream Biscuits or Shortcakes 639
0
Cream Caramels 864
0
Cream Cheese 968
0
Cream Cheese Ball 75
0
Cream Cheese Danish Spirals 626
0
Cream Cheese Frosting 794
0
Cream Cheese Icebox Cookies 776
0
Cream Cheese Mayonnaise 580
0
Cream Cheese or Yogurt Dressing for Fruit Salad 578
0
Cream Cheese Pastry Dough 666
0
Cream Cheese Spreads 179
0
Cream Cheese Vinaigrette 578
0
Cream of Asparagus Soup 144
0
Cream of Broccoli Soup 144
0
Cream of Carrot Soup 144
0
Cream of Cauliflower Soup 144
0
Cream of Mushroom Soup 144
0
Cream of Mussel Soup (Billi-Bi) 140
0
Cream of Onion Soup 145
0
Cream of Spinach Soup 145
0
Cream of Tomato Soup 144
0
Cream of Watercress or Purslane Soup 145
0
Cream Puffs 672
0
Cream Pull Candy 871
0
Cream Roll 736
0
Cream Sauce (Sauce Suprème) 553
0
Cream Scones 640
0
Creamed Cabbage 263
0
Creamed Chicken or Turkey 445
0
Creamed Corn 271
0
Creamed Eggs Au Gratin 195
0
Creamed Eggs with Asparagus Tips Cockaigne 195
0
Creamed Finnan Haddie 412
0
Creamed Mushrooms 283
0
Creamed Mushrooms on Toast 112
0
Creamed Oysters 373
0
Creamed Pearl Onions 287
0
Creamed Potatoes 296
0
Creamed Spinach 305
0
Creamy Beet Salad 166
0
Creamy Blue Cheese Dressing 576
0
Creamy Caraway Dressing 577
0
Creamy Coleslaw 161
0
Creamy Cucumber Salad 167
0
Creamy Decorating Icing 788
0
Creamy Dijon Dressing 577
0
Creamy Dressing for Coleslaw 578
0
Creamy Horseradish Dressing 578
0
Creamy Leeks 280
0
Creamy Macaroni Salad for a Crowd 172
0
Creamy Microwave Cheese Sauce 551
0
Creamy Parmesan Dressing 578
0
Creamy Pasta with Chard and Tomatoes 328
0
Creamy Water-Bath Cheesecake 744
0
Crème Brûlée 803
0
Créme Fraîche 1014
0
Crêpes Cake 651
0
Crêpes Suzette 650
0
Crêpes with Caramelized Apples 650
0
Crêpes with Chicken, Apples, and Blue Cheese 650
0
Crisp Chocolate Chip Cookies 767
0
Crisp Spicy Pecans 70
0
Crispy Potato Skins 79
0
Crispy Roast Duck 447
0
Crispy Roast Duck with Quick Orange Sauce 447
0
Crispy Shallots 304
0
Crock-Cured Dill Pickles 953
0
Croissants 616
0
Croque Madame Sandwich 181
0
Croque Monsieur 181
0
Croque Monsieur Casserole 98
0
Crostini 642
0
Croutons 974
0
Crown Roast of Pork 498
0
Crudités 78
0
Crullers 656
0
Crumb Cake 630
0
Crumb Crust 667
0
Crumb Fruit Filling for Coffee Cakes 624
0
Crumpets 619
0
Crunchy Almond Topping 798
0
Crusty Soft-Center Spoon Bread 634
0
Crystallized Flowers 881
0
Cuba Libre 60
0
Cuban Sandwich 181
0
Cucumber Almond Sauce 565
0
Cucumber Cream Cheese Spreads (Benedictine) 179
0
Cucumber Cups 173
0
Cucumber Mousse 175
0
Cured Salmon (Gravlax) 411
0
Curried Apricot Chutney 950
0
Curried Chicken or Turkey Salad 164
0
Curried Chickpeas with Vegetables 257
0
Curried Eggs 195
0
Curried Nuts 70
0
Curried Tropical Chutney 219
0
Curry Dressing for Fruit Salad 578
0
Curry Mayonnaise 580
0
Curry Powder and Paste 975
0
Curry Sauce 553
0
Custard Pie 684
0
Custard Sauce (Crème Anglaise) 846
0
Dacquoise 741
0
Daffodil Cake 708
0
Daiquiri 60
0
Dairy-Free Chocolate Cake 723
0
Damson, Italian Plum, or Greengage Preserves 938
0
Danish Coffee Cake 626
0
Danish Pastry Dough 624
0
Dark Chocolate Bark 859
0
Dark Chocolate Candy Bars with Nuts 861
0
Dark Chocolate Clusters 861
0
Dark Chocolate Truffles 858
0
Dark Fruitcake 726
0
Dashi 119
0
Date Bars Cockaigne 765
0
Date Nut Bread 627
0
Date or Fig Filling for Coffee Cakes 624
0
Day Lily Fritters 659
0
Decorative Ice Mold 65
0
Decorative Icing (Twice-Cooked Icing) 788
0
Deep-Fried Broccoli 260
0
Deep-Fried Fish 409
0
Deep-Fried Mushrooms 284
0
Deep-Fried Parsley 289
0
Deep-Fried Plantains (Tostones) 294
0
Deep-Fried Shrimp 387
0
Deep-Fried Soft-Shell Crabs 380
0
Deep-Fried Sweet Potatoes 302
0
Deep-Fried Turkey 443
0

Publishers Information

About Joy of Cooking: 75th Anniversary Edition

Publisher Web Link: http://books.simonandschuster.com/

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma’s apartment.

Today, nine revisions later, the Joy of Cooking - selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century - has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

Ethan Becker, Marion’s son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.”

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating - as well as a large dose of common sense.

This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.

In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today’s tastes.

This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles - those simple, satisfying, make-ahead, no-fuss dishes - abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma’s passion - always considered a stand-alone bible within the JOY.

This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.

Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.

Happy Anniversary, JOY!

(http://books.simonandschuster.com/)

Author Information

About Ethan Becker

Ethan Becker lives at Half Moon Ridge in the mountains of East Tennessee with his wife, Susan, author, editor, and artist. He was passed the responsibility of the stewardship of the Joy of Cooking in 1976 from his mother Marion.

Ethan’s cooking apprenticeship at home was supplemented by study at the Cordon Bleu in Paris (1971) and by his travels in Europe. He combines a knowledge of classical continental cuisine with an affection for traditional American cooking and stays well versed in regional tastes and trends.

Prior to his work on JOY, he owned a highly innovative firm that designed and manufactured mountain climbing equipment. Several of his designs are in current worldwide use ranging from the Becker Knife and Tool tactical and survival knives, Eagle Industries’ Becker Patrol Pack (used extensively by the Navy Seals) to the CMI Figure 8 Descender and other mountain climbing gear that has been in use world wide since 1974.

Ethan is an avid reader of history and the humanities. He also enjoys martial arts and hunting. He was awarded the prestigious 1979 President’s Stewardship Award from the Nature Conservancy, for his work and commitment to the preservation of the environment.

Ethan and Susan have two sons, 27 year-old son, John lives in Oregon, and is proving to be a natural in the kitchen too. David Cope is often Ethan’s stand-in on the grill.

(http://www.thejoykitchen.com/)

Cookbooks by Ethan Becker


About Irma S. Rombauer

A St. Louis native with deep European roots, Irma was active in civic clubs and cultural organizations. When she was widowed in the late twenties, she took half of the money she was left and published 3000 copies of The Joy of Cooking. In 1936, her first edition produced with Bobbs Merrill publishers was introduced nationwide...and the rest is culinary history. In 1939, Irma wrote Streamlined Cooking for busy, modern women, and in 1946 she penned A Cookbook for Girls and Boys. When she died in October, 1962, the Washington Post said in their editorial about her, “Few women have contributed more to the joy of life–more accurately, perhaps, to the joy of living–than Irma A. Rombauer, who died on Tuesday at the age of 86 at her home in St. Louis. There is hardly a bride in America–or a groom either, for that matter–who has not been the beneficiary of her witty, warm wonderful cookbook, the Joy of Cooking.” To this family, she was a source of wit, affection, inspiration, and warm cookies at Christmas.

(http://www.thejoykitchen.com/)

Cookbooks by Irma S. Rombauer


About Marion Rombauer Becker

Besides her monumental work throughout the years on JOY, Marion realized other significant accomplishments during her lifetime. Using her art education, she worked as an art teacher and later at Women’s Wear Daily. She was one of the founders of Cincinnati’s Modern Art Society, and served as their first professional director. She was a pioneer in natural gardening. Her woodland garden at the family estate in Cincinnati is now 60 years old, and was chronicled in her book, Wild Wealth. She received the “Oak Leaf” award from the Nature Conservancy. Marion was the recipient of the prestigious Medal of Merit award from the Garden Club of America. Marion was the first woman to receive the “Great Living Cincinnatian” award. After her death in 1976, a hardy, dense Boxwood strain that she had been growing at Cockaigne was given the official designation of Buxus sempervirens Joy-evergreen boxwood Joy.

(http://www.thejoykitchen.com/)

Cookbooks by Marion Rombauer Becker