The Joy of Cooking

| January 17, 2007 | 1 Comment
  • 1 Comment


The first cookbook I ever owned was the Joy of Cooking. It had the basic recipes for just about everything I was interested in cooking. I’d come home from shopping and turn to the Joy to see how to cook some vegetable or cut of meat or how to make something I was craving but had never made before like biscuits or macaroni and cheese. In fact, the 1984 edition I have has “the all-purpose cookbook” emblazoned across the front which couldn’t have been more accurate.

I grew up in a household that had an earlier edition of the book, and it always seemed quaint and a bit old-fashioned to me. It still does. It certainly has never been where I turned for inspiration. But regardless, I used it for years for things like coffeecake, cranberry relish, roast chicken, candied sweet potatoes and so much more. And I still do.

The thing about the Joy of Cooking is that the format for the recipes is positively the best for anyone learning to cook. You see all the ingredients and the order in which they are used in the recipe at the same time. This may not sound that important, but it’s actually crucial. Each step is a technique and glancing at a recipe you can easily determine the difficulty of the recipe based on your own skills. You can see a bunch of recipes here.

The new 75th anniverary edition Joy of Cooking has “4500 recipes for the way we cook now” on the cover. Some people are all up in arms because it has more ethnic “exotic” recipes than before. But the truth is, we have access to many more ingredients now, so the cookbook really functions just the way it always did. It is a cookbook in the truest definition of the word, a book of recipes and cooking directions. It is solid, indispensable and I wouldn’t part with my old edition for anything. Do you need the new edition? If you are an accomplished cook and certainly if you have an old edition, then probably not. Athough having worked my way through both books, I found the new version has updated even the techniques found in the older versions. I recently tried the Swedish Meatball recipe and it was great and significantly different from earlier versions. But if you’re looking for the right book to give to a new cook, the new version will get them on the right track and keep them cooking for a long time to come.

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Category: books, magazines, newspapers

About the Author ()

Amy Sherman began blogging in 2003, because all her friends and family were constantly asking her where and what to eat. Three months after it launched, Forbes chose her blog, Cooking with Amy, as one of the top five best food blogs, praising her writing as “smart, cozy and witty”. Since then her blog has been featured and recipes reprinted in many newspapers and magazines in the U.S. and the world. In addition to regularly updating her blog, Amy is a guest contributor to the Epicurious.com blog, and Contributing Editor of Glam Dish. She also writes restaurant reviews for SF Station. Her focus on Bay Area Bites is primarily cookbook reviews along with some interviews and current events. Amy is a recipe developer and freelance food writer. She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine. She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.
  • James

    We have an earlier version of the book which i used to learn to cook the book is in pretty bad shape now though as it has been passed down along with all other cookbooks. I might buy the new one as i am still new i havent had the old book very long but i will still keep it ats almost a family airloom.