The Joy of Cooking, Revised and Expanded Edition by Irma S. Rombauer (1997-11-01) Paperback – 1 Jan. 1781

The Joy of Cooking is like a cooking bible. The About sections teach you WHY you are doing what the recipes say, which helps turn you into a good cook. All of the recipes come out tasting wonderful. I’ve had many compliments on my pie crust, and it’s just a basic pie crust recipe from the Joy. I will never be without a copy of the Joy of Cooking and have gifted a copies to other family members and to each kid that leaves home. I feel like without knowing The Joy of Cooking you will never rise to the level of excellent cook. I have an entire bookcase full of cookbooks but find myself using The Joy of Cooking and the James Beard cookbook exclusively when I need a recipe reference.

This edition is the best , easier to use, good recipes and information. I had a copy of the newest edition. I didn’t like because of the huge size, small print and changes in the recipes. The beef pot roast is very different

I wouldn't be without this book! In fact, when I moved to our new home, a box of my books "disappeared" from the truck. So I reordered this one straight away. It's comparable to a cooking encyclopedia. I love having it on hand to pull off the shelf for a quick reference or recipe. Excellent book!

done

This is a re-release of the 1975 edition, which is familiar to many people. The print is a bit light in some places, but quite readable. The comb binding helps the book lie flat on your counter or open neatly in a book rack. I have worn out two used copies, so getting a brand new copy was ideal for me.