“Joy of Cooking” A Cookbook Review

“Joy of Cooking” A Cookbook review

by Paul McCutcheon

June 29, 2024

One hesitates to review this book, as I am sure everyone has heard of it.

This is a BIG book. My edition is Eighth edition (2006): 75th-anniversary edition runs to over 1100 pages.

I love the sheer comprehensiveness of the volume. I think the word “encyclopedia” could be applied here. As an engineer, I love detail and precision, coupled with insight and passion. A lot of thought went into this book – there is even a built-in book mark ribbon.

As a not-very-good cook, I enjoy the introductory sections with practical advice. Starting with nutrition, it moves on how to set a table, arrange a party, and make a daily menu. Towards the back is a reference section “Know Your Ingredients” of over one hundred pages, from Allspice to Yogurt. This section is handily set off with a colored table for quick access. There are quick conversion tables, and a great list of substitutions if you are out of something. Food storage isn’t overlooked, there are around 80 pages on storing, freezing, preserving, canning, and smoking food.

In between front and back, it’s hard to think what isn’t included. You’ll find out how to make coffee, samosas, devilled eggs, instructions to prepare a lobster, and johnnycakes.

The illustrations are small and in black-and-white, but are usually clear and on-point.

I think this is a great reference, and I think everybody should have a copy.

If you had to buy one cook book, this would probably be the one. (That said, nobody should have just one cookbook!)❤