Joy of Cooking: 2019 Edition Fully Revised and Updated

Scribner. Nov. 2019. 1,200p. ISBN 9781501169717. $40. COOKING
In the 13 years since the last edition of the classic Joy of Cooking, the national food landscape has changed dramatically, with ingredients and techniques that were previously considered novel becoming commonplace in home kitchens. John Becker, great-grandson of Irma Rombauer, Joy’s original visionary, and his wife Megan Scott have revised and expanded the famously comprehensive cookbook. Gelatin salads are out, miso and quinoa are in, and the range of more than 600 new recipes addresses vegan and gluten-free diets, trends such as artisanal cocktails and home fermenting and canning, and a broad range of international flavors and techniques. Perhaps the most significant update is the addition of gram weights in all the baking recipes, a definite boon for avid home bakers. Long-time readers will recognize Joy’s familiar two-column format and inimitable “action method” for recipes, but the overall effect is less prescriptive and more vibrant and inspiring. Neither Becker nor Scott are professional chefs, and their book keeps the viewpoint of novice cooks at the forefront.
VERDICT In an era when thousands of recipes are at our fingertips online, this classic collection proves its worth as a source of dependable culinary guidance and reliable recipes; a first purchase.

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