Joy of Cooking – 75th Anniversary Edition

The 75th anniversary edition of the Joy of Cooking should be an indispensable part of everyone’s kitchen. It contains many recipes from previous editions which been retested but also hundreds of brand new recipes.

The beauty of this book is that it contains recipes for all standards. If you weren’t able to learn off techniques off someone, this cookbook will get you up to speed on all that you should know. And, I am certain that even the most experienced cook is sure to learn something as well. There is also a lot of information at the start of each chapter which goes into detail about that particular category. It also contains recipes for just about every dish or food category you can think of, which are arranged in various sections throughout the book. With 4000 recipes, you are sure to never be stuck for something to cook!

Some interesting facts about the Joy of Cooking

• For the 75th anniversary edition, 4,500 recipes were tested that used a total of 400 pounds of butter, 300 quarts of milk, 485 pounds of red meat, and 275 pounds of fish and shellfish.
• The average age of a recipe tester working on the 75th anniversary edition was 46.7 years.
• Recipe testers spend 8,798 hours testing recipes and techniques for the latest edition.
• The knife was the first cutlery invented, followed by the spoon, and, much later, the fork (11th century A.D.).
• Caffeine is the most widely used behavior-changing chemical ingested worldwide.
• Eating cheese slows the decay of teeth.
• A light coating of oil speeds cooking and improves flavor of most grilled foods.
• Some of the most requested recipes from past Joy of Cooking editions include Chicken Marengo, Chocolate Cake (also known as the “Rombauer Special”), and Golden Glow Gelatin Salad.
• Ice is considered one of the most important ingredients in making drinks.
• Popsicles, baby back ribs, smoothies, and power bars are just a few of the recipes making their debut in the 2006 anniversary edition.
• The 2006 Joy of Cooking has instructions on using natural ingredients to color Easter eggs: beets for pink; chopped red cabbage for blue; tumeric for yellow; and the skins of 12 red onions for orange to burnt orange.
• Slow cooker recipes are included in the 2006 Joy for the first time.