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Par Leduc Liliane
Format:Relié|Achat authentifié par Amazon
Je connaissais le livre et voulais l'offrir à un ami.
L'édition du 75ème anniversaire de la publication est excellente. C'est une véritable anthologie de l'art culinaire et une bible a avoir sous la main.
La rapidité de la livraison m'a permis de l'offrir à temps à notre ami juste avant son départ pour l'Angleterre.
L'édition du 75ème anniversaire de la publication est excellente. C'est une véritable anthologie de l'art culinaire et une bible a avoir sous la main.
La rapidité de la livraison m'a permis de l'offrir à temps à notre ami juste avant son départ pour l'Angleterre.
Commentaires client les plus utiles sur Amazon.com (beta)
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4.7 étoiles sur 5
464 commentaires
370 internautes sur 376 ont trouvé ce commentaire utile
5.0 étoiles sur 5
Cook up some classics!
9 septembre 2008
Par Marcy
- Publié sur Amazon.com
Format:Relié
Originally a self-published book in 1931, and no less than nine revisions later, this thick volume of recipes (it's got to be at least 3 inches thick) is a great addition to anyone's cook book library.
But wait! This book is not merely just a collection of recipes- although with 4000 classic recipes and an additional 500 new ones, that would make it worth buying alone. No, this cook book stands heads and shoulders above the rest because its what I call a "teaching" cook book. It contains recipes for just about every dish or food category you can think of which are arranged in various sections throughout the book. Then, at the beginning of each chapter, there is a kind of introduction which goes into detail about that category. For example, the section on grains starts off with an almost encyclopedic explanation of the types of grains, their anatomy, how to combine them, and so on.
A handy, informative cook book with plenty of choices, there is sure to be something for everyone and even healthy eaters will find a great section on what makes up a healthy diet, how many calories you need, etc. Also recommend The Sixty-Second Motivator for readers who need more motivation to eat healthier and have trouble changing their diet habits.
But wait! This book is not merely just a collection of recipes- although with 4000 classic recipes and an additional 500 new ones, that would make it worth buying alone. No, this cook book stands heads and shoulders above the rest because its what I call a "teaching" cook book. It contains recipes for just about every dish or food category you can think of which are arranged in various sections throughout the book. Then, at the beginning of each chapter, there is a kind of introduction which goes into detail about that category. For example, the section on grains starts off with an almost encyclopedic explanation of the types of grains, their anatomy, how to combine them, and so on.
A handy, informative cook book with plenty of choices, there is sure to be something for everyone and even healthy eaters will find a great section on what makes up a healthy diet, how many calories you need, etc. Also recommend The Sixty-Second Motivator for readers who need more motivation to eat healthier and have trouble changing their diet habits.
199 internautes sur 201 ont trouvé ce commentaire utile
5.0 étoiles sur 5
Fantastic new edition
1 février 2007
Par M. Waring
- Publié sur Amazon.com
Format:Relié
I love the new edition. Love, love, love it! When it arrived, I sat down and started reading it. This will sound silly, but I actually CRIED because it was so fantastic and brought back so many good memories.
I have used the 1975 edition since I started to cook. It was the first book I would turn to when I wanted to see the "standard" recipe for anything. I loved the friendly tone and always found the recipes reliable, producing consistently tasty results. Its only weakness was that it had become a bit dated, in terms of modern tastes and food trends.
I was excited when a new edition of Joy was released in 1997. It turned out to be a total disaster. Among other things, it lacked recipes for pickling and canning, ice cream and lots of other American standards. Additionally, the 1997 edition eliminated the friendly tone and instructions I had come to love. Worst of all, the recipes were not reliable. I made a few really bad dishes from it before I stopped using it almost completely. Its only strength was in its updated instructions for cooking meat, fish and poultry.
This new edition is a tremendous achievement. It keeps the down-to-earth tone of the older editions while providing a perfect selection of old favorites and new (primarily ethnic) dishes that are widely eaten in the US. The ice cream and pickling/canning sections are restored. It's actually an improvement on the 1976 edition, and that's saying something!
I love this edition. I'm throwing out the 1997 edition and eventually I may even part with my old 1975 copy, though it has tremendous nostalgia value for me.
I have used the 1975 edition since I started to cook. It was the first book I would turn to when I wanted to see the "standard" recipe for anything. I loved the friendly tone and always found the recipes reliable, producing consistently tasty results. Its only weakness was that it had become a bit dated, in terms of modern tastes and food trends.
I was excited when a new edition of Joy was released in 1997. It turned out to be a total disaster. Among other things, it lacked recipes for pickling and canning, ice cream and lots of other American standards. Additionally, the 1997 edition eliminated the friendly tone and instructions I had come to love. Worst of all, the recipes were not reliable. I made a few really bad dishes from it before I stopped using it almost completely. Its only strength was in its updated instructions for cooking meat, fish and poultry.
This new edition is a tremendous achievement. It keeps the down-to-earth tone of the older editions while providing a perfect selection of old favorites and new (primarily ethnic) dishes that are widely eaten in the US. The ice cream and pickling/canning sections are restored. It's actually an improvement on the 1976 edition, and that's saying something!
I love this edition. I'm throwing out the 1997 edition and eventually I may even part with my old 1975 copy, though it has tremendous nostalgia value for me.
357 internautes sur 376 ont trouvé ce commentaire utile
3.0 étoiles sur 5
Errors mar an otherwise fine book
19 novembre 2006
Par H. David Natkin
- Publié sur Amazon.com
Format:Relié
This edition of the classic work has all of the charm of the previous volumes but has a number of errors. The Simon and Schuster web site notes a number of "revised" recipes. For instance, one problem highlighted on the discussion board is that the pancakes need 1 3/4 teaspoons of baking powder not 1 3/4 tablespoons.
My first dish out of the new edition turned up a glaring omission. The Chicken Papirikas recipe didn't mention the stock that obviously was needed. I knew to put it in but novices might not.
I'm delighted that we have a new volume to work with but I hope that the publisher will issue a more accurate version soon.
My first dish out of the new edition turned up a glaring omission. The Chicken Papirikas recipe didn't mention the stock that obviously was needed. I knew to put it in but novices might not.
I'm delighted that we have a new volume to work with but I hope that the publisher will issue a more accurate version soon.
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4.7 étoiles sur 5
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