Joy of Cooking
Irma S Rombauer, Marion Rombauer Becker. Published by The Bobbs-Merrill Company, Inc. Indianapolis/New York. 1931, 1936, 1941, 1942, 1943, 1946, 1951, 1952, 1953, 1962, 1963, 1964, 1975.
Today’s book review is by our homesteader, Jerreth. As you can see from the photo of her cookbook cover, it’s well worn and well loved. One can never go wrong with The Joy of Cooking. We are an Amazon affiliate, and any purchase using the link goes a little way toward supporting our homesteading endeavors. Thank you.
This is the cookbook I learned to cook on. My parents had this cookbook as did my grandparents. You will note that the first one was published in 1931 during the great depression. The front of the book has that Irma lived from 1877 to 1962. I’m sure the original cookbook was written with the intent to help people make it through the depression with what they had. This is an excellent cookbook for any homesteader. It has great recipes in the older editions for venison, rabbit, bear, turtle, goat, lamb, a wide variety of wild meats and old timey vegetables. It does not have things like color pictures. It does have excellent instructions.
Some of the headings in this cookbook are frozen foods, pressure cooking, blender, outdoor cooking, Christmas and altitude cooking. My particular edition is the 1975 edition. There is not only a section on nutrition and calories, but on entertaining, how to set the table and serve in a formal situation. Informal entertainment and a buffet service are explained as well.
If you are interested in old fashioned cooking, this cookbook is a must have. It also has outstanding instructions for canning a wide variety of things, making jams and jellies and freezing a wide variety of things. This cookbook covers a wide variety of recipes and used to be THE cookbook everyone used. It has bread making, cookies and all kinds of pastries. If you want to cook something, this probably has it. It also provides really good explanations about whatever it is that you are looking to cook. This cookbook is thorough in its investigation of the culinary world.