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Joy of Cooking: All About Soups and Stews
The book that taught America how to cook,
now illustrated with glorious color photography
ALL ABOUT
SOUPS & STEWS
A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.
now illustrated with glorious color photography
ALL ABOUT
SOUPS & STEWS
A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.
128 pages, Hardcover
First published October 25, 2000
3 people are currently reading
68 people want to read
About the author
Irma S. Rombauer
63 books709 followersIn 1931, a St. Louis widow named Irma von Starkloff Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter, Marion, tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.
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Displaying 1 of 1 review
November 4, 2018
3 stars.
Some things about this book are excellent. Others are less so. I loved the green-shaded side bars, describing certain aspects that are glossed over in other books (eg. Kale, Swiss Chard and Collared Greens). The section on broths was well-done and finally treated the subject with respect and due diligence that it deserves.
The pictures were well done - clear, bright crisp, centered, artfully done, but alas, unlabeled. On a page with 2 or 3 recipes, it was left unspecified as to which dish it represented. Meaning that several dishes did not have photos at all.
My biggest irk of the whole book was its non-standard recipe format. It did not list the ingredients, then the directions. It threw it all at you at once, and bolded text font for ingredients. And it seemed one giant paragraph or run-on sentence, without pauses or breaks in the creation of the dish. It irked me so much that I considered even dropping the rating more. If the editors did this to save space, shame on them. I would have paid more for a larger book and have been satisfied than to have this format. In many cases, I expect I will use the internet to find similar recipes with standard formats to follow (which rather defeats the purpose for this book).
Some recipes have hard to find (for me) ingredients. Some recipes seem like marathons to create, which may be okay for the unemployed or retiree with time to kill. Certainly, I;d love to try the recipes, but I'll go to a restaurant rather than try to recreate from these texts.
Some things about this book are excellent. Others are less so. I loved the green-shaded side bars, describing certain aspects that are glossed over in other books (eg. Kale, Swiss Chard and Collared Greens). The section on broths was well-done and finally treated the subject with respect and due diligence that it deserves.
The pictures were well done - clear, bright crisp, centered, artfully done, but alas, unlabeled. On a page with 2 or 3 recipes, it was left unspecified as to which dish it represented. Meaning that several dishes did not have photos at all.
My biggest irk of the whole book was its non-standard recipe format. It did not list the ingredients, then the directions. It threw it all at you at once, and bolded text font for ingredients. And it seemed one giant paragraph or run-on sentence, without pauses or breaks in the creation of the dish. It irked me so much that I considered even dropping the rating more. If the editors did this to save space, shame on them. I would have paid more for a larger book and have been satisfied than to have this format. In many cases, I expect I will use the internet to find similar recipes with standard formats to follow (which rather defeats the purpose for this book).
Some recipes have hard to find (for me) ingredients. Some recipes seem like marathons to create, which may be okay for the unemployed or retiree with time to kill. Certainly, I;d love to try the recipes, but I'll go to a restaurant rather than try to recreate from these texts.
Displaying 1 of 1 review