The Joy of Cooking

By: Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott

If you only have room on your shelf for one cookbook, purchase The Joy of Cooking. The new 2019 edition includes 600 new recipes and 4000 updated favorites.

Most online reviews are positive for the latest edition, but some people complain that the small print is hard to read. I own the 1997 edition, and this synopsis will focus on it.

I’ve used the 1962 and 1975 versions which I also recommend. The Joy of Cooking is a cooking manual for anyone interested in cooking.

In addition to the recipes, the book includes metric conversions, menu suggestions, and detailed instructions on cooking methods.

Each recipe includes an introduction of the dish and simple instructions. Its first publication was in 1931, but subsequent editions have modified versions of the classic recipes.

The recipes are updated to reflect present-day trends such as gluten-free dishes, keto, and vegan diets.

At the beginning of each chapter, the authors include a lengthy section on cooking techniques and essential tools. If you’re curious about the correct way to cut a whole chicken, the JOC explains how with clear illustrations and easy instructions.

I learned how to make Chicken Gumbo, Shrimp Étouffée, Negi Maki, Banana Bread, Cacciatore, and many others.

Bread Illustrated by America’s Test Kitchen

The bread recipes in Bread Illustrated are excellent. The recipes have step-by-step instructions illustrated with color photos. A long introduction explains the methods and reasons for using specific tools and techniques.

It is one of the few books I’ve used that requires little modification of the ingredients or cooking times. However, it’s not a book for a lazy cook. The more complicated recipes require a lot of time and effort. Some of the best bread takes 18 to 22 hours to complete.

My favorite recipes include Pita Bread, Pane Francese, Monkey Bread, Cheddar and Black Pepper Bread, and Pretzels. If you love tasty bread and have plenty of time on your hands, Bread Illustrated is for you.

The Professional Chef by The Culinary Institute of America

*You will need a digital scale to use this cookbook*

The authors of this cookbook/textbook designed it for both aspiring cooks and professional chefs. The edition I own is the 7th edition from 2002.

It includes several chapters on cooking instruction and proper equipment use before you see a single recipe. It contains handy guidelines for food safety including the proper techniques for preventing cross-contamination and food-borne illnesses.

Its full-color illustrations are helpful when you attempt a complicated process for the first time. Although it is more technical than The Joy of Cooking, it won’t overwhelm an amateur cook.

But beware, it’s a huge book. The book has 1036 pages and weighs nearly seven pounds( I weighed it). The hefty brute can serve as a weapon against home invaders if you leave a copy near every window and door of your home. That will only cost you around $1200.

Larousse Gastronomique  by the Gastronomic Committee, President Joël Robuchon

The classic, French reference book/cookbook has been around since Prosper Montagné wrote the original text in 1938. The book isn’t divided into chapters containing appetizers, desserts, or entrées.

It takes the alphabetical approach. It will define a subject like chocolate in a small paragraph, and then it provides numerous recipes with C-grade instructions. The instructions are short, vague, and sometimes unclear.

The descriptive paragraphs, however, are well written and informative. The publishers likely used separate authors for the recipes and subject descriptions. It includes an exhaustive supply of cooking instructions and culinary history, but it is not well suited for beginners.

The Professional Chef is more accessible to beginners and pros.  LG has simple recipes for Mustard Sauce and complicated(and disgusting) recipes for calf’s brains. I’m sorry Gastronomic Committee, I’m not fond of brain matter.

If you enjoy cooking calf or lamb brains in court-bouillon, you’ll love this book. It includes 13 recipes of brainy delights. Bon appétit!

The How Can it Be Gluten-Free Cookbook by America’s Test Kitchen

This is the best gluten-free cookbook on the market today. The recipes produce delicious, gluten-free dishes and will actually impress gluten lovers.

I don’t have an allergy to gluten or wheat, but I really like this book. My favorite recipe is Brazilian Cheese Bread Rolls. The rolls are cheesy, fluffy, and somehow mostly composed of tapioca flour.

Their all-purpose flour blend recipe is superior to the premixed blends you can purchase at the grocery store, and the dessert recipes are incredibly satisfying to someone like me who sleeps with a Give me Gluten or Give me Death pillowcase. I also own a Flour Power bathrobe and an autographed ’45 of Wheat Christmas by Weird Al Yankovic. Ok, I’ll stop now. Wheat to Victory!