I saw this yesterday at Sam's club. It's good to know they have gone back to some of the original content.

I received the 1975 edition as a college graduation gift (in the early 90s) and it's been my constant companion ever since. My copy is now lovingly splashed with sauces and dusted with flour, which makes it even more dear--it's been well used. I passed on the last update, but I think I'll indulge in the 75th--especially since I'd love advice on growing herbs.

While in many (most) ways Joy is the definitive reference book, me and a couple friends have been quite dismayed by the quiet editing and simplification that's been happening in successive editions of the book. (Between us we have half a dozen editions.)

It seems as though when a technique or ingredient begins to fade from popularity that they replace that with something easier or more readily available, which seems to me to be contrary to the very notion of the book.

Plus, far too often the results suffer.

The new additions are nice.

But the subtractions are far too costly.

I was going to buy this book last week on amazon for a LOT more, so I'm glad I waited! Bought the book today...can't wait until I can thumb through it. :D

My mother owned either the 1975 edition or the 1963 (?) edition, but rarely used it, so I grew up without an appreciation for it. Interestingly, however, the late '90s edition was the first real cookbook that I myself owned. I know it is much maligned by those who prefer the prior editions, but it has become my beloved bible of cooking! Surely I must be a product of my generation! :) That said, I'd love to compare editions and see which I end up favoring.

I had one of the very first editions. It too was well loved and worn. I especially loved the recipe for whale!

Thank goodness, we have almost had every edition, my grandmother had the original edition held together with rubber bands, Mom had that one eventually plus the newer one after that, the one I got her in the seventies and the one she bought in the '90's (that one was a huge disappointment to us all) the least used edition of them all, it is still like new. We live in gardening and canning country, we will certainly have the new edition for sure.

I have the 1975 edition, which was one of my earliest cookbook purchases. I also have the revised version, which I use all the time for the "know your ingredients" section. I supposed I must get this one too, just to see what they've added!

I have the 1975 and 1996 editions and like them both. I can't wait to get the newest edition. Hmmmm....maybe that would be a good suggestion for a Christmas present. I think I'll have to toss a few hints to the family. :)

My mother gave me the Joy of Cooking when I got married - 33 years ago. I gave each of my daughters a copy when they left home. Thank goodness for the Internet - I've been able to buy older copies to give to them and to other family members as they married or moved out on their own. My friends joke I've been trying to corner the market on used copies of the Joy of Cooking - at one time I had 5 copies!!!

I thumbed this at the local Walden Books the other day. Ended up ordering it off Amazon. I don't think I will ever part with my original copy, but really enjoy the fresh content in this latest anniversary edition.

Personally, I never really got into the Joy of Cooking cookbook. The recipes never seemed to work with what I had in my pantry and spice shelf.

I always had better luck with the Better Homes and Gardens cookbook (red and white checkered).

Every recipe in that book was a easy and a hit (people think I could cook after eating one the B&H recipes).
A much better gift for one going off to college than this one.

I had a Joy of Cooking book years ago and lost it somewhere along the line. I had a favorite appetizer recipe from the book for Coconut Lamb Balls, which I also lost. Would anyone share this recipe with me if they have it?

There are a few recipes, like scones, that have come out fine, however more recipes are completely inaccurate, and could ruin the outcome and waste all the food you have purchased.

I made sour quick sour cream coffeecake today, and the directions say to bake about 20 minutes. My oven temp is correct, and I cooked mine for 40 minutes.

I also made creme brulee. The custard was phenomenal, but the brulee didn't work. It says in my joy of cooking to heat the oven to 250 degrees to caramelize the brulee within 5 minutes. What were they smoking? I had that thing in the oven for over 40 minutes waiting for the sugar to caramelize.

Too many blatant errors in this book that have ruined my entertaining plans.

I use it for reference, but don't use many recipes anymore, because I don't trust them.