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Joy of cooking

Author: Irma S Rombauer; Marion Rombauer Becker; Ethan Becker; Maria Guarnaschelli
Publisher: New York : Scribner, ©1997.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Since its original publication, Joy of Cooking has been the most authoritative cookbook in America - the one upon which millions of cooks have confidently relied for more than sixty-five years. This, the first revision in more than twenty years, is better than ever. Here's why:. Every chapter has been rethought with an emphasis on freshness, convenience, and health. All the recipes have been reconceived and tested  Read more...
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Rombauer, Irma S., 1877-1962.
Joy of cooking.
New York : Scribner, ©1997
(OCoLC)988745601
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Irma S Rombauer; Marion Rombauer Becker; Ethan Becker; Maria Guarnaschelli
ISBN: 0684818701 9780684818702
OCLC Number: 37801353
Notes: "Revised edition ... Maria Guarnaschelli ... senior editor"--Introduction.
Includes index.
Awards: Short-listed for James Beard Foundation Book Awards (General) 1998
Description: xiv, 1136 pages : illustrations ; 25 cm
Contents: Diet, lifestyle & health --
Entertaining --
Menus --
Coffee, tea & hot chocolate --
Stocks & sauces --
Condiments, marinades & dry rubs --
Soups --
Eggs --
Hors d'oeuvre --
Little dishes --
Sandwiches, burritos & pizzas --
Salads --
Salad dressings --
Grains --
Beans & Tofu --
Pasta, dumplings & noodles --
Vegetables --
Fruits --
Stuffing --
Shellfish --
Fish --
Poultry --
Game --
Meat --
Yeast breads --
Quick breads --
Pancakes, waffles, French toast, & doughnuts --
Cookies --
Candy --
Pies & tarts --
American fruit desserts --
Puff pastry, strudel & Danish pastries --
Cakes, tortes & cupcakes --
Frostings, fillings & glazes --
Custards, puddings, mousses & dessert souffles --
Dessert sauces --
Cooking methods --
Know your ingredients.
Responsibility: by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker ; illustrated by Laura Hartman Maestro.
More information:

Abstract:

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America - the one upon which millions of cooks have confidently relied for more than sixty-five years. This, the first revision in more than twenty years, is better than ever. Here's why:. Every chapter has been rethought with an emphasis on freshness, convenience, and health. All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported. The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. An all-new "RULES" section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons. All new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy. Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

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