Joy of cooking

Title:

Joy of cooking

Author:

Rombauer, Irma S., 1877-1962, author.

ISBN:

9781501169717

Personal Author:

Rombauer, Irma S., 1877-1962, author.

Edition:

Revised and updated.

Scribner hardcover edition.

Publication Information:

New York : Scribner, 2019.

Physical Description:

xliv, 1156 pages : illustrations ; 24 cm

General Note:

"600 new recipes, more than 4,000 favorites." -- cover.

Contents:

Introduction to the 2019 edition -- Getting started -- Nutrition and food safety -- Entertaining and menus -- Streamlined cooking -- Beverages -- Cocktails, wine, and beer -- Appetizers and hors d'oeuvre -- Stocks and soups -- Salads -- Sandwiches, tacos, and burritos -- Egg dishes -- Fruits -- Vegetables -- Pasta, noodles, and dumplings -- Grains -- Shellfish -- Fish -- Poultry and wildfowl -- Meat -- Game and exotic meats -- Stuffings and casseroles -- Savory sauces, salad dressings, marinades, and seasoning blends -- Breads and coffee cakes -- Pancakes, waffles, doughnuts, and fritters -- Pies and pastries -- Cakes and cupcakes -- Cookies and bars -- Icings, fillings, frostings, and sweet sauces -- Desserts -- Ice cream and frozen desserts -- Candies and confections -- Keeping and storing food -- Canning -- James, jellies, and preserves -- Pickles -- Salting, drying, and fermenting -- Know your ingredients -- Cooking methods and techniques.

Abstract:

In the nearly ninety years since Joy of Cooking was first published in 1931, it has become the kitchen bible. This new edition contains tried-and-true favorites, while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. -- adapted from jacket

Language:

English

Subject Term:

Cooking, American.

Genre:

Cookbooks.

Recipes.

Added Author:

Becker, Marion Rombauer,

Becker, Ethan, 1945-

Becker, John (Food writer),

Scott, Megan (Food writer),

Norton, John, 1960-

Brones, Anna,

Available:*

Library	Material Type	Item Barcode	Call Number	Status
Searching... Blyden Branch	Hardback Book	0118617450416	641.5973 ROM	Searching... Unknown
Searching... Mary D. Pretlow Anchor Branch	Hardback Book	0118617450432	641.5973 ROM	Searching... Unknown

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Summary

"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come." --Samin Nosrat, author of Salt, Fat, Acid, Heat

"Cooking shouldn't just be about making a delicious dish--owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most." --Joanna Gaines, author of Magnolia Table

In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma's great-grandson John Becker and his wife, Megan Scott.

John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today's home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy 's coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores.

You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread--all retested and faithfully improved--as well as new favorites like Chana Masala, Beef Rendang, Megan's Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy 's baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.

A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za'atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.

This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today's home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

Reviews (1)

Booklist Review

The pillar of American cookbooks for generations, Joy of Cooking appears anew for the first time in over a decade, fully revised by Rombauer's great-grandson, John Becker, and his wife, Megan Scott. Those who esteem Joy as the indispensible home-cooking guide will rejoice that this new edition expands on and brings their favorite up to date in ways that will excite its old fans as well as a new generation of home cooks. This revision adds several hundred new recipes, but, more importantly, it gives its readers access to even more basic data on cooking than previous iterations. Huge sections define and describe spices both common and not-so. As ever, the sections on freezing, canning, drying, and other preservation methods are meticulous with technical instructions to ensure food safety. Current fascination with foraged foods earns a place, with advice on avoiding toxic wild plants. New technologies like electric pressure cookers and sous-vide cooking are explained. Cooks in high-altitude locales will appreciate the advice on adjusting all recipes, not just baked goods. Even the effects of climate change are addressed in expanded guidelines on sustainable fish selection and cooking. The explosion of interest in all sorts of ethnic cooking has greatly expanded the inventory of recipes mapo dofu from Sichuan, sushi from Japan, curried goat from Jamaica, pavlova from Australia, and more. Classics from snickerdoodles to sponge cake retain their place. Yes, this is a virtual necessity in any kitchen that does more than pop frozen dinners into the microwave, and an astonishing value at its list price.--Mark Knoblauch Copyright 2010 Booklist