Joy of Cooking
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Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts
This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste.
Organizes chapters by technique, including roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling, with recipes for stuffings, sauces, marinades, and gravies.
The joy of cooking breakfast is revealed in all its glory, with recipes for everything from Huevos Rancheros to Bloody Marys.
“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 The Magnolia Table “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 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.
Information on foods and cooking techniques accompanies recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts
The best recipes for all the favorite types of pies are included in this comprehensive volume--all-American fruit, cream, chiffon and custard--plus cooking advice and tips from the experts responsible for Joy of Cooking. 150 full-color photos.
Contains more than one hundred vegetarian recipes from the Joy of Cooking, including tips on buying, storing, and preparing vegetables.
Covers stocks and broths; vegetable, legume, fish and seafood, meat, and poultry soups and stews; chowders; fruit soups; and condiments.
One of The Sunday Times and Observer Food Monthly's food books of 2018 Packed with advice for keeping a streamlined larder and tips for late-night fridge foraging, Solo: The Joy of Cooking for One will inspire you to cook delicious food, every day. Many of us cook for one on a regular basis – isn't it time we became more selfish in the kitchen? Celebrating the joy of self-reliance and self-sufficiency, Signe Johansen, author of How to Hygge, shares eighty fabulous recipes for happy solo cooking. Beautifully photographed and designed, the cookbook includes a range of tasty and uncomplicated no-cook fast food and one-pot dishes to transform your daily routine. Signe shows how to make big batch recipes that you can reinvent and enjoy throughout the week. There's also a chapter with more adventurous recipes for when time is on your side. 'At last, a book of lovely recipes by someone who knows that cooking isn’t always for sharing. It’s just as important to eat well on your own.' - Diana Henry
Collects previously unpublished recipes as well as recipes from the Joy of Cooking and Joy of Cooking Christmas Cookies, offering a wide range of options, including bar, drop, rolled, hand-shaped, filled, holiday, and reduced-fat cookies. 50,000 first printing.
The Joy of Cooking is one of the most popular cookbooks of all time. More than 18 million copies have been sold since it was published in 1931, and it has never been out of print. Famed for its author’s concise, witty, and conversational style, The Joy of Cooking has been a reliable resource for generations of cooks. This special edition of The Joy of Cooking: Pies! features more than two dozen reliable pie recipes from apple to peach to chocolate to banana cream. With simple rules for baking times, making pie crust, and whipping meringues, Pies! makes baking a delicious cinch. HarperPerennial Classics brings great works of literature to life in digital format, upholding the highest standards in ebook production and celebrating reading in all its forms. Look for more titles in the HarperPerennial Classics collection to build your digital library.
100 delicious recipes to make meals for yourself with style, sophistication, and the occasional indulgence At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves. Among the few other “cooking for one” books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends.
The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.
In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing kitchen questions. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is packed with essential information about soups, vegetables, and eggs, for baking breads and tarts, and more, making it a perfect compendium of a lifetime spent cooking.
In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that her book would go on to become America's most beloved cooking companion. Thus was born the bestselling Joy of Cooking, and with it, a culinary revolution that continues to this day. In Stand Facing the Stove, Anne Mendelson presents a richly detailed biographical portrait of the two remarkable forces behind Joy -- Irma S. Rombauer and her daughter, Marion Rombauer Becker -- shedding new light on the classic kitchen mainstay and on the history of American cooking. Mendelson weaves together three fascinating stories: the affectionate though often difficult relationship between Joy's original creator, Irma, and her eventual coauthor, Marion; the bitter dealings between the Rombauers and their publisher, Bobbs-Merrill (at whose hands the Rombauers likely lost millions of dollars); and the enormous cultural impact of the beloved book that Irma and Marion devoted their lives to refining, edition after edition. Featuring an accessible new recipe format and an engaging voice that inspired home cooks, Joy changed the face of American cookbooks. Stand Facing the Stove offers an intimate look at the women behind this culinary bible and provides a marvelous portrait of twentieth-century America as seen through the kitchen window.
Winner of the Association for Asian American Studies Book Award in Poetry (2012) How do we read a book as an object in a network, in a post-book, post-reading, meta-data environment? Seven Controlled Vocabularies models a generic book, a kind of field guide to the arts, wherein distinctions between various aesthetic disciplines are relaxed or dissolved and where avant-garde notions of difficulty are replaced with more relaxing and ambient formats such as yoga, disco, and meditation. Each of the book’s seven sections is devoted to a particular art form—film, photography, painting, the novel, architecture, music, and theory—and includes both text and found photographs as it explores the idea of what it means to be a book in an era when reading is disappearing into a diverse array of cultural products, media formats, and aesthetic practices. Seven Controlled Vocabularies will be available in a variety of print and electronic book delivery systems and formats.
Includes recipes for fresh pasta, sauces, filled and baked pastas, American noodle dishes, Asian noodles, and dumplings.