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The New
Joy of Cooking
by Irma S. Rombauer, et al
- From the Publisher, Simon & Schuster
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. It's the book your
grandmother and mother probably learned to cook from, the
book you gave your sister when she got married. 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 continues the vision of American
cooking that began with the first edition of Joy. It is
still the book you can turn to for perfect Beef
Wellington and Baked Macaroni and Cheese. It's also the
book where you can now find Turkey on the Grill, Spicy
Peanut Sesame Noodles, and vegetarian meals. The new Joy
provides more thorough descriptions of ingredients, from
the familiar to the most exotic. For instance, almost all
the varieties of apples grown domestically are described
-- the months they become available, how they taste, what
they are best used for, and how long they keep. But for
the first time Joy features a complete section on fresh
and dried chili peppers: how to roast and grill them, how
to store them, and how long they keep -- with
illustrations of each pepper. An all-new
"RULES" section in many chapters gives
essential cooking basics at a glance: washing and storing
salad greens, selecting a pasta and a matching sauce,
determining when a piece of fish is cooked through,
stuffing a chicken, and making a perfect souffle. New
chapters reflect changing American tastes and lifestyles:
Separate new chapters on grains, beans, and pasta include
recipes for grits, polenta, pilafs, risottos, vegetarian
chills, bean casseroles, and make-ahead lasagnes. New
baking and dessert chapters promise to enhance Joy of
Cooking's reputation as a bible for bakers. Quick and
yeast bread recipes range from focaccia, pizza, and
sourdoughs to muffins and coffee cakes. Separate chapters
cover custards and puddings, pies and tarts, cookies,
cakes, cobblers, and other American fruit desserts
revived for this edition. Recipes include one-bowl cakes,
gingerbread, angel and sponge cakes, meringues, pound
cakes, fruitcakes, 6 different kinds of cheesecake --
there's even an illustrated wedding cake recipe, which
takes you through all the stages from building a stand,
making and decorating the cake, to transporting it to the
reception without a hitch. Little Dishes showcases foods
from around the world: hummus, baba ghanoush, bruschetta,
tacos, empanadas, and fried wontons. AII 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.
From cover to cover, Joy's chapters have been imbued
with the knowledge and passion of America's greatest
cooks and cooking teachers. An invaluable combination of
old and new, this edition of Joy of Cooking promises to
keep you cooking for years to come.
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