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    Cooking Books -> Stews

    Joy of Cooking: All About Soups and Stews

    by:
    Rombauer, Irma S.
    Becker, Marion Rombauer
    Becker, Ethan
    Rombauer, Irma Von Starkloff

    Publisher:
    Scribner
    Published: October 25, 2000
    ISBN: 0743202104
    Format:Hardcover
    Pages:128


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    Book Description
    Amazon.com
    Soups and stews are much-loved kitchen standbys, and the reasons are obvious: they can be made out of just about anything on hand, they can serve as a starter course or as a nutritious one-pot meal, and most can be made ahead of time. So it's no surprise that the folks over at The Joy of Cooking headquarters thought to devote an entire volume of their All About series to these fabulous dishes.

    Adapted from The Joy of Cooking, this volume is coauthored by original Joy author Irma Rombauer, her daughter Marion Rombauer Becker, and her grandson Ethan Becker. It retains the conversational yet instructional tone that made the original such a favorite, and covers everything a cook needs to know to become a master of soups and stews. It is a comprehensive treatment of the subject, with 130 recipes, but, more important, it carries on the teaching tradition of Joy by explaining what may seem like mysterious secrets to the inexperienced cook but turn out to be easy-to-follow rules. Once incorporated into one's repertoire, these techniques can transform a person from a novice to a truly accomplished cook. For instance, the authors point out that simmering a stock too long can result in bitterness and explain exactly how to tell when it has simmered long enough (when a piece of meat retrieved from the stock is completely devoid of flavor). Since good stock or broth is arguably the most vital element in any soup or stew, the book offers easy-to-follow instructions for all types of bases--including vegetable, fish, chicken, beef, game, and even "express" chicken and beef stocks for those short on time.

    Like the original Joy, this volume covers the classics, such as Potato Leek Soup, Fresh Tomato Soup, and Beef Stew, and surprises with a delightful array of more unusual fare, such as Tomato Jalapeño Chilaquiles, Mongolian Hot Pot, and Wild Caribbean Black Bean Chili. Early editions of Joy used the phrase "making the pot smile" to describe the gentle simmering required for soups and stews. This volume gives not only the pot but the people who eat what's inside many reasons to smile. --Robin Donovan

    Book Description


    The book that taught America how to cook,
    now illustrated with glorious color photography

    ALL ABOUT
    SOUPS & STEWS

    A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.
    Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more
    More than 130 of Joy's most popular recipes -- from Fresh Tomato Soup to Mulligatawny Soup to Brunswick Stew -- plus recipes for 14 different stocks
    Easy-to-follow tips and techniques for effective storage, serving, and ingredient substitutions

    Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.

    All About Soups & Stews upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Soups & Stews is organized into ten chapters that cover stocks and broths, chowders, fish and seafood soups and stews, fruit soups, and more. This book incorporates more than 130 of Joy's best-loved recipes -- Chicken Stock to Irish Stew to Melon Soup. You'll also find recipes for a dozen or more condiments and quick breads, as well as techniques for straining and storing stock. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

    Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookb


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