Books: Cooking by Cuisine -> Cooking American
Joy of Cooking Comb-Bound Edition, The : Revised and Expanded
Rombauer, Irma S.
Becker, Marion Rombauer
Published: November 1, 1997
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Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English
title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information
as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats.--This text refers
The Joy of Cooking grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms
found on menus, such as Provençale, bonne femme, meuniére, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home.
In this classic edition readers learn:
what simmering, blanching, roasting,and braising do
and#128; In what amounts herbs, spices, and seasonings should be added to recipes
and#128; How to present food correctly
and#128; How to prepare ingredients with classic tools and
and#128; How to safely preserve the results of your canning and freezing
With more than 4,500 recipes and 1,000 easy-to-follow illustrations, The Joy of Cooking is a must for every American kitchen.
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