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Joy of Cooking (Hardcover)
ITEM#: 10306355The bestselling Joy of Cookingthe book Julia Child called a fundamental resource for any American cooknow in a revised and updated 75th Anniversary edition, which restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. JOY is a timeless kitchen essential for this generation and the next.
A St. Louis widow named Irma Rombauer took her life savings and self-published a book calledThe Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.
Today, nine revisions later, the Joy of Cookingselected by The New York Public Library as one of the 150 most important and influential books of the twentieth centuryhas taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.
Ethan Becker, Marion's son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were stand facing the stove. Recently, Ethans son, John Becker, and Johns wife, Megan Scott, joined the JOY team, where they oversee the brands website (TheJoyKitchen.com) and all social media for JOY. They spearheaded the creation of the bestsellingJoy of Cooking app, available for iPhone and iPad.
JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.
The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, saute, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eatingas well as a large dose of common sense.
This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.
In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.
This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in thirty minutes or less. Slow cooker recipes have been added for the first time. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casserolesthose simple, satisfying, make-ahead, no-fuss dishesabound. Especially important to busy households is a new section that
|Genre||COOKING / Regional & Ethnic / American / General|
|Publisher Date||2006-10-31 00:00:00.0|
|Unit weight||3.7 lb|
|Authors||Becker, Marion Rombauer|
|Country of Origin||United States|
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Easy to find this book on overstock for a giftRead More
Bridal gift, great cookbook, great for beginners!Read More
This is my favorite cookbook. There are measurement tables and substitution lists. It also explains the ingredients, and how best to use them.Read More
great price for the book.Read More
she was delighted , just what she wanted because she is learning to cook American foodsRead More
Questions & Answers
'Been cooking from the Joy of Cooking since I was a little girl, and it's still the best! BTW, my grandmother learned at Le Cordon Bleu in France, my mother, sister, and I were taught by the chef who later became Ronald Reagan's chef during Reagan's presidency, and the King and Queen of Sweden's. My son has a food blog, but I'm buying this one for my daughter-in-law. She's a really good cook too.
Working on my cooking skills. Lol
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