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Synopsis
America's most popular kitchen bible has been revised for the first time in more than 20 years. Much is still familiar -- the recipe structure, with ingredients listed as they are called for, has been left intact, for instance -- but there's plenty that's new. Concerns about healthy eating are reflected throughout the new Joy , but old-fashioned, fat-laden dishes aren't gone entirely -- there are still plenty of appealing recipes for pies, tarts, puddings, eggs, and meats that set cholesterol scales tipping. As in previous revisions, changing tastes in food and the widening influence of ethnic cuisines have caused the most major changes in Joy . This is the ideal book for beginners, and a great reference for experienced cooks to have on hand as well.
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About the Author
Written by Irma Starkloff Rombauer, The Joy of Cooking was first tested and illustrated by her daughter, Marion Rombauer Becker. Subsequently it was revised and enlarged through Marion?s efforts and those of her architect husband John Becker. Their sons?Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods?have reinforced Joy in many ways.
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