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Joy of Cooking

Rombauer, Irma S.; Becker, Marion Rombauer

105,932 ratings by Goodreads
ISBN 10: 0452279232 / ISBN 13: 9780452279230
Published by Plume, New York, New York, U.S.A., 1997
From GREAT PACIFIC BOOKS (Ventura, CA, U.S.A.)

AbeBooks Seller Since November 23, 2005

Quantity Available: 1

About this Item

Paperback : soft cover edition in good or better condition, some slight wear to edges, as normal for age of book. Excellent read. A good book to enjoy and keep on hand. Or would make a great gift for the fan / reader in your life. Size: ~~ SCARCE EDITION ~~. Bookseller Inventory # 5025727

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Bibliographic Details

Title: Joy of Cooking

Publisher: Plume, New York, New York, U.S.A.

Publication Date: 1997

Book Type: C: Cookbook, Recipes, Kitchen

About this title

Synopsis:

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:

€ Exactly what simmering, blanching, roasting,and braising do
€ In what amounts herbs, spices, and seasonings should be added to recipes
€ How to present food correctly
€ How to prepare ingredients with classic tools and techniques
€ 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.

Review:

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.

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