Book

Joy of cooking

Rombauer, Irma S., 1877-1962 (author.). Becker, Marion Rombauer, (author.). Becker, Ethan, 1945- (author.). Becker, John (Food writer), (author.). Scott, Megan (Food writer), (author.). Norton, John, 1960- (illustrator.). Brones, Anna, (illustrator.).

Summary:

In the nearly ninety years since Joy of Cooking was first published in 1931, it has become the kitchen bible. This new edition contains tried-and-true favorites, while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. -- adapted from jacket.

Record details

ISBN: 9781501169717
ISBN: 1501169718
Physical Description: xliv, 1156 pages : illustrations ; 24 cm
Edition: Revised and updated.
Publisher: New York : Scribner, an imprint of Simon & Schuster, Inc., 2019.
Copyright: ©2019

Content descriptions

General Note:	"600 new recipes, more than 4,000 favorites revised and updated."--Dust jacket.
Bibliography, etc. Note:	Includes bibliographical references (pages [1077]-1080) and index.
Formatted Contents Note:	Introduction to the 2019 edition -- Getting started -- Nutrition and food safety -- Entertaining and menus -- Streamlined cooking -- Beverages -- Cocktails, wine, and beer -- Appetizers and hors d'oeuvre -- Stocks and soups -- Salads -- Sandwiches, tacos, and burritos -- Egg dishes -- Fruits -- Vegetables -- Pasta, noodles, and dumplings -- Grains -- Shellfish -- Fish -- Poultry and wildfowl -- Meat -- Game and exotic meats -- Stuffings and casseroles -- Savory sauces, salad dressings, marinades, and seasoning blends -- Breads and coffee cakes -- Pancakes, waffles, doughnuts, and fritters -- Pies and pastries -- Cakes and cupcakes -- Cookies and bars -- Icings, fillings, frostings, and sweet sauces -- Desserts -- Ice cream and frozen desserts -- Candies and confections -- Keeping and storing food -- Canning -- Jams, jellies, and preserves -- Pickles -- Salting, drying, and fermenting -- Know your ingredients -- Cooking methods and techniques.