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The All New All Purpose: Joy of Cooking Hardcover – November 5, 1997
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Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.
Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.
From Publishers Weekly
Starred Review. They say mother knows best, but in the case of this classic cooking volume, first published 75 years ago, the adage might be more accurately "mother—and grandmother—know best." For while some previous editions of Joy have embraced passing fads and shunned the earlier versions' old-school charm, this time, the editors (led by Irma's grandson and Marion's son, Ethan) have stayed true to the spirit of the original. Fond of its forebear's quirky phrases ("There is nothing simple about these uncomplicated-looking fungi" or "a pig resembles a saint, in that he is more honored after death than during his lifetime"), the new narrative of Joy is one of, well, joy. Its recipes will prompt readers to bound into the kitchen; their range and depth is such that there really is something for everyone. Enchiladas, sushi, bagel chips, smoked brisket and corn dogs make their first appearance, while ice cream, nut butters and beef fondue return after some time away. The use of "we" throughout the text will reassure those skeptical of, say, preparing game (a section that, incidentally, has been expanded), and the overall feeling of the kitchen as a place of empowerment and enrichment makes this an essential work for all cooks. (Oct. 31)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
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COOKIES: measuring * mixing * rules for making great cookies * handling & shaping cookies * decorating cookies * baking cookies at high altitudes * reduced fat cookies * about cookie mixes * storing cookies * packing cookies for shipping & gift giving * Christmas cookies as decorations
BAR COOKIES _ brownies cockaigne * chocolate glazed brownies * raspberry brownie cockagine * lemon curd bars cockaigne * chocolate bars * Scottish shortbread * lebkuchen * candy bar bars * rocky road bars * congo bars * spiced apple bars * mocha java congo bars * dream bars
DROP COOKIES * almond macaroons * amaretti tuiles * pecan bars * easy coconut macaroons * chocolate macaroons * Florentines cockaigne * meringue nut kisses
MONSTER COOKIES * pinenut monster cookies * oatmeal raisin monster cookies * mocha walnut monsters * chocolate pecan monsters * peanut butter chocolate chunk monsters * white chocolate macadamia monsters
ROLLED COOKIES * Moravian molasses thins * gingerbread people * iced sugar cookies * sables * lemon sables * southwest style anise sugar cookies * cinnamon stars * rich rolled sugar cookies *
HAND SHAPED COOKIES cornmeal cookies * Mexican wedding cakes * snickerdoodles * Viennese crescents * kourambiedes * pfeffernuse * brandied fruitcake drops * chocolate chip cookies cockaigne * benne seed wafers * oatmeal chocolate chip cookies * almond pretzels * Tuscan almond biscotti * classic biscotti * chocolate mocha biscotti * glazed lemon dainties * orange ginger wafers
FILLED COOKIES almond thumbprint cookies * pecan tassies * rugelach cherry pinwheels * chocolate mint surprises * pecan maple buttercream sandwiches * gazelle's horns
ICE BOX COOKIES cream cheese ice box cookies * ice box sugar cookies * 2 moons *
PIPED PRESSED & MOLDED COOKIES piped & pressed spritz cookies * springerele * spekulatius * keepsake cookies * gingerbread people
ICINGS & GLAZES * quick lemon icing * quick vanilla icing * royal icing * cooked royal icing * milk glaze * lemon glaze
ACCOMPANIMENTS * whipped cream * hard sauce * stabilized whipped cream
EXTRAS * candied popcorn * California fruit cake * linzertorte * stolen * Christmas pudding * candied citrus peel * chocolate truffles * candied orange slices * bourbon balls * pecan buttermilk pralines * buttercrunch
DRINKS * uncooked eggnog * cooked eggnog * Italian hot cocoa * American hot cocoa * French hot cocoa * almond espresso * mulled wine * mulled cider * about espresso
TIP: the first time you make a recipe; follow it exactly ... do not make substitutions. If it says butter don't substitute oleo & then wonder why it doesn't taste really good.
For small gifts (like a teacher's gift) make drop cookies in muffin tins. Take empty Pringle cans & decorate the outside of the can ... you will be able to slip a dozen cookies into the can. By using the muffin tins, the cookies are exactly the right size & are uniform.
If you want to really know if this book is for you, go to your local library. If they don't have a copy there is always the option of the Inter-Library Loan procedure (books usually take about 3 weeks to arrive). I almost always preview books from the library before purchasing ... it has saved a lot of disappointment.
One thing I wanted to do is to see if some of my favorite recipes had been changed. For example, my old copy of "Joy of Cooking" contains a recipe for fried rice that was better than three versions from three cookbooks that I had earlier tried. I have a high comfort level within the 1997 recipe. And, in the 75th anniversary version, that recipe is pretty much the same. I appreciate that!
At the front of the book are useful items--such as nutritional information, how to entertain, how to develop menus for various occasions (such as holiday dinners, special occasions (such as a Super Bowl Party--great to see Buffalo chicken wings listed here), and so on.
Some interesting points of interest for me. Speaking of Buffalo chicken wings. . . . The recipe for making your own is page 80 (under appetizers and hors d'oeuvres). Ingredients: chicken wings, flour, salt, pepper, vegetable oil, butter, red wine vinegar (or cider vinegar), and hot pepper sauce. On the side, of course, celery sticks and blue cheese dressing to cut the heat. Step by step, the recipe does a nice job of taking you through the process. Simple to make--great to taste! And you can heat it up if you want something fiery, simply by ramping up the amount of pepper sauce.
Buffalo. . . . Free association. There are also game recipes here. And two of these feature buffalo meat--buffalo burgers and buffalo rib roast with orange molasses glaze. Every so often, I will buy buffalo (bison) at a nearby store and make simple dishes. The two recipes here are more imaginative than what I normally do, and I look forward to experimenting. Other beasts in the Game section: Bear, Boar, Mountain goat, Venison, and Rabbit. Not sure I'll explore making these, but it is fun to go through the recipes.
Anyhow, I'm not going to throw out my current edition of "Joy of Cooking," but I'm interested in becoming more acquainted with new recipes (500) as well as updated classics. Well worth acquiring and test running!