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Joy of Cooking [1975] (1931)

de Irma S. Rombauer, Marion Romabauer Becker

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Sèrie: Joy of Cooking (complete, 1975)

MembresRessenyesPopularitatValoració mitjanaMencions
1,972176,006 (4.36)5
"Cooking shouldn't just be about making a delicious dish--owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most." --Joanna Gaines, author of The Magnolia Table "Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come." --Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma's great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today's home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy's coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread--all retested and faithfully improved--as well as new favorites like Chana Masala, Beef Rendang, Megan's Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy's baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za'atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today's home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.… (més)
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» Mira també 5 mencions

Es mostren 1-5 de 17 (següent | mostra-les totes)
Wow! What a great resource for serious cooks. I see most of the reviews are for a prior edition. Not this one! ( )
  kerrlm | Nov 23, 2019 |
No wonder this book is a classic! Irma von Starkloff-Bombauer lived between 1877-1962. ( )
  faithfilly | Feb 1, 2016 |
I fell in love with this book as a young woman and still love it today. It has great information on just about anything you will want to bake or cook. It has pages of substitutions to help you out of a pinch if you realize you are out of something. It has a great index that helps you locate what you're interested in easily. I think every young woman that wants to cook or bake should have one! ( )
  Penny01966 | Jan 22, 2014 |
The new one is not as good. ( )
  paperloverevolution | Mar 30, 2013 |
This book was my mother's gift to me when I got married. It has gotten me through over 30 years of trying to cook, answering questions about how to defrost a frozen turkey to what can be substituted when you don't have the correct spice, etc.

The cover I chose is not that of my edition (1980) but the cover I remember from my childhood, of my mother's copy. I wish I had it. ( )
  fuzzi | Aug 13, 2011 |
Es mostren 1-5 de 17 (següent | mostra-les totes)
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Nom de l'autorCàrrecTipus d'autorObra?Estat
Irma S. Rombauerautor primaritotes les edicionscalculat
Becker, Marion Romabauerautor principaltotes les edicionsconfirmat
Becker, Ethanautor secundarialgunes edicionsconfirmat
Hofmann, GinnieIl·lustradorautor secundarialgunes edicionsconfirmat
Matsumoto, IkkiIl·lustradorautor secundarialgunes edicionsconfirmat
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Si et cal més ajuda, mira la pàgina d'ajuda del coneixement compartit.
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Títol original
Títols alternatius
Data original de publicació
Gent/Personatges
Llocs importants
Esdeveniments importants
Pel·lícules relacionades
Premis i honors
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Epígraf
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That which thy fathers have bequeathed to thee, earn it anew if thou wouldst possess it. - Goethe: Faust
Dedicatòria
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To friends of the JOY who over the years through their countless letters and words of appreciation have made us feel that our efforts are worthwhile.
Primeres paraules
Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
We present you first with the front-door key to this book.
[ACKNOWLEDGMENTS] JOY has always been a family affair.
Citacions
Darreres paraules
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(Clica-hi per mostrar-ho. Compte: pot anticipar-te quin és el desenllaç de l'obra.)
(Clica-hi per mostrar-ho. Compte: pot anticipar-te quin és el desenllaç de l'obra.)
(Clica-hi per mostrar-ho. Compte: pot anticipar-te quin és el desenllaç de l'obra.)
Nota de desambiguació
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This is the 1975 edition. Joy of Cooking was extensively revised around 1997 and contains significantly different material.
Editor de l'editorial
Creadors de notes promocionals a la coberta
Llengua original
CDD/SMD canònics

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Wikipedia en anglès (7)

"Cooking shouldn't just be about making a delicious dish--owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most." --Joanna Gaines, author of The Magnolia Table "Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come." --Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma's great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today's home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy's coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread--all retested and faithfully improved--as well as new favorites like Chana Masala, Beef Rendang, Megan's Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy's baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za'atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today's home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

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Mitjana: (4.36)
0.5
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2 8
2.5 1
3 17
3.5 4
4 80
4.5 9
5 129

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