Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor - heat. All the classic terms you find on menus, such as Provencale, bonne femme, meunire and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize.
Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto,Joyshows how to present food correctly and charmingly, from the simplest to the most formal service how to prepare ingredients with classic tools and techniques and how to preserve safely the results of your canning and freezing.Joygrows with the times it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. In the chapter onBrunch, Lunch and Supper Dishesthere are also interesting suggestions for using convenience and leftover foods. All the enduring favorites will still be found. Wherever possible, information also appears at the point of use.Divided into three parts,Foods We Eat, Foods We HeatandFoods We Keep,Joynow contains more than 4500 recipes, many hundreds of them new to this edition - the first full revision in twelve years.
Special features in this edition are the chapter onHeat,which gives you many hints on maintaining the nutrients in the food you are cooking, andKnow Your Ingredients,which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do how to measure them when feasible, how to substitute one for another as well as amounts to buy. Their sons - Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforcedJoyin many ways.Now over forty,Joycontinues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marions efforts and those of her architect husband, John W.
Written by Irma Starkloff Rombauer, a St. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe.Joyis the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.Privately printed in 1931,Joyhas always been family affair, and like a family it has grown.
0 kommentar(er)
