Joy of Cooking
ISBN10: 0452279232 ISBN13: 9780452279230 Contributors: Becker, Marion Rombauer Publisher: Penguin USA (P) Published: Nov 1 1997 Weight: 2.20lbs. Height: 9.25" Width: 7.75" Depth: 1.25" Language: English
"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 Provenale, bonne femme, meunire, 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.