"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 "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 Magnolia Table 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 Canneles 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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