Joy of cooking
A classic guide to American cooking features thousands of traditional recipes and five hundred new dishes, in a volume that includes an array of favorite casserole, dessert, and soup options.
| Main Author: | Rombauer, Irma S., 1877-1962. |
|---|---|
| Other Authors: | Becker, Marion Rombauer., Becker, Ethan, 1945- |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Scribner,
[2006]
|
| Physical Description: |
xiii, 1132 pages : illustrations ; 25 cm. |
| Subjects: | |
| Online Access: |
Publisher description Contributor biographical information |
Table of Contents:
- 75 years of JOY: A history of the Joy of Cooking
- Nutrition
- Entertaining
- Menus
- Beverages
- Wine and beer
- Cocktails and party drinks
- Appetizers and hors d'oeuvres
- Brunch, lunch, and supper dishes
- Stocks and soups
- Salads
- Sandwiches, wraps, and pizza
- Egg dishes
- Fruits
- Vegetables
- Pasta, noodles, and dumplings
- Grains
- Shellfish
- Fish
- Poultry and wildfowl
- Meat
- Game
- Stuffings
- Savory sauces, salad dressings, marinades, and rubs
- Breads and coffee cakes
- Pancakes, waffles, fritters, and doughnuts
- Pies and pastries
- Cakes and cupcakes
- Cookies and bars
- Icings, toppings, and glazes
- Desserts
- Frozen desserts and sweet sauces
- Candies and confections
- Keeping and storing food
- Canning, salting, smoking, and drying
- Freezing
- Jellies and preserves
- Pickles and relishes
- Know your ingredients
- Cooking methods and techniques.