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Joy of Cooking Irma S. Rombauer 2019 Edition Leder Hardcover Natur Vachetta
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Standort: Kings Park, New York, USA
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eBay-Artikelnr.:326633475326
Artikelmerkmale
- Artikelzustand
- Features
- Special Edition, Leather Bound
- Age Level
- Adults
- Country/Region of Manufacture
- United States
- ISBN
- 9781501169717
Über dieses Produkt
Product Identifiers
Publisher
Scribner
ISBN-10
1501169718
ISBN-13
9781501169717
eBay Product ID (ePID)
19038415894
Product Key Features
Book Title
Joy of Cooking : Fully Revised and Updated
Number of Pages
1200 Pages
Language
English
Publication Year
2019
Topic
Regional & Ethnic / American / General, Methods / General, Courses & Dishes / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
2.4 in
Item Weight
77.2 Oz
Item Length
9 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2019-943735
Reviews
Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking . Joy became a foundational part of how I learned to cook. How to make stocks, knead pasta, bake cookies, dress and cook wild game -- I learned it all first from Joy . This is the cookbook I will always cherish and hold dear to my heart. And now I'm excited to pass this wonderful new edition of Joy to my son., "This new edition is a virtual necessity in any kitchen...and an astonishing value at its list price." - Booklist, starred review, "The first new edition in over a decade reflects 21st-century values--and the traditions we're determined to preserve.... The 2019 "Joy" is designed to be a first stop for cooks who grew up eating kimchi jjigae, pozole and palak paneer, whether at home or in restaurants, and see them as classic American dishes, too." - T he Wall Street Journal, "Impressive, timely... Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade--quite an achievement indeed." --Publisher's Weekly, starred review, Joy of Cooking isn't a book, but a rite of passage, part of the living legacy of home cooks in America. As such, it covers the breadth of ingredients now commonly available in supermarkets, not simply the ones found in its original pages. It's hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks., "Through its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike." --Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen, This new edition of the Joy of Cooking is a masterwork . It's also an affectionate nod to the spirit of Joy' s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in Becker's and Scott's respectful and exciting new edition.... If you grew up consulting the Joy of Cooking, revisions over the past many years may have left you with mixed feelings. But the newest edition, will delight you. And if you're not familiar with the Joy of Cooking , the new edition will become your go-to resource., 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., "Through its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike." -Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen, "Joy of Cooking has been in print since the Great Depression, but...it's definitely no longer your grandmother's cookbook. Consider it a must-have for every budding home cook." - Eater, "Impressive, timely... Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade--quite an achievement indeed." - Publisher's Weekly, starred review, "Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking . Joy became a foundational part of how I learned to cook.... This is the cookbook I will always cherish and hold dear to my heart. And now I'm excited to pass this wonderful new edition of Joy to my son." - Edouardo Jordan, James Beard Award-winning chef, "Joy of Cooking has been in print since the Great Depression, but thanks to the release of updated versions nearly every decade since, it's definitely no longer your grandmother's cookbook. Consider it a must-have for every budding home cook." - Eater, " Joy of Cooking isn't a book, but a rite of passage, part of the living legacy of home cooks in America. ... It's hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks." -Stella Parks, author of Bravetart: Iconic American Desserts, " Joy of Cooking is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in Joy' s long history of working to reflect the current home cook." - Food & Wine, John Becker and Megan Scott have done the impossible: They've remained true to Joy's core while updating it to reflect today's palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America's go-to cookbook., " Joy of Cooking isn't a book, but a rite of passage, part of the living legacy of home cooks in America. As such, it covers the breadth of ingredients now commonly available in supermarkets, not simply the ones found in its original pages. It's hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks." -Stella Parks, author of Bravetart: Iconic American Desserts, "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, "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, "Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking . Joy became a foundational part of how I learned to cook. How to make stocks, knead pasta, bake cookies, dress and cook wild game -- I learned it all first from Joy . This is the cookbook I will always cherish and hold dear to my heart. And now I'm excited to pass this wonderful new edition of Joy to my son." - Edouardo Jordan, James Beard Award-winning chef, "This new edition of the Joy of Cooking is a masterwork. It's also an affectionate nod to the spirit of Joy' s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in this respectful and exciting new edition. It will delight you and will become your go-to resource." --Robin Mather, Chicago Tribune, This new edition expands on and brings their favorites up to date in ways that will excite its old fans as well as a new generation of home cooks ...this is a virtual necessity in any kitchen...and an astonishing value at its list price., " This new edition of the Joy of Cooking is a masterwork . It's also an affectionate nod to the spirit of Joy' s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in this respectful and exciting new edition. It will delight you and will become your go-to resource." - Robin Mather, Chicago Tribune, From my college days, I've always kept Joy of Cooking on my cookbook shelf. My grandmother's edition was passed to my mother and then down to me and it never failed me...If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking . Not to mention some pretty fabulous recipes...You will find wonderful detail about how to make the perfect 'cup o' joe' and much more in this edition!, "This new edition expands on and brings their favorites up to date in ways that will excite its old fans as well as a new generation of home cooks ...this is a virtual necessity in any kitchen...and an astonishing value at its list price." - Booklist, starred review, "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, "This new edition is a virtual necessity in any kitchen...and an astonishing value at its list price." --Booklist, starred review, "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, "I've always kept Joy of Cooking on my cookbook shelf. My grandmother's edition was passed to my mother and then down to me and it never failed me...If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking . Not to mention some pretty fabulous recipes...You will find wonderful detail ...in this edition!" -Kyle MacLachlan, award-winning actor and vintner, 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., Through its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike., Impressive, timely... Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade--quite an achievement indeed., "John Becker and Megan Scott have done the impossible: They've remained true to Joy's core while updating it to reflect today's palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America's go-to cookbook." -Grace Young, author of The Breath of a Wok and Stir-frying to the Sky's Edge, Joy of Cooking is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in Joy' s long history of working to reflect the current home cook., " This new edition of the Joy of Cooking is a masterwork . It's also an affectionate nod to the spirit of Joy' s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in Becker's and Scott's respectful and exciting new edition.... If you grew up consulting the Joy of Cooking, revisions over the past many years may have left you with mixed feelings. But the newest edition, will delight you. And if you're not familiar with the Joy of Cooking , the new edition will become your go-to resource." - Robin Mather, Chicago Tribune, "As much as it's an essential reference, it's also an important work of domestic anthropology. . . each entry serves as the starting point for endless kitchen discovery." -- The New York Times, "From my college days, I've always kept Joy of Cooking on my cookbook shelf. My grandmother's edition was passed to my mother and then down to me and it never failed me...If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking . Not to mention some pretty fabulous recipes...You will find wonderful detail about how to make the perfect 'cup o' joe' and much more in this edition!" -Kyle MacLachlan, award-winning actor and vintner
Dewey Edition
23
Dewey Decimal
641.5973
Synopsis
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. "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, "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 Cannel s 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., "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 Cannel s 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.
LC Classification Number
TX714
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