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The Joy Of Cooking 1975 Edition First Scribner Edition 1995 Hardcover
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- Sofort-KaufenThe Joy Of Cooking 1975 Edition First Scribner Edition 1995 Hardcover
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eBay-Artikelnr.:396326668620
Artikelmerkmale
- Artikelzustand
- Binding
- Hardcover
- Place of Publication
- Philadelphia
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Inscribed
- No
- Subject
- Cooking
- Edition
- First Edition, 24th
- Vintage
- Yes
- Original/Facsimile
- Original
- Personalize
- No
- Type
- Cookbook
- Era
- 1970s
- Personalized
- No
- Region
- North America
- Country/Region of Manufacture
- United States
- ISBN
- 9780026045704
Über dieses Produkt
Product Identifiers
Publisher
Scribner
ISBN-10
0026045702
ISBN-13
9780026045704
eBay Product ID (ePID)
13156
Product Key Features
Book Title
Joc-1975
Number of Pages
928 Pages
Language
English
Topic
Regional & Ethnic / American / General, General
Publication Year
1985
Features
Revised
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.9 in
Item Weight
49.6 Oz
Item Length
9.2 in
Item Width
6.6 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
21
Reviews
Cecily BrownstoneImportant as is the information in this encyclopedic cookbook, it's the imprint of Irma Rombauer's and Marion Rombauer Becker's personalities that makesJoy of Cookingthe best loved cookbook to come out of these United States., Cecily Brownstone Important as is the information in this encyclopedic cookbook, it's the imprint of Irma Rombauer's and Marion Rombauer Becker's personalities that makes Joy of Cooking the best loved cookbook to come out of these United States., James BeardThe classic work, which covers the entire gamut of kitchen procedures and is easy to use., Julia Child...it is definitely number one on my list...theone book of all cookbooks in English that I would have on my shelf -- if I could have but one., Julia Child...it is definitely number one on my list... the one book of all cookbooks in English that I would have on my shelf -- if I could have but one., James Beard The classic work, which covers the entire gamut of kitchen procedures and is easy to use., Cecily BrownstoneImportant as is the information in this encyclopedic cookbook, it's the imprint of Irma Rombauer's and Marion Rombauer Becker's personalities that makes Joy of Cooking the best loved cookbook to come out of these United States., Julia Child ...it is definitely number one on my list... the one book of all cookbooks in English that I would have on my shelf -- if I could have but one.
Dewey Decimal
641.5
Edition Description
Revised edition
Table Of Content
CONTENTS Foreword The Foods We Eat Entertaining Menus Beverages Drinks Canapés and Tea Sandwiches Hors d'Oeuvre Salads Fruits The Foods We Heat Soups Cereals and Pastas Egg Dishes Griddle Cakes and Fritter Variations Brunch, Lunch and Supper Dishes Vegetables Savory Sauces and Salad Dressings Stuffings and Forcemeat Shellfish Fish Poultry and Wildfowl Meat Game Know Your Ingredients Breads and Coffee Cakes Pies and Pastries Cakes, Cupcakes, Torten, and Filled Cakes Cookies and Bars Icings, Toppings and Glazes Desserts Frozen Desserts and Sweet Sauces Candies and Confections The Foods We Keep Canning, Salting, Smoking and Drying Freezing Jellies and Preserves Pickles and Relishes Index
Synopsis
Joy is the all-purpose cookbook. 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. Joy is 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, Joy has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons--Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways. Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know 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. Wherever possible, information also appears at the point of use. Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition--the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows 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. Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor--heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted. Joy , we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure--and join us in the Joy of cooking. Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook., Joy is the all-purpose cookbook. 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. Joy is 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, Joy has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons--Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways. Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know 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. Wherever possible, information also appears at the point of use. Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition--the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows 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. Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meuni re and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor--heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted. Joy , we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure--and join us in the Joy of cooking. Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook., Joyis the all-purpose cookbook. 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. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. 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. 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. 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. All the enduring favorites will still be found. In the chapter onBrunch, Lunch and Supper Dishesthere are also interesting suggestions for using convenience and leftover foods. 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. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results ofsimmering, blanching, roastingandbraisinghave on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.Joy, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in theJoyof cooking.Because of the infinite patience that has gone into the preparation ofJoy of Cooking,the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.
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- e***a (3360)- Bewertung vom Käufer.Letzter MonatBestätigter KaufItem as described, packed well, shipped promptly, thanks!
- 6***n (2324)- Bewertung vom Käufer.Letzter MonatBestätigter KaufSuch a BEAUTIFUL little piece of art! More amazing than thought! WONDERFUL! THANK YOU!
- l***e (91)- Bewertung vom Käufer.Letzter MonatBestätigter KaufA delightful mini painting! The perfect gift. Thank you!