The Joy of Cooking Comb-Bound Edition Revised and Expanded Paperback - 1997
by Irma S. Rombauer
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 Provençale, bonne femme, meuniére, 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:
È Exactly what simmering, blanching, roasting,and braising do
È In what amounts herbs, spices, and seasonings should be added to recipes
È How to present food correctly
È How to prepare ingredients with classic tools and techniques
È 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.
First line
Put this puzzle together and you will find milk, cheese and eggs, meat, fish, beans and cereals, greens, fruits and root vegetablesfoods that contain our essential daily needs.
Details
- Title The Joy of Cooking Comb-Bound Edition Revised and Expanded
- Author Irma S. Rombauer
- Binding Paperback
- Edition Revised
- Language EN
- Publisher Plume, New York
- Date November 1, 1997
- ISBN 9780452279230
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The Joy of Cooking Comb-Bound Edition: Revised and Expanded Irma S. Rombauer; Marion Rombauer Becker; Ginnie Hofmann and Ikki Matsumoto
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