Joy of Cooking: 1997 (Complete Revision) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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Notes about this book

  • Eat Your Books

    1998 Gourmand World Cookbook Award Winner

  • paisleymonsoon on December 28, 2020

    This is a classic and has many recipes worth the cost of the book (chicken paprikash and spinach with currants and pine nuts fall in that category). However, for as many amazing, 5-star recipes I've made, I've found just as many duds. I just wish every recipe book used the same format for recipes. There's nothing more annoying than having to circle back to the ingredient list to find out the ingredient quantity rather than the Joy of Cooking method of having the ingredient quantity listed within the recipe itself as it is needed.

  • robm on July 31, 2011

    Definitely a must have for any cook -- recipes from the most basic to advanced. This classic has been updated to take into consideration the advent of modern conveniences like food processors and microwaves. Packed with information about ingredients and techniques, too. If you don't own another cookbook, this is the one to buy first!

  • Thredbende on July 30, 2011

    Page 854 has a wonderful almond paste recipe using a food processor. You will be glad you made it.

  • cwatsonf on April 27, 2010

    TGI-Joy of Cooking!

  • marthaware on January 14, 2010

    a classic

Notes about Recipes in this book

  • Butternut squash soup

    • schenck65 on September 09, 2011

      Alas, this recipe isn't in my '97 JoC. Maybe a different edition?

  • Mushroom barley soup

    • paisleymonsoon on December 28, 2020

      Good to make in a crockpot. I added parsnips.

  • Cheddar cheese soup

    • Jviney on November 17, 2020

      An excellent soup paired with homemade pretzels!

  • Minestrone

    • paisleymonsoon on December 28, 2020

      I added kale during the last 10 minutes instead of swiss chard and used barley instead of orzo. I also added a red potato and zuccini.

  • Smooth potato leek soup (Potage Parmentier)

    • Jviney on November 16, 2019

      Excellent. It didn’t need the addition of cream (vichyssoise) to make it delicious, but I did it anyway. A really good simple soup.

  • U.S. Senate bean soup

    • Summerlandsky on April 21, 2014

      This is my go to recipe for ham and bean soup. It doesn't require any broth or stock it just makes it's own from the ham hoc. Be sure to use a big meaty hind quarter hoc to get the most flavor. I usually don't bother soaking the beans ahead of time.

  • Chicken gumbo

    • paisleymonsoon on December 28, 2020

      Without tomatoes, okra, or rice this doesn't seem very authentic and nothing like the gumbo of my Deep South childhood. I added a cup of stewed tomatoes, browned okra, and 1/2 cup of rice. Do yourself a favor and find a better recipe. I used half as much vegetable oil. 1/2 cup seemed excessive. I used polish rather than andouille sausage.

  • Crisp shredded chicken tacos or flautas

    • Litegal1 on October 06, 2015

      Page 170; You need to prepare "Chili-Garlic Spice Paste" (pg 88) if intending to follow the recipe. Shredded chicken that's marinated in the above paste (olive oil, chili powder, jalapeno, pepper, etc), then rolled into shell & fried.

  • Asian cole slaw

    • trudys_person on July 18, 2018

      Good, but requires 24 hours resting time. Added slivered red and yellow bell peppers.

  • Black bean, corn, and tomato salad

    • Couture911 on November 09, 2012

      Loved this one enough to make it several times.

  • Brown rice salad with dates and oranges

    • spatula on April 24, 2011

      Surprisingly good.Very nice with grilled chicken.

  • Southwestern chicken salad

    • Ohrenschall on April 28, 2020

      Very good. Used as a wrap filling. served with tortilla chips

  • Tamale pie

    • trudys_person on March 23, 2016

      Good, straight-forward recipe, which lends itself to substitutions. The outcome is going to be highly dependent on the flavour and quality of the salsa used. It was great with a black bean and corn salsa.

  • Falafel

    • paisleymonsoon on December 28, 2020

      This is a great recipe, but it doesn't quite work as written. You need to at least double the amount of flour or the falafel falls apart during cooking. But once you do that, the recipe is a really good one.

  • Baked macaroni and cheese

    • paisleymonsoon on December 28, 2020

      Fewer onions are better. In fact a shake of onion powder works better than an actual onion. I also added 2 beaten eggs into the sauce before cooking.

  • Roasted asparagus

    • paisleymonsoon on December 28, 2020

      This was a simple but great recipe. I used Italian seasoning instead of the suggested herbs. Really any herb combo works nicely. A bit of garlic makes it even better.

  • Stir-fried asparagus

    • paisleymonsoon on December 28, 2020

      I think this is one of the best ways to cook asparagus. Sesame oil works nicely with this, too since it has garlic and ginger. I also like to make this recipe with green beans instead of asparagus. This is one of those recipes you commit to memory and use over and over.

  • Green beans with onions, tomatoes, and dill

    • paisleymonsoon on December 28, 2020

      Add fresh ground pepper and parmesan or romano cheese.

  • Sautéed broccoli with garlic and red pepper flakes

    • paisleymonsoon on December 28, 2020

      I did try the suggestion of tossing it with pasta, olives, and parmesan to make it into the main course. I also added ham and tomatoes. Bacon would have been good instead of ham.

  • Brussels sprouts with chestnuts

    • paisleymonsoon on December 28, 2020

      Simmer 5 minutes, not 15, for a better taste.

  • Brussels sprouts Cockaigne

    • Jviney on November 18, 2019

      Super fast and easy, great bang for your effort. I used 3 Tbsp of butter instead of the optional 1.5 butter and 1.5 olive oil, and the dish was quite rich. I would try subbing olive oil next time.

  • Braised cabbage with dill

    • paisleymonsoon on December 28, 2020

      Not good enough to make it again. Definitely omit the parsely.

  • Sautéed corn

    • paisleymonsoon on December 28, 2020

      "Extremely marvelous" was the note I left myself about this dish.

  • Fennel à la Grecque

    • gquillen on April 03, 2019

      I really liked this, but next time I'll cut back on the coriander. It was a bit strong.

  • Mustard greens with chickpeas and curry

    • paisleymonsoon on December 28, 2020

      The note I left about this recipe in my cookbook: "Awful! Yuck!"

  • Sautéed okra with roasted red peppers

  • Curried parsnips

    • boyle014 on May 09, 2020

      Just okay. Parboiling for 5 minutes is too long. Flavor depends too much on "curry powder" choice. I'd rather get directions with the actual spices (cumin, coriander, etc.) In my case, the resulting dish was bitter, and I had to add some sugar to make it palatable. Not enough seasoning for 1.5 pounds of parsnips.

    • paisleymonsoon on December 28, 2020

      "Oh so good!" was the note I left in my cookbook about this dish.

  • Gratin Dauphinois

    • Kimmers on March 29, 2013

      Everyone loves this dish with its earthy cheese. Do not substitute the cheese!

  • Creamed spinach

    • paisleymonsoon on December 28, 2020

      This doesn't make very much. It's good to use as a filling. Probably better without nutmeg.

  • Spinach with currants and pine nuts

    • paisleymonsoon on December 28, 2020

      This recipe alone is worth the price of the book. The first time I had it, I imagined that someone's grandma out there makes this all the time and someone thinks of this as a taste of home. The real trick is finding both currants and pine nuts at the same time. Substitutions just aren't the same. Dates can work in a pinch for the currants because they melt down, but definitely not raisins. Maybe slivered almonds for the pine nuts. Also, I only put a couple of tablespoons of oil down, not 1/4 cup.

  • Saag paneer

    • paisleymonsoon on December 28, 2020

      This doesn't seem like what I know from India and Indian restaurants as saag paneer, but it makes a decent side dish. It's definitely missing a complexity of flavor from authentic saag.

  • Baked acorn squash with pear and apple

    • paisleymonsoon on December 28, 2020

      The acorn squash was bland, but the apple/pear/raisin filling was great.

  • Slow-roasted tomatoes

    • Jviney on August 07, 2019

      This is my favorite roasted tomato recipe - it’s so quick to throw it in an oven cool enough to not heat up your kitchen in August. This last batch, I added hot and spicy chopped oregano. Delicious on pasta with some goat cheese, awesome on a grilled cheese sandwich.

  • Applesauce

    • vickster on December 27, 2015

      So good! Used 4 big apples. Pg. 216

  • Sea scallop gratin (Coquilles Saint-Jacques au gratin)

    • paisleymonsoon on December 28, 2020

      Great dish. Good served with rice. I quadrupled the amount of breadcrumbs and used onions rather than shallots (but shallots would have been best).

  • Roasted chicken

    • Jviney on July 23, 2019

      This is my favorite “no-fuss” toasted chicken recipe. The butter makes for a crispy skin and you don’t need any herbs or lemon on hand to do it. Perfect.

  • Baked chicken with orange juice

    • luolili on March 03, 2018

      This recipe is incredibly flavorful, even with boneless, skinless chicken breasts. It just is not super pretty, so I might not serve it to company.

  • Breaded chicken cutlets

    • sldoug on February 27, 2016

      This is one of the most family friendly ways I know to cook chicken. I use chicken breasts cut into smaller pieces/filets, panko for the breadcrumbs, and fresh rosemary instead of the suggested dried. They hold well in a 200 degree oven while I pull everything else together.

  • Southwestern chicken baked in foil or parchment

    • sookie on October 06, 2011

      2 C Beans, cooked from dried or canned and drained - 2 med. jalapeno peppers - 4 boneless, skinless chicken breast halves (about 1 1 /2 lbs.)

    • sookie on October 11, 2011

      Try brining the breasts for an hour or two before preparing. Try coating the breasts with a little olive oil before stuffing. Breasts were dry and needed salt after first preparation.

  • Stir-fried garlic chicken

    • Sweetooth on January 07, 2013

      A wonderful dish that is worth the effort!

  • Chicken étouffée

    • Alowishs on April 17, 2016

      For as many ingredients and steps involved in this dish, I would expect a bit more flavor. Although I enjoyed this version of chicken étouffée, I would find another version to make next time. What else is possible? UPDATE: I ate left-overs three days later and the dish tasted SO much more flavorful. I will make again.

  • Chicken paprikash (Paprikás csirke)

    • jaelsne on June 17, 2014

      I followed the recipe closely and the chicken was moist and delicious. I think that the dish was pretty authentic. I prefer this dish when it has less paprika and more sour cream (probably NOT the way it's usually served), so I'll adapt it to my taste next time.

    • paisleymonsoon on December 28, 2020

      This is one of my all time favorite Joy of Cooking recipes. I make it only once or twice a decade because it's so rich. I've also tried adding in a can of diced tomatoes with good results. If you can find sweet Hungarian paprika, it's even better. I like serving this with rice or egg noodles.

  • Ethiopian chicken in red pepper sauce (Doro wat)

    • paisleymonsoon on December 28, 2020

      Merely okay. Not worth the 2 hours it takes to make this.

  • Turkey pot pie

    • mgraham on January 28, 2013

      Use refrigerated pie dough for bottom and crust

  • Turkey in simple red mole

    • paisleymonsoon on December 28, 2020

      TASTING NOTES: I've had mole several restaurants & Mexican homes. This really fell short for me. It didn't seem rich enough, I didn't like the crunch of the ground almonds, & I could taste the toasted bread too strongly in the sauce. Also, it was more like soup. PREP NOTES: This dish took a ridiculous amount of time. So many things have to be pre-cooked before blending: roasted garlic; blanched, peeled, toasted almonds; toasting bread; & fried onions. The prep took an hour+. COOKING NOTES: My dried chilis turned out to be too hot, so I added 4 teaspoons of chili pepper instead. I also didn't realize there were supposed to be 2 separate mixtures going on, so I blended everything together before cooking. I can't imagine it really mattered. I also added in black beans (for my vegetarian) and pre-cooked leftover turkey, so I skipped the last step of adding mole sauce to baking turkey. SERVING NOTES: I served this dish with cornbread muffins since I didn't have any corn tortillas.

  • Ground turkey loaf

    • sarac on January 10, 2021

      The family meatloaf I've been making for years. Moist, tasty, makes good sandwiches cold.

  • Crispy roasted duck

    • vickster on June 29, 2016

      Great duck recipe. I followed the directions, although my duck was 8 lbs., and it came out perfectly.

  • Slow-roasted beef round

    • scparks on February 09, 2013

      pg. 651 Reading pg. 648 About Roasting Beef will be helpful. Yielded a good roast out of this less expensive (although costly enough) cut of beef. Leftovers sliced well (thinly) for sandwiches.

  • Hoisin-glazed skirt steak with scallion ginger slaw

    • Cvryan on November 22, 2011

      Good quick recipe - made with cucumber instead of water chestnuts.

  • Pan-fried chuck steak with tomatoes and olives

    • paisleymonsoon on December 28, 2020

      The actual recipe name is Pan-Fried Chuck Steak with Tomatoes and Chives. But the "and Olives" mistake of the person who indexed this recipe makes more sense since there are no chives in this recipe. Just okay.

  • Beef Stroganoff

    • paisleymonsoon on December 28, 2020

      Use very thin slices of meat, not stew meat. I also added garlic powder, parsley, mushrooms, and frozen peas. I also cooked the meat a bit longer and didn't discard the onion.

  • Boeuf bourguignonne

    • paisleymonsoon on December 28, 2020

      The note I wrote in my cookbook was "If I ever have a restaurant, this will be a main dish." I added more carrots, parsley, and mushrooms than the recipe included.

  • Cincinnati chili Cockaigne

    • ashallen on January 19, 2020

      Good! Hearty, comfort food-type dish with lots of flavor complexity from the freshly ground spices and onions/garlic. Meat gets very tender after simmering 2-3 hours. I used yellow onions and freshly ground cumin in addition to the other recipe-specified fresh-ground spices. I think it's traditional to serve this chili on the soupier side, but I prefer a more intense flavor and thicker texture and so cooked it an extra 1/2 hour or so. There wasn't much fat to remove from the surface after chilling overnight - maybe 1-2 tbsp. The fat was instead pretty well mixed in with the chili (maybe because I reduced it more than usual?), so it was pretty greasy. I read online that Cook's Illustrated came up with a technique for more efficiently degreasing Cincinnati Chili - I'll try that next time. Good with both pasta and rice/feta cheese.

  • Ground beef with potatoes and spices (Keema alu)

    • jaelsne on September 16, 2014

      Though I didn't find this to be truly authentic, it was a delicious and simple one-skillet weeknight meal.

  • Swedish meatballs

    • paisleymonsoon on January 05, 2021

      These were disgusting. Never again. The whole process of combining all the meats together was gross. But the nutmeg and allspice in the meat was just wrong. I took them to work the next day for my Swedish co-worker in case I just wasn't appreciating it properly. She didn't care for it either.

  • Pumpkin bread

    • chriscooks on November 03, 2013

      A good basic recipe. Not too sweet or too oily. Can replace nuts with whole cranberries, and raisins with chopped crystallized ginger. Sprinkle a few more whole cranberries on top, and also sprinkle with pepitas. This is the same recipe as in the 2006 edition.

  • Southern corn bread

    • life2great on January 21, 2014

      We especially liked this recipe as there is no white flour in it. We added 3/4 cup of corn for fun!

  • Cream scones

    • ashallen on August 21, 2019

      Good scones which mix up very easily since there's no butter to incorporate into the flour. Texture is moist and more cake-like than flaky biscuit-like. Sometimes I'm short on cream (since it comes in 1 cup vs. 1.25 cup cartons :) ) and substitute 1 large egg for 1/4 cup of the heavy cream - the scones turn out still moist but a bit lighter - they do puff-ooze/lose their shape a bit more during baking. Whether with-egg or without, these are definitely best on the day they're made, though the all-cream version holds moisture better to the next day.

  • Lemon poppy seed pancakes

    • ellengood on March 19, 2017

      Very good. Used white whole wheat flour, 1/4 c. Sugar instead of 1/3 c. Need to cook at lower heat than usual and keep an eye on them. Burn easily!

  • Blondies

    • paisleymonsoon on December 28, 2020

      These weren't what I was expecting, but they were yummy.

  • Dream bars (Angel bars)

    • Jane on June 14, 2019

      I made these for the cookbook club at the library. Because there was a big turnout for this one, I made them in a 9x13 pan and did a 1.5 times recipe (though double the base). I was glad I had made double for the base as the dough was difficult to spread evenly in the pan. They looked done at 20 mins but on cooling the center bars were too runny. I would do 25 minutes if repeating. The bars are quite sweet but they are a classic holiday cookie - gooey with nuts and coconut.

  • Lemon curd bars Cockaigne

    • vglong29 on April 15, 2019

      I make these with Meyer lemon juice. This takes the bitter edge off the lemon flavor. For the crust, I use 2 cups all-purpose flour, 1 cup cold unsalted butter, cut into cubes, and 1/2 cup powdered sugar with same instructions. The amounts given don't make enough crust.

  • Classic chocolate chip cookies

    • paisleymonsoon on December 28, 2020

      Nothing special. Can use milk chocolate rather than semisweet chocolate chips.

  • Iced sugar cookies

  • Snickerdoodles

    • paisleymonsoon on December 28, 2020

      My favorite cookie!

    • BabsPennington on October 20, 2018

      This recipe’s ratio of fat to flour seems to be off. Needs more flour. Cookies spread too much, even after dough was chilled.

  • Ginger snaps

    • billcranecos on September 07, 2020

      My 1986 copy of this book calls for vinegar instead of lemon juice. The recipe also calls for 2 eggs which are not listed here at all.

  • Almond paste

    • Thredbende on August 10, 2011

      This is wonderful. It takes a few minutes to blanch almonds, but I find the process calming. The food processor makes the paste quickly. The paste freezes well and makes great cakes and cookies.

  • Key lime pie

    • PennyG on February 23, 2015

      Admittedly not too difficult, but this was delicious! I just bought graham cracker crumbs and followed the directions on the box then used this recipe for the filling. My husband and son had two servings each - after a big dinner!

  • Apple pear buckle

    • mooo42 on November 29, 2020

      ALMOND pear buckle. This recipe is misnamed.

  • Apple spice cake

    • jdub1371 on March 22, 2020

      Fast, easy, and very nice cake. If you can stir and chop an apple you can make this cake. I cut the sugar a bit, but I think I would prefer the full amount even though my apple was sweet. Perfect “snack cake.” Even better then next day or two after baking as the flavors develop. Next time I will add raisins along with the walnuts.

  • Lemon poppy seed pound cake

    • jaelsne on January 06, 2015

      Lovely texture, nice flavor. The lemon flavor was extremely mild, perhaps because I used Meyer lemons. I will try it with more acidic lemons next time. You need to make this cake a day ahead, I believe that it allows the popy seeds to soften.

  • German chocolate cake

    • vickster on December 26, 2016

      This cake fits the bill for a delicious German Chocolate Cake. It's my brother's favorite, so I bake it for him when I can and have for years. With 3 layers, the cake is wonderfully moist and the recommended Coconut Pecan Frosting is perfect. It was on our Christmas table this year!

  • Banana chiffon cake

    • ashallen on August 16, 2020

      I like angel food cakes but find them to be pretty sweet. After making this cake, I now realize I should have been making chiffon cakes! Very light, fluffy, moist and tender texture. I used the optional nutmeg and omitted the optional cinnamon and walnuts/pecans. Nice banana flavor and not as intensely sweet as an angel food cake. Used unbleached cake flour which seemed to work fine - maybe texture would have been even more ethereal with bleached? I removed cake from oven a bit earlier than suggested in recipe (50 vs. 55-65 minutes) at an internal temperature of 206-208F. We enjoyed this drizzled with warm caramel sauce. Held well to next day.

  • Coconut angel cake

    • ashallen on June 03, 2020

      Excellent angel food cake recipe. Instructions are very well written. Cake is very moist, fluffy, and tender. I made the regular vs. reduced-sugar version and it's quite sweet so I skipped applying any of the suggested icings. Cake surface is a bit sticky in spots where the sugar's absorbing moisture from the air. Used an unbleached cake flour (King Arthur) and it worked well - cake is still very tender. Used a French coconut essence for the coconut extract and the cake's coconut flavor's very good without being overwhelming. Left out lemon juice. Note that the heavy cream in the ingredient list is necessary only if you wish to frost the cake with whipped cream (one of several finishing approaches suggested in the recipe).

  • Quick white icing 2

    • ashallen on September 19, 2019

      My husband loves this powdered sugar frosting (and I like it too!). The heating step really does produce a smoother and more flavorful frosting. Freezes great.

  • Quick butterscotch, or penuche, icing

  • Cream cheese frosting (Food processor method)

    • paisleymonsoon on December 28, 2020

      I like this better without the optional butter. Also, 2 cups of powdered sugar is way too much. Start with 1 cup and work up if it's not sweet enough. I like it with the suggested cinnamon blended in.

    • ashallen on September 18, 2019

      This is my regular cream cheese frosting recipe. It comes together both quickly and well in the food processor. Butter is optional, according to the recipe - personally I like the lighter flavor that some butter brings (particularly a good flavored European-style butter!) and usually use 4 tbsp. Recipe also says one can vary the amount of sugar used and suggests 2-2.5 c. I've found that 1.5 c is a good amount for me - does a nice job sweetening while still letting the cream cheese flavor come through. Frosting stays soft during storage and can be refrigerated until needed. It's also done fine after being frozen.

  • Flan (Crème caramel)

    • paisleymonsoon on December 28, 2020

      Extremely good. Better than I've had in a restaurant. I like to sprinkle cinnamon over the top before baking.

  • Latin American flan with condensed milk (Flan de leche condensada)

    • KarinaFrancis on March 08, 2014

      Very nice do ahead dessert. Make sure you stir the milk mixture because it catches and burns easily.

  • Butterscotch pudding

    • ashallen on November 27, 2019

      This is a great butterscotch pudding recipe - great flavor and a smooth, creamy texture. I usually check the temperature to make sure I'm cooking it for at least a minute or two above 203F so that the cornstarch cooks and sets properly - I've undercooked it in the past which resulted in a weepy pudding. If you can get your hands on some dark muscavado sugar to make this, the flavor will be even more delicious and complex. Whichever sugar I use, I like cooking it to 280-300F to create some additional flavor layers. Once I cooked the butter-sugar mixture to 345F which created some "smokey" notes in the pudding - that was a bit too far! (Though it was good when layered with a second, sweeter batch of pudding and some whipped cream in a parfait.)

  • Eggless tapioca pudding

    • ashallen on November 27, 2019

      This is a good, basic recipe for tapioca pudding. Half-and-half or heavy cream can be substituted for some of the whole milk for a richer pudding. Some coconut milk works too for a lightly floral coconut flavor. I didn't make the fruit topping, so no comments on that.

  • New Orleans bread pudding

    • paisleymonsoon on December 28, 2020

      I've substituted in sweetened, condensed milk for some of the milk and sugar sometimes. I also like to add in sliced apples. I prefer half the nutmeg or none at all. Do not make this without also making the Southern Whiskey Sauce. It's amazing.

  • Southern whiskey sauce

    • paisleymonsoon on December 28, 2020

      If you make the New Orleans Bread Pudding, you must serve it with this Whiskey Sauce. This would also taste great over cinnamon rolls or any other pastry that needs a sweet glaze. My very favorite way to make this is with port wine instead of whiskey. Port gives is more of a butter pecan flavor.

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Reviews about Recipes in this Book

  • ISBN 10 0684818701
  • ISBN 13 9780684818702
  • Linked ISBNs
  • Published Nov 24 1997
  • Format Hardcover
  • Page Count 1,152
  • Language English
  • Countries United States
  • Publisher Prentice Hall (a Pearson Education company)
  • Imprint Prentice Hall & IBD

Publishers Text

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America, the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:
  • Every chapter has been rethought with an emphasis on freshness, convenience, and health.

  • All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.

  • The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.

  • The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described -- the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep -- with illustrations of each pepper.

  • An all-new RULES section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.

  • New chapters reflect changing American tastes and lifestyles:

  • Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes.

  • New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake -- there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.

  • Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.

  • All new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.

Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.



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