Joy of cooking / Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, Megan Scott ; illustrations by John Norton ; papercuts by Anna Brones.
- 2 of 2 copies available at Sage Library System. (Show)
- 1 of 1 copy available at Hood River County Library District.
0 current holds with 2 total copies.
Summary:In the nearly ninety years since Joy of Cooking was first published in 1931, it has become the kitchen bible. This new edition contains tried-and-true favorites, while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. --adapted from jacket.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Circulation Modifier||Age Hold Protection||Active/Create Date||Status||Due Date|
|Hood River County Library||641.5 ROM 2019 (Text)||33892100649814||Adult Non-Fiction||Book||None||11/26/2019||Available||-|
- ISBN: 9781501169717
- ISBN: 1501169718
- Physical Description: xliv, 1156 pages : illustrations ; 24 cm
- Edition: Revised and updated.
- Publisher: New York : Scribner, 2019.
"600 new recipes, more than 4,000 favorites."--Cover.
|Bibliography, etc. Note:||
Includes bibliographical references (pages 1077-1080) and index.
|Formatted Contents Note:||
Introduction to the 2019 edition -- Getting started -- Nutrition and food safety -- Entertaining and menus -- Streamlined cooking -- Beverages -- Cocktails, wine, and beer -- Appetizers and hors d'oeuvre -- Stocks and soups -- Salads -- Sandwiches, tacos, and burritos -- Egg dishes -- Fruits -- Vegetables -- Pasta, noodles, and dumplings -- Grains -- Shellfish -- Fish -- Poultry and wildfowl -- Meat -- Game and exotic meats -- Stuffings and casseroles -- Savory sauces, salad dressings, marinades, and seasoning blends -- Breads and coffee cakes -- Pancakes, waffles, doughnuts, and fritters -- Pies and pastries -- Cakes and cupcakes -- Cookies and bars -- Icings, fillings, frostings, and sweet sauces -- Desserts -- Ice cream and frozen desserts -- Candies and confections -- Keeping and storing food -- Canning -- James, jellies, and preserves -- Pickles -- Salting, drying, and fermenting -- Know your ingredients -- Cooking methods and techniques.
In the nearly ninety years since Joy of Cooking was first published in 1931, it has become the kitchen bible. This new edition contains tried-and-true favorites, while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. --adapted from jacket.
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