Joy of Cooking

Joy of Cooking
Author: Irma S. Rombauer,Marion Rombauer Becker
Publsiher: Simon and Schuster
Total Pages: 896
Release: 1975
Genre: Cooking
ISBN: 9780026045704

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Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

Joy Of Cooking Miniture Edition 1

Joy Of Cooking  Miniture Edition 1
Author: Marion Rombauer Becker,Irma S. Rombauer,Ethan Becker
Publsiher: Running Press
Total Pages: 256
Release: 2000-11-02
Genre: Cooking
ISBN: 0762408413

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This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste.

JOC All New Rev 1997

JOC All New Rev    1997
Author: Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker,Maria Guarnaschelli
Publsiher: Simon and Schuster
Total Pages: 1160
Release: 1997-11-05
Genre: Cooking
ISBN: 9780684818702

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Information on foods and cooking techniques accompanies recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

How To Cook Everything completely Revised Twentieth Anniversary Edition

How To Cook Everything   completely Revised Twentieth Anniversary Edition
Author: Mark Bittman
Publsiher: HarperCollins
Total Pages: 960
Release: 2019-10-01
Genre: Cooking
ISBN: 9781328545671

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The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.

Solo

Solo
Author: Signe Johansen
Publsiher: Pan Macmillan
Total Pages: 208
Release: 2018-01-25
Genre: Cooking
ISBN: 9781509860609

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'A book that turns a chore into a pleasure . . . Johansen is never less than in tune with her reader.' – Observer Food Monthly One of The Sunday Times and Observer Food Monthly's food books of the year. Embrace the joy and freedom of cooking delicious food just for you with this essential kitchen companion from the award-winning, bestselling Signe Johansen. Solo: The Joy of Cooking for One will inspire you to cook delicious food, every day. With easy ideas for every meal, including nourishing breakfasts, speedy suppers and batch recipes to save you time and effort, Solo has got you covered. Perfect for first-time cooks as well as experienced chefs, this handy book is the ultimate guide to cooking for one – and to enjoying the process just as much as the delicious results. 'Turning cooking for one from a soul-destroying mathematical exercise to a self-loving luxury, Solo is gleefully self-indulgent yet somehow wildly practical.' - Alexandra Heminsley

Stir Frying to the Sky s Edge

Stir Frying to the Sky s Edge
Author: Grace Young
Publsiher: Simon and Schuster
Total Pages: 336
Release: 2010-05-04
Genre: Cooking
ISBN: 9781416580737

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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

Mastering the Art of French Cooking

Mastering the Art of French Cooking
Author: Julia Child
Publsiher: Рипол Классик
Total Pages: 135
Release: 1976
Genre: Cooking
ISBN: 9785879620764

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Anyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, with the right instruction. And here is the book that, for forty years, has been teaching Americans how.Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations bound to increase anyone s culinary repertoire.

Stand Facing the Stove

Stand Facing the Stove
Author: Anne Mendelson
Publsiher: Simon and Schuster
Total Pages: 496
Release: 2007-11-01
Genre: Biography & Autobiography
ISBN: 9781416584841

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In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that her book would go on to become America's most beloved cooking companion. Thus was born the bestselling Joy of Cooking, and with it, a culinary revolution that continues to this day. In Stand Facing the Stove, Anne Mendelson presents a richly detailed biographical portrait of the two remarkable forces behind Joy -- Irma S. Rombauer and her daughter, Marion Rombauer Becker -- shedding new light on the classic kitchen mainstay and on the history of American cooking. Mendelson weaves together three fascinating stories: the affectionate though often difficult relationship between Joy's original creator, Irma, and her eventual coauthor, Marion; the bitter dealings between the Rombauers and their publisher, Bobbs-Merrill (at whose hands the Rombauers likely lost millions of dollars); and the enormous cultural impact of the beloved book that Irma and Marion devoted their lives to refining, edition after edition. Featuring an accessible new recipe format and an engaging voice that inspired home cooks, Joy changed the face of American cookbooks. Stand Facing the Stove offers an intimate look at the women behind this culinary bible and provides a marvelous portrait of twentieth-century America as seen through the kitchen window.