Joy of Cooking : 2019 Edition Fully Revised and Updated.

ISBN:

9781439130827

Title:

Author:

Rombauer, Irma S.

Personal Author:

Rombauer, Irma S.

Physical Description:

1 online resource (2878 pages)

Contents:

Intro -- Title Page -- Dedication -- Acknowledgments -- Introduction to the 2019 Edition -- Getting Started -- Nutrition and Food Safety -- Entertaining and Menus -- Streamlined Cooking -- Beverages -- About Coffee -- Brewing Coffee -- Grinding And Storing Coffee Beans -- Drip Coffee -- Steeped Coffee -- Vacuum-Method Coffee -- Percolated Coffee -- Coffee In Quantity -- Cold-Brew Coffee -- Iced Coffee -- Brewing Espresso -- Espresso Drinks -- Turkish or Middle Eastern Coffee -- About Coffee Drinks -- Vietnamese Coffee -- Cuban Coffee -- Frozen Coffee -- About Tea -- About Herbal Teas -- Brewing Tea -- Cold-Brewed Tea -- Masala Chai -- Iced Tea -- Sweet Southern Iced Tea -- Thai Iced Tea -- About Chocolate and Cocoa Beverages -- Hot Cocoa -- Cocoa Syrup -- Quick Hot Cocoa -- Ganache for Hot Chocolate -- Quick Hot Chocolate or Drinking Chocolate -- Spiced Hot Cocoa -- Spiced Hot Chocolate -- Champurrado (Masa-Thickened Hot Chocolate) -- Mayan Hot Chocolate -- Brazilian Chocolate -- Kai -- Egg Cream -- About Juices and Fruit Beverages -- Tomato-Vegetable Juice -- Citrus Juice Medley -- Cranberry Juice -- About Juice Blends -- Tomato-Celery-Carrot Juice -- Pineapple-Mango Juice -- Carrot-Beet-Ginger Juice -- Kale-Ginger Lemonade -- About Smoothies and Ice Cream Drinks -- Fruit Smoothie -- Green Smoothie -- Chocolate-Cherry Smoothie -- Peanut Butter and Banana Smoothie -- Papaya-Mango Batido -- Mango Lassi -- Fruit Kefir -- Ice Cream Float -- Milk Shake -- Fruit Milk Shake -- Vietnamese Avocado Shake -- About Thirst Quenchers -- Lemonade or Limeade -- Flavored or Italian Sodas -- Fruit Sodas -- Agua Fresca -- Horchata -- Panakam -- Spicy Ginger Ale -- Switchel -- About Fruit Punches -- Watermelon Punch -- Cranberry-Mango Punch -- Pineapple Punch -- Fruit Punch -- About Syrups -- Simple Syrup (Sugar Syrup) -- Fruit Syrup -- Citrus Syrup -- Herb Syrup.

Spiced Syrup -- Grenadine -- Fruit Shrub -- Cocktails, Wine, and Beer -- About Cocktails -- About Gin -- Martini -- Irma's Gin and Juice -- Gin and Tonic -- The Last Word -- Bronx -- Gimlet -- Gin Fizz -- Tom Collins -- Singapore Sling -- Chan Chan -- Negroni -- Clover Club -- Pimm's Cup -- About Vodka and Aquavit -- Bloody Mary -- Bloody Bull Shot -- Screwdriver -- Cosmopolitan -- White Russian -- Moscow Mule -- Joy Tea -- Infused Vodkas -- About Whiskey, Whisky, and Scotch -- Manhattan -- Old-Fashioned -- Whiskey Sour -- Highball or Rickey -- Sazerac -- Blood and Sand -- Penicillin -- Boulevardier -- Mint Julep -- Milk Punch -- Hot Toddy -- About Rum -- Cuba Libre -- Daiquiri -- Frozen Daiquiri -- Jungle Bird -- Caipirinha -- Piña Colada -- Mai Tai -- Dark 'n Stormy -- Mojito -- Spanish Coffee -- Grog -- Hot Buttered Rum -- About Tequila and Mezcal -- Margarita -- Frozen Margarita -- Paloma -- Tequila Sunrise -- About Brandy -- Brandy Alexander -- Vieux Carré -- Pisco Sour -- Sidecar -- Stinger -- Nikolashka -- About Cordials and Liqueurs -- Grasshopper -- About Virgin Cocktails -- Shirley Temple -- Cranberry Collins -- Rock Shandy -- About Punches -- Decorative Ice Mold -- Champagne Punch -- Sangría -- Fish House Punch -- Planter's Punch -- Chatham Artillery Punch -- Bowle -- Maitrank (May Wine) -- Becker Deluxe Eggnog -- Cooked Eggnog -- Vegan Eggnog -- Syllabub -- Tom and Jerry -- Glögg -- Mulled Wine -- Wassail -- Mulled Cider -- About Wine -- White Wines -- Red Wines -- Rosés and Blush Wines -- Sparkling Wines -- Dessert Wines -- Fortified Wine -- About Sake and Other Fermented Rice Beverages -- About Hard Cider -- About Beer -- Wine and Beer Cocktails -- Kir -- Mimosa -- Black Velvet -- Champagne Cocktail -- French 75 -- White Wine Spritzer -- Bellini -- Aperol Spritz -- Kalimotxo (Calimocho) -- Michelada -- Shandy.

Appetizers and Hors D'Oeuvre -- Appetizers and Food Safety -- About Party Platters -- About Party Snacks -- Roasted Nuts -- Curried Nuts -- Rosemary and Brown Sugar Nuts -- Crisp Spicy Pecans -- Thai-Spiced Peanuts -- Boiled Peanuts -- Roasted Chestnuts -- Toasted Pumpkin or Squash Seeds -- Roasted Chickpeas -- Edamame -- Popcorn -- Savory Additions to Popcorn -- Kale Chips -- Party Mix -- Spanish-Style Marinated Olives -- Potato or Root Vegetable Chips -- Tortilla Chips -- Bagel or Pita Chips -- Crostini -- Soda Crackers -- Olive Oil Flatbread Crackers -- Brown Butter-Hazelnut Crackers -- Rye Crackers -- About Dips -- Becker Sour Cream Dip -- Red Onion Dip -- Guacamole -- Spinach Dip -- Beer Cheese Dip -- Queso Fundido (Hot Chorizo and Cheese Dip) -- Hot Crab Dip -- Baked Artichoke Dip -- Seven-Layer Dip -- Texas Caviar -- Hummus -- White Bean Dip with Rosemary and Garlic -- Tangy Black Bean Dip -- Any Bean Dip -- Baba Ghanoush (Roasted Eggplant Dip) -- Muhammara (Roasted Red Pepper and Walnut Dip) -- Caponata (Eggplant Relish) -- Tapenade (Olive-Caper Spread) -- Anchoïade (Anchovy Dip) -- Brandade de Morue (Creamy Salt Cod Dip) -- Smoked Salmon or Trout Spread -- About Cheesy Appetizers -- About Cheese Balls -- Cream Cheese Ball -- Additions to Cheese Balls -- Cheddar Cheese Ball -- Treva's Pimiento Cheese -- Fromage Fort (Strong Cheese) -- Blue Cheese Spread with Walnuts -- Roasted Garlic and Parmesan Spread -- Marinated Cheese -- Fried Mozzarella Sticks -- Fried Halloumi with Honey and Walnuts -- Brie Baked in Pastry -- Cheese Fondue -- Nachos -- Quesadillas -- About Fruit Appetizers -- Bacon-Wrapped Dates -- Melon and Prosciutto -- Watermelon and Goat Cheese -- About Vegetable Appetizers -- Bagna Cauda -- Marinated Vegetables -- Broiled Stuffed Mushrooms Cockaigne -- Stuffed Raw Vegetables -- Potatoes Stuffed with Sour Cream and Caviar.

Crispy Potato Skins -- Patatas or Papas Bravas (Spanish Fried Potatoes) -- Jalapeño Poppers -- About Meat-Based Appetizers -- Buffalo Chicken Wings -- Thai-Style Chicken Wings -- Lemon Rosemary Chicken Skewers -- Five-Spice Ribs -- Satay Skewers -- Deviled Ham -- Chicken Liver Pâté -- Cocktail Meatballs -- Keftedes (Greek Meatballs) -- Pork and Mushroom Lettuce Wraps -- Dolmas (Stuffed Grape Leaves) -- Pot Stickers or Gyoza -- Steak Tartare -- Rumaki -- Negimaki (Beef and Scallion Rolls) -- About Seafood Appetizers -- Grilled or Broiled Shrimp Cockaigne -- Cajun Popcorn Shrimp -- Pickled Shrimp -- Angels on Horseback -- Oysters Rockefeller -- Clams Casino -- Caviar and Roe -- About Canapés and Tea Sandwiches -- Canapés -- Tea Sandwiches -- Benedictine Sandwiches -- Bruschetta -- Cheese Puff Canapés -- Ham Biscuits -- About Pastry Party Foods -- Spinach or Mushroom Phyllo Triangles -- Quick Phyllo Samosas with Potatoes and Peas -- Miniature Turnovers or Tartlets -- Miniature Quiches -- Stuffed Choux Puffs -- Gougères (Cheese Puffs) -- Pigs in a Blanket -- Puff Pastry Cheese Straws -- Quick Cheese Crackers -- Summer Rolls -- Egg Rolls -- Fried Wontons -- Stocks and Soups -- About Stocks -- About Meat and Poultry Stocks -- Brown Beef Stock -- White Veal Stock -- Pork or Ham Stock -- Poultry Stock -- Brown Poultry Stock -- Demi-Glace and Meat Glaze -- Household Stock -- Game Stock -- Bone Broth -- About Seafood Stocks -- Fish Stock or Fumet -- Shrimp or Shellfish Stock -- Dashi -- About Vegetable Stocks -- Vegetable Stock -- Brown Vegetable Stock -- Mushroom Stock -- About Quick and Store-Bought Stocks -- Quick Chicken or Beef Stock -- Quick Seafood Stock -- Court Bouillon -- Vegetable Bouillon Paste -- About Broths -- Chicken Broth -- Beef Broth -- Vegetable Broth -- Parmesan Broth -- About Soups -- Seasoning Soup -- Pureeing and Thickening Soups.

About Garnishes and Accompaniments for Soup -- Storing Soups -- About Clear Soups -- Consommé -- Egg Drop Soup -- Stracciatella -- Avgolemono (Greek Lemon Soup) -- Miso Soup -- Hearty Dumpling Soup -- Matzo Ball Soup -- Hot-and-Sour Soup -- About Vegetable Soups -- Vegetable Soup -- Minestrone -- Soupe au Pistou (Provençal Vegetable Soup) -- Winter Melon Soup -- Green Pea Soup -- Sauerkraut Soup -- Kimchi Jjigae (Kimchi-Tofu Stew) -- Garbure (Bean Soup with Vegetables) -- Spicy Chickpea Soup -- One-Eyed Bouillabaisse -- Hungarian Mushroom Soup -- Corn Chowder -- About Hearty Bean and Legume Soups -- Us Senate Bean Soup -- Mediterranean White Bean Soup -- Black Bean Soup -- Megan's Vegan Chili -- Lentil Soup -- Lentil Soup with Sausage and Potato -- Split Pea Soup -- Peanut Soup -- About Bread Soups -- Sopa de Ajo (Garlic and Bread Soup) -- Pappa al Pomodoro (Tuscan Bread and Tomato Soup) -- Ribollita -- French Onion Soup -- Tortilla Soup -- About Poultry Soups -- Becker Chicken Soup -- Chicken Noodle Soup -- Treva's Chicken and Dumplings -- Asopao de Pollo (Puerto Rican Chicken and Rice Soup) -- Tom Kha Gai (Thai Chicken and Galangal Soup) -- Cock-A-Leekie -- Sopa de Lima (Yucatecan Chicken-Lime Soup) -- Chicken Gumbo -- Mulligatawny Soup -- About Beef, Pork, and Lamb Soups -- Beef Barley Soup -- Pot-Au-Feu (French Simmered Beef and Vegetables) -- Pho Bo (Vietnamese Beef Noodle Soup) -- Spicy Sichuan Hot Pot -- Borscht with Meat -- Scotch Broth -- Caldo Verde (Portuguese Greens Soup) -- Italian Wedding Soup -- Pepper Pot -- About Fish and Shellfish Soups -- Charleston She-Crab Soup -- Lobster Bisque -- Billi-Bi (Cream of Mussel Soup) -- Oyster Stew -- Oyster Bisque -- Tom Yum Goong (Thai Hot-And-Sour Shrimp Soup) -- Seafood Gumbo -- Caribbean Callaloo -- Louisiana Court Bouillon -- Cioppino -- Bouillabaisse -- New England Clam Chowder.

Rhode Island Clam Chowder.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Becker, Marion Rombauer.

Becker, Ethan.

Scott, Megan.

Becker, John.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2019

Publication Information:

New York :

Scribner,

2019.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5973	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come." --Samin Nosrat, author of Salt, Fat, Acid, Heat

"Cooking shouldn't just be about making a delicious dish--owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most." --Joanna Gaines, author of Magnolia Table

In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma's great-grandson John Becker and his wife, Megan Scott.

John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today's home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy 's coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores.

You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread--all retested and faithfully improved--as well as new favorites like Chana Masala, Beef Rendang, Megan's Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy 's baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.

A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za'atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.

This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today's home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

Author Notes

Irma S. Rombauer, Irma Rombauer was born and raised in St. Louis, Missouri. She is the well-known author of "The Joy of Cooking." For the first book, she depended on friends and relatives for recipes, whose experience was in German cooking and baking. She wanted to write the book for the post Depression women who had not been in their kitchens, were busy and not overly interested in cooking, but wanted to create a wonderful meal with minimal effort. Her style in the book was to present the recipe as a narrative with one paragraph essays that had no separate ingredient lists or instructions. Rombauer approached cooking as a necessity and covered the entire scope of kitchen procedures, making the book easy to use in a home kitchen.

Her first attempt at publication took her to Indianapolis to meet with D. Laurance Chambers from Bobbs-Merrill Company. Chambers strategically rejected her during their first meeting and then persuaded Rombauer to do a revision with no advance payment or guarantee of publication. She produced a manuscript that filled fifteen notebooks, which were a combination of new and old recipes that were in her distinctive format. Rombauer naively believed that she could negotiate a contract with Chambers by herself and after weeks of well timed rages, that caused her to be ill for weeks after, Chambers got her to sign a contract the gave Bobbs-Merrill the copyright to the new edition and the original, self published edition. In subsequent contracts, Rombauer made sure that her daughter, Marion Rombauer Becker, would have editorial control in the event of her death or absence.

Rombauer's daughter had her first solo effort as editor for the 1962 edition, which was just a short time before her mother's death. Marion's interests in natural and raw foods and her desire to make the book more detailed and accurate can be seen in subsequent editions. Marion's son, Than Becker, became involved in the editorship of the book and has featured contributions from many food writers. "The Joy of Cooking" now features chapters on maintaining nutrients while cooking and explains how and why certain materials commonly combined react the way they do.

(Bowker Author Biography)

Reviews (3)

Publisher's Weekly Review

Irma S. Rombauer's Joy of Cooking, first published in 1931, gets a massive overhaul in this impressive, timely volume by Becker, Rombauer's great-grandson, and his wife, Scott. The authors hope to recapture the original's "vital spark," they write in their introduction to this ninth edition, which includes more than 4,000 updated recipes and 600-plus new ones. The result is both familiar and refreshing as it globe-trots to include Jamaican curried goat and fiery Indonesian tempeh. The signature method of interweaving ingredients with instructions remains, supplemented with rich troves of information, like a three-page spread on mixing and matching salad greens. There are recipes for items as elementary as popcorn and as complex as a gingerbread house (complete with diagrams). The recipes range from classics to more unusual options: the shellfish chapter covers turtles, and ostrich and emu fillets appear under poultry. Helpful charts abound, and contemporary devices and techniques are incorporated so seamlessly that it's difficult to spot new bits: for example, the grains section includes recipes for Instant Pots, and, tucked in the breads chapter are instructions for using gluten-free doughs. Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade--quite an achievement indeed. (Nov.)

Booklist Review

The pillar of American cookbooks for generations, Joy of Cooking appears anew for the first time in over a decade, fully revised by Rombauer's great-grandson, John Becker, and his wife, Megan Scott. Those who esteem Joy as the indispensible home-cooking guide will rejoice that this new edition expands on and brings their favorite up to date in ways that will excite its old fans as well as a new generation of home cooks. This revision adds several hundred new recipes, but, more importantly, it gives its readers access to even more basic data on cooking than previous iterations. Huge sections define and describe spices both common and not-so. As ever, the sections on freezing, canning, drying, and other preservation methods are meticulous with technical instructions to ensure food safety. Current fascination with foraged foods earns a place, with advice on avoiding toxic wild plants. New technologies like electric pressure cookers and sous-vide cooking are explained. Cooks in high-altitude locales will appreciate the advice on adjusting all recipes, not just baked goods. Even the effects of climate change are addressed in expanded guidelines on sustainable fish selection and cooking. The explosion of interest in all sorts of ethnic cooking has greatly expanded the inventory of recipes mapo dofu from Sichuan, sushi from Japan, curried goat from Jamaica, pavlova from Australia, and more. Classics from snickerdoodles to sponge cake retain their place. Yes, this is a virtual necessity in any kitchen that does more than pop frozen dinners into the microwave, and an astonishing value at its list price.--Mark Knoblauch Copyright 2010 Booklist

Library Journal Review

In the 13 years since the last edition of the classic Joy of Cooking, the national food landscape has changed dramatically, with ingredients and techniques that were previously considered novel becoming commonplace in home kitchens. John Becker, great-grandson of Irma Rombauer, Joy's original visionary, and his wife Megan Scott have revised and expanded the famously comprehensive cookbook. Gelatin salads are out, miso and quinoa are in, and the range of more than 600 new recipes addresses vegan and gluten-free diets, trends such as artisanal cocktails and home fermenting and canning, and a broad range of international flavors and techniques. Perhaps the most significant update is the addition of gram weights in all the baking recipes, a definite boon for avid home bakers. Long-time readers will recognize Joy's familiar two-column format and inimitable "action method" for recipes, but the overall effect is less prescriptive and more vibrant and inspiring. Neither Becker nor Scott are professional chefs, and their book keeps the viewpoint of novice cooks at the forefront. VERDICT In an era when thousands of recipes are at our fingertips online, this classic collection proves its worth as a source of dependable culinary guidance and reliable recipes; a first purchase.--Kelsy Peterson, Forest Hill Coll., Melbourne, Australia