The Story
The Joy of Cooking grows with the timesit 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 Provenale, bonne femme, meunire, 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: Exactly what simmering, blanching, roasting,and braising do In what amounts herbs, spices, and seasonings should be added to recipes How to present food correctly How to prepare ingredients with classic tools and techniques How to safely preserve the results of your canning and freezingWith more than 4,500 recipes and 1,000 easytofollow illustrations, The Joy of Cooking is a must for every American kitchen.
Description
The Joy of Cooking grows with the timesit 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 Provenale, bonne femme, meunire, 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: Exactly what simmering, blanching, roasting,and braising do In what amounts herbs, spices, and seasonings should be added to recipes How to present food correctly How to prepare ingredients with classic tools and techniques How to safely preserve the results of your canning and freezingWith more than 4,500 recipes and 1,000 easytofollow illustrations, The Joy of Cooking is a must for every American kitchen.
