These pages reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here - Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few - but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.
These pages reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here - Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few - but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.
Irma Rombauer self-published the first Joy of Cooking in 1931. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma’s daughter, helped revise and update each subsequent edition until 1951. The 1963 edition was the first after Irma’s death and was completely Marion’s. Her son, Ethan Becker, helped Marion revise the 1975 edition, and then oversaw the 1997 and 75th Anniversary editions. Ethan’s son, John Becker and his wife, Megan Scott are the first of the family to be solely responsible for testing, revising, and updating the book since 1975, ensuring the latest edition is given the same love and attention to detail that made this culinary resource an American classic.
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CONTENTS Beverages Bread Canapées and Sandwiches Candies and Confections Cake Icings and Fillings Cakes, Loaf and Layer Cakes with Fruit, Creams and Fillings that Serve as a Complete Dessert Course Cakes, Small Cocktails Cookies Eggs and Omelets Fish Fowl and Game Fritters, Doughnuts, Pancakes, Waffles Fruits, Fresh and Dried, Stewed and Baked Hors d'Oeuvre Ice Creams, Ices and Frozen Desserts Ice Creams, Ices and Desserts to be Frozen in a Refrigerator Tray or in Molds Jellies, Jams, Preserves and Marmalades Left-overs, Recipes and Suggestions Luncheon and Supper Dishes Meats Dressings for Menus, Breakfast, Luncheon and Dinner Oysters Pickles Pies Puddings Sauces for Rice and Rice Dishes Salads Dressings for Garnishes for Sauces and Gravies for Fish, Meat and Vegetables Sauces for Frozen Desserts Soufflés Soups Garnishes for Spaghetti, Macaroni, Creamettes and Noodles Vegetables
CONTENTS Beverages Bread Canapées and Sandwiches Candies and Confections Cake Icings and Fillings Cakes, Loaf and Layer Cakes with Fruit, Creams and Fillings that Serve as a Complete Dessert Course Cakes, Small Cocktails Cookies Eggs and Omelets Fish Fowl and Game Fritters, Doughnuts, Pancakes, Waffles Fruits, Fresh and Dried, Stewed and Baked Hors d'Oeuvre Ice Creams, Ices and Frozen Desserts Ice Creams, Ices and Desserts to be Frozen in a Refrigerator Tray or in Molds Jellies, Jams, Preserves and Marmalades Left-overs, Recipes and Suggestions Luncheon and Supper Dishes Meats Dressings for Menus, Breakfast, Luncheon and Dinner Oysters Pickles Pies Puddings Sauces for Rice and Rice Dishes Salads Dressings for Garnishes for Sauces and Gravies for Fish, Meat and Vegetables Sauces for Frozen Desserts Soufflés Soups Garnishes for Spaghetti, Macaroni, Creamettes and Noodles Vegetables
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