TopDinnerBooks - New and Best Cookbooks in PDF, EPUB Formats
Mastering the Art of French Cooking, Volume 1 Sweet The NoMad Cookbook Modernist Cuisine: The Art and Science of Cooking, 6 Volumes Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence The Professional Chef; 9 edition Professional Baking; 7 edition The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Eleven Madison Park: The Cookbook
NOPI: The Cookbook Manresa: An Edible Reflection Professional Cake Decorating Joy of Cooking The French Laundry Cookbook (The Thomas Keller Library) Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution Taste & Technique: Recipes to Elevate Your Home Cooking The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Bread Baking: An Artisan’s Perspective
Joy of Cooking: 2019 Edition Fully Revised and Updated

Joy of Cooking

Product details

___________________________________

  • Full Title: Joy of Cooking: 2019 Edition Fully Revised and Updated
  • Autor: Irma S. Rombauer
  • Print Length: 1152 pages
  • Publisher: Scribner
  • Publication Date: Scribner; anniversary edition (October 31, 2006)
  • Language: English
  • ISBN: 0743246268
  • Download File Format | Size: pdf | 117.44 MB
  • WebSite: Amazon

 

Description

___________________________________

“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 The Magnolia Table

“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

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. 

Download Joy of Cooking: 2019 Edition Fully Revised and Updated

Leave a Reply

Your email address will not be published. Required fields are marked *