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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.
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Previews available in: English
Subjects
Cookbook, American Cookery, Appetizers, Barbecue cookery, Breakfasts, Brunches, Canning and preserving, Cocktails, Cookery (Chicken), Cookery (Pasta), Cookery (Salad dressing), Miniature books, Pies, Salad dressing, Salads, Soups, Specimens, Stews, Vegetarian cookery, cooking, Kookkunst, American Cooking, Cooking (Chicken), Barbecuing, Long Now Manual for Civilization, Cooking, American, Cooking (Pasta), Vegetarian cooking, Cookies, Desserts, Baked products, Cooking (Salad dressing), Tx715 .r7499 1998, Tx715 .r75 1997, 641.5973Showing 11 featured editions. View all 67 editions?
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Joy of Cooking: All About Pasta & Noodles
October 25, 2000, Scribner
Hardcover
in English
0743202112 9780743202114
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Joy of cooking
1997, Simon and Schuster/Scribner
in English
- Seventh Edition, Sixth Revision
0684818701 9780684818702
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The Joy of Cooking: Single-Volume Edition
November 1, 1973, Plume, Plume: New American Library
0452254256 9780452254251
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Book Details
Edition Notes
"A Plume book."
Reprint. Previously published: Indianapolis : Bobbs-Merrill, 1964.
Includes index.
The Physical Object
ID Numbers
Links outside Open Library
History
- Created February 12, 2009
- 9 revisions
Wikipedia citation
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January 31, 2023 | Edited by ImportBot | import existing book |
December 17, 2022 | Edited by ImportBot | import existing book |
February 2, 2022 | Edited by AgentSapphire | Merge works |
October 12, 2010 | Edited by Brant Gibbard | merge authors |
February 12, 2009 | Created by ImportBot | Imported from San Francisco Public Library record |