Joy of Cooking

Since its original publication Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty-five years. Its the book your grandmother and mother probably learned to cook from the book you gave your sister when she got married. This the first revision in more than twenty years is better than ever. Heres why: Every chapter has been rethought with an emphasis on freshness convenience and health. All the recipes have been reconceived and tested with an eye to modern taste and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported. The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. Its also the book where you can now find Turkey on the Grill Spicy Peanut Sesame Noodles and vegetarian meals. The new Joy provides more thorough descriptions of ingredients from the familiar to the most exotic. For instance almost all the varieties of apples grown domestically are described-- the months they become available how they taste what they are best used for and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them how to store them and how long they keep-- with illustrations of each pepper. An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens selecting a pasta and a matching sauce determining when a piece of fish is cooked through stuffing a chicken and making a perfect souffle. New chapters reflect changing American tastes and lifestyles: Separate new chapters on grains beans and pasta include recipes for grits polenta pilafs risottos vegetarian chills bean casseroles and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cookings reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia pizza and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings pies and tarts cookies cakes cobblers and other American fruit desserts revived for this edition. Recipes include one-bowl cakes gingerbread angel and sponge cakes meringues pound cakes fruitcakes 6 different kinds of cheesecake-- theres even an illustrated wedding cake recipe which takes you through all the stages from building a stand making and decorating the cake to transporting it to the reception without a hitch. Little Dishes showcases foods from around the world: hummus baba ghanoush bruschetta tacos empanadas and fried wontons. AII new drawings of techniques ingredients and equipment integrated throughout an elegant new design and over 300 more pages round out the new Joy. Among this books other unique features: microwave instructions for preparing beans grains and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories essential vitamins and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections. From cover to cover Joys chapters have been imbued with the knowledge and passion of Americas greatest cooks and cooking teachers. An invaluable combination of old and new this edition of Joy of Cooking promises to keep you cooking for years to come.