The Joy of Cooking Comb-Bound Edition: Revised and Expanded

The Joy of Cooking grows with the times-it 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 freezing With more than 4 500 recipes and 1 000 easy-to-follow illustrations The Joy of Cooking is a must for every American kitchen.