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Joy of Cooking Facsimile Edition: A Facsimile of the First Edition 1931by Irma Von Starkloff Rombauer
Synopses & ReviewsPublisher Comments:In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies. This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply 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. Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal, eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America. The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today. Synopsis: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.
About the AuthorIrma Von Starkloff Rombauer was born in St. Louis in October 1877 of German stock, grew up and married, never expecting to earn her own living. But after her husband's sudden death in 1930, this celebrated hostess became a cookbook author. With the publication of the first Joy of Cooking in 1931, she began a family tradition that was passed to her daughter Marion Rombauer Becker in the 1950s and to Marion's son Ethan Becker in 1976. Table of ContentsCONTENTS 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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