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1 Home & Garden Cooking and Food- General

This title in other editions

Joy of Cooking: 75th Anniversary Edition

by and and

Joy of Cooking: 75th Anniversary Edition Cover

ISBN13: 9780743246262
ISBN10: 0743246268
Condition: Standard
Dustjacket: Standard
All Product Details

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Author's Note

Extra Cooking Tips!

1. The ice with which a drink is shaken, stirred, or served is an important ingredient. If the water used to make ice has a strong taste before being frozen, this will be carried into the drink. For the clearest and best-tasting cubes, start with filtered water, if possible, or let the water sit for several minutes before freezing.

2. When making sandwiches to be eaten later (as for a lunchbox), keep them from becoming too soggy by packing additions like tomato, lettuce and pickle slices in separate plastic bags. Add the extras to the sandwiches just before eating.

3. To extract citrus juice easily, first roll the fruit firmly beneath your palm over a hard surface, exerting pressure. Cut the fruit in half crosswise. When juicing only one fruit, the most efficient tool is the citrus reamer. When juicing several fruits, use a citrus hand press or an electric juice extractor.

4. To shell hard-cooked eggs, crack the shell and roll the egg between the palms of the hands to free the thin tough skin from the egg and make shelling easier. If eggs are very fresh (less than 3 days old), they are more difficult to shell. Quickly cooling hard-boiled eggs and then thoroughly chilling them before peeling helps, as does holding eggs in the refrigerator for 7 to 10 days before hard-boiling. Hold the egg under a stream of cool water as you peel to remove any bits of broken shell.

5. To test scallops for freshness, see that they have a sweetish odor. Those that are sold shucked may be soaked in a bath of water and preservatives such as tripolyphosphate; this process both extends their shelf life and artificially increases the weight of the scallop. You want to make every effort to buy unsoaked or "dry" scallops. They have a cleaner taste, and they brown better when sautéed because they contain less water. Be suspicious of any sea scallops that are pure white, a good indication that they have been soaked; the natural color of sea scallops ranges from white to off-white to pale shades of orange, pink, and tan.

6. To adapt standard recipes for the slow cooker: estimate 2 hours on low or 1 hour on high in a slow cooker for every 30 minutes of cooking time in the original recipe. Just as for a meat stew or roast, brown the meat and sauté the vegetables to maximize flavor before combining them in the insert. Vegetables, especially root vegetables, cook more slowly than meat and should be placed in the bottom of the insert so they can heat directly in the cooking liquid. To compensate for the steam that will collect, decrease the liquid called for in the oven or stovetop recipe by 1/2 cup. Add dairy-based ingredients such as milk, cream, or cheese during the last thirty minutes of cooking, as they will curdle if cooked too long.

7. To test mussels for freshness, try to slide the two halves of the shell across each other. If they budge, the shell is probably filled with mud, not mussel. Discard any mussels with broken shells or shells that will not close after putting into the freezer for a minute or two.

8. To minimize fish tastes and odors, use lemon, wine, vinegar, ginger, spring onions, or garlic in the marinating or cooking. To remove the odor of fish from utensils and dishcloths, use a solution of 1 teaspoon baking soda to 1 quart water. Pans may be washed in hot suds, rinsed and dried, and then rinsed with a little vinegar. Rinse again with water. To remove the odor of fish from the hands, rub them with lemon juice, vinegar or salt before washing.

9. To store a cut avocado, allow the seed to remain embedded, spread the edges with lemon juice or mayonnaise, cover well with plastic wrap and refrigerate.

10. Fresh or frozen pineapple, kiwi, papaya, honeydew, figs and ginger — and their juice — cannot be added to a gelatin salad. They contain enzymes that will inhibit jelling. Canned pineapple has been cooked and may be used as is.

11. All cream soups, whether bound with egg or not, are ruined by boiling, so be sure to heat just to the boiling point, or cook them in the top of a double boiler over — not in — boiling water. Reheat them this same way. Many cream soups are equally good served hot or cold; when serving cold, adjust the seasoning before serving.

12. Avoid turning pancakes more than once, and continue cooking only until the second side is lightly browned. Pancakes are best served at once, but if this is not possible, keep them on a baking sheet, separated by paper towels, in a 200ºF oven. Never stack one on the other without the protection of a towel — the steam they produce will make the cakes flabby.

13. Always fill out a baking sheet, placing cookies of even size and thickness about 1 inch apart, unless otherwise indicated. On a partially filled sheet the heat is drawn to the area where the cookies lie, and the batch may burn on the bottom. If you haven't enough dough on your last baking to fill a whole baking sheet, reverse a pie pan or turn a small baking pan upside down.

14. The placement of the pans during baking is very important. Bake 1 sheet of cookies at a time, at least 2 inches from the oven walls and on the center oven rack. If using two smaller pans, see that they are spaced evenly from the walls and from each other. Heat should circulate all around the pans. Few ovens are so nearly perfect that they will brown a large sheet evenly. During the baking process, do rotate the sheet halfway through cooking for even baking. Oven thermostats are also variable, so watch closely, especially when baking molasses and brown-sugar cookies, which burn easily. When cookies are done, remove them from the baking sheet at once or they will continue to cook. Should they harden on the pan, return the baking sheet for a moment to the oven before trying to remove them.

15. Whenever foods show the slightest signs of spoilage, such as leaking packages, off-odors, mold, bubbling or unnaturally cloudy liquids, bulging or rusty cans, or liquid that spurts out when a can is opened, please accept the best advice we know: If in doubt, throw it out. Do not taste even the smallest bit. It is not worth the risk getting sick or worse.

16. Some foods simply do not hold up to freezing well and the changes it causes in them make them undesirable for later use. Freezing, for example, will ruin gelatins, mayonnaise, and many meringues. Cooked pastas and rice, if frozen alone, will turn mushy and develop a warmed-over taste. Milk sauces may separate or even curdle, as will sour cream, custards, and cream fillings. Vegetables that are very high in water content will have a significant change in texture upon thawing, becoming quite limp and water-logged. This includes lettuce, celery, cabbage, cucumbers, endive, and radishes.

17. Any fruit dried outdoors must be brought inside at sundown at night to protect it from night dews. No food should be dried outdoors in air-polluted areas.

18. For best results it is imperative that vegetables and fruit for pickling are in prime condition and are harvested no more than 24 hours in advance. If cucumbers have been held longer, they tend to become hollow during processing.

19. When washing fruits and vegetables, scrub particularly around the stems, blossom ends, and crevices — these are hiding places for bacteria.

20. The flavor of almost all pickled produce is improved if it is stored 6 weeks before using.

21. The sundae is a variation of the ice cream soda. Nineteenth-century frowners did not approve of drinking soda water on the Sabbath, but the treat was so popular, a dish of ice cream and syrup (or sauce) without the soda was created and named for the sacred day. Frowners continued to be offended by the name and eventually it was changed to sundae.

What Our Readers Are Saying

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Average customer rating based on 4 comments:

Coastranger, December 4, 2013 (view all comments by Coastranger)
I received my first Joy as a young bride in the 1970s and still consult it 40+ years later. It is the "go-to" source on the cookbook shelf. Joy has become my wedding gift/shower gift staple over the years to the younger set who need a good cookbook (even if they don't think they do)! I was given the newer version of Joy as a Christmas gift a number of years ago; although I prefer my older, tried and true, version, both sit side by side on the top shelf, ready for action.
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Spoiler, January 24, 2012 (view all comments by Spoiler)
This has got to be one of the most informative cook books that I have ever came across. Plenty of recipes and the know your ingredients and cooking tips are the best I have seen in most any book.
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kmtking, January 25, 2007 (view all comments by kmtking)
This is my complete bible for gastonomical delights; down home or gourmet. Joy of Cooking takes you by the hand and gives you the recipe for success with all the classic dishes, and several unique ones. No kitchen should ever be without it. If I had to keep only one (and I have dozens and dozens of cookbooks) of my cookbooks...this is the one to keep.
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(18 of 30 readers found this comment helpful)
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Product Details

ISBN:
9780743246262
Author:
Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker
Publisher:
Scribner Book Company
Author:
Becker, Ethan
Author:
Becker, Marion Rombauer
Author:
Rombauer, Irma S.
Author:
Pepin, Jacques
Subject:
Cookery, american
Subject:
Regional & Ethnic - American - General
Subject:
Courses & Dishes - General
Subject:
General Cooking
Subject:
Cooking and Food-General
Subject:
america s cookbook, american home cooking, recipes, cook, food questions, dinner party, conversions, food substitute, cooking shortcuts, frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, fre
Subject:
america s cookbook; american home cooking; recipes; cook; baking; food questions; dinner party; conversions; food substitute; cooking shortcuts; frozen desserts; cocktails; beer and wine; canning; salting; smoking; jellies and preserves; pickles and relis
Subject:
america s cookbook; american home cooking; recipes; cook; baking; food questions; dinner party; conversions; food substitute; cooking shortcuts; frozen desserts; cocktails; beer and wine; canning; salting; smoking; jellies and preserves; pickles and relis
Subject:
america s cookbook; american home cooking; recipes; cook; baking; food questions; dinner party; conversions; food substitute; cooking shortcuts; frozen desserts; cocktails; beer and wine; canning; salting; smoking; jellies and preserves; pickles and relis
Subject:
america s cookbook; american home cooking; recipes; cook; baking; food questions; dinner party; conversions; food substitute; cooking shortcuts; frozen desserts; cocktails; beer and wine; canning; salting; smoking; jellies and preserves; pickles and relis
Copyright:
Edition Number:
75
Edition Description:
Hardback
Publication Date:
October 2006
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
300 b/w line illustrations
Pages:
1152
Dimensions:
9.25 x 6.625 in

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Vintage and Collectible » Collectible Editions
Featured Titles » General

Joy of Cooking: 75th Anniversary Edition Used Hardcover
0 stars - 0 reviews
$22.00 In Stock
Product details 1152 pages Scribner Book Company - English 9780743246262 Reviews:
"Staff Pick" by ,

I come from a line of smart, independent women who swear by The Joy of Cooking — my mom and aunts received copies of it from their mom when they struck out on their own, and I got this 75th anniversary edition from them when I turned 18. It's a tome, yes, but it's also the only cookbook I consult with regularity because it has absolutely everything in it: not only recipes but also cocktails, techniques, household hints, etiquette, and more! I feel so much more confident in my abilities to feed myself, cook for others, and entertain because of this book, and you can bet that if I have a daughter, she'll be getting the latest edition from me.

"Publishers Weekly Review" by , "They say mother knows best, but in the case of this classic cooking volume, first published 75 years ago, the adage might be more accurately 'mother — and grandmother — know best.' For while some previous editions of Joy have embraced passing fads and shunned the earlier versions' old-school charm, this time, the editors (led by Irma's grandson and Marion's son, Ethan) have stayed true to the spirit of the original. Fond of its forebear's quirky phrases ('There is nothing simple about these uncomplicated-looking fungi' or 'a pig resembles a saint, in that he is more honored after death than during his lifetime'), the new narrative of Joy is one of, well, joy. Its recipes will prompt readers to bound into the kitchen; their range and depth is such that there really is something for everyone. Enchiladas, sushi, bagel chips, smoked brisket and corn dogs make their first appearance, while ice cream, nut butters and beef fondue return after some time away. The use of 'we' throughout the text will reassure those skeptical of, say, preparing game (a section that, incidentally, has been expanded), and the overall feeling of the kitchen as a place of empowerment and enrichment makes this an essential work for all cooks." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pand#233;pin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the worldand#8217;s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mand#233;mand#233;and#8217;s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffland#233;, part cake, part pudding, part souffland#233;, and pure bliss. Essential Pepinspans the many styles of Jacquesand#8217;s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is theessentialPand#233;pin.
"Synopsis" by ,
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a master of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding fussy techniques. 

Now, in a book that culminates his life in cooking, the master simplifier winnows his favorite recipes from the thousands he has created, streamlining them even further. They range from an onion soup he enjoyed as a young chef bar-crawling in Paris to an apple crumble, his effortless marriage of a French tart and an American pie.

Essential Pépin spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many are globally inspired, from Mexico, across Europe, or the Far East.

In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. For Jacques's ever-growing legions of fans, this truly is the essential Pépin.

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