Featured Recipes from the New Joy of Cooking
Book
Description
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. It's 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. Here's 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. The new Joy
provides more thorough descriptions of ingredients, from the familiar to the most exotic. 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 Cooking's reputation as a bible for bakers. 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, there's 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. . All new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.
The New Joy of Cooking: Revised for the first time since 1974 for today's lifestyles
by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
photographer: Laura Hartman Maestro
Publisher: Simon & Schuster
Date: November 1997
ISBN: 0684818701
Hardcover
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Challah
From:
The New Joy of Cooking by Irma S. Rombauer
(Simon & Schuster; November 1997; ISBN: 0684818701; HC)
Cookbook Heaven @ Recipelink.com
 This traditional Jewish Sabbath bread is a sort of butterless brioche. It is particularly good at breakfast time.
Makes 1 braided loaf
Combine in a large mixing bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
Add:
1/2 cup all-purpose flour 2 large eggs, lightly beaten 2 egg yolks, lightly beaten 3 tablespoons vegetable oil 3 tablespoons sugar 1 1/4 teaspoons salt
Mix by hand or on low speed until thoroughly blended. Gradually stir in:
Knead for about 8 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Transfer the dough to an oiled bowl and turn it over once
to coat with oil. Cover with plastic wrap and let rise in a warm place (75° to 80°F) until doubled in volume, 1 to 1 1/2 hours. Punch the dough down, knead briefly, and refrigerate covered until it has again nearly doubled in volume (a three-quarter rise is sufficient), 4 to 12 hours. The
dough is now ready to be shaped.
Three-Strand Braided Challah
Anyone who has braided hair or rope will have no trouble here. In fact, you can divide the dough into as many strands as you like and braid accordingly, but this one is a simple 3-strand braid.
Weigh and divide the dough equally into 3 pieces. On an unfloured work surface, roll into balls and let rest, loosely covered with plastic wrap, for 10 minutes. Grease a baking sheet and sprinkle it with cornmeal. Roll each
ball into a 13- to 14-inch-long rope, about 1 1/2 inches thick and slightly tapered at the ends. Dust the 3 dough ropes with rye flour so they will be more distinctly separated. Place the 3 dough ropes side by side and pinch the top ends together. Lift the left dough rope and place it between
the right and middle ropes. Lift the right rope and place it between the left and middle ropes, then the left rope between the right and middle ropes and so on until you reach the ends. Tuck both ends of the braid underneath the loaf and set it on the baking sheet. Whisk together and brush
over the top of the loaf:
Loosely cover the braid with lightly oiled plastic wrap and let rise in a warm place until not quite doubled, about 45 minutes. Preheat the oven to 375°F. Brush the loaf again with egg wash. If desired, sprinkle with:
Bake until the crust is golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Let cool completely on a rack.
Four-Strand Braided Challah
Weigh and divide the dough equally into 4 pieces. On an unfloured work surface, roll into balls and let rise, loosely covered with plastic wrap, for 10 minutes. Roll the balls of dough into long ropes about 1 inch
thick and 20 inches long, slightly tapering the ends. Dust the ropes of dough with rye flour so they will be distinctly separated. Arrange the 4 ropes side by side and pinch the top ends securely together. Braid the strips of dough in the following sequence, as shown above: Lift and place the fourth strand over the second, B. Lift and place the first strand over the third, C, then lift and place the second over the
third, D. Repeat this sequence, placing the strand that is now the fourth over the second, E, the first over the third, F, then the second over the third. Continue braiding until you reach the end of the strands. Pinch the bottom ends together and tuck both top and bottom ends underneath the
braid. Finish as directed for Three-Strand Braided.
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Copyright renewed © 1959, 1964, 1969, 1971, 1974, 1979, 1980, 1981, 1990, 1991 by Simon & Schuster Inc.
Copyright © 1997 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust
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