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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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Liquor-Soaked Powdered Sugar Pound Cake
From: The New Joy of Cooking by Irma S. Rombauer
(Simon & Schuster; November 1997; ISBN: 0684818701; HC)
Cookbook Heaven
@ Recipelink.com

Liquor-soaked pound cakes are popular holiday fare and great homemade gifts. Ours keeps for 2 weeks in a cool place or up to 1 month in the refrigerator. Vary the liquor according to taste. You can double this recipe.

Servings: 8

Have all ingredients at room temperature, 68 degrees to 70 degrees. Preheat the oven to 300 degrees. Grease and flour one 6-cup fluted tube or Bundt pan or one 8 1/2 x 4 1/2-inch (6-cup) loaf pan or line the bottom of the loaf pan with wax or parchment paper.

Measure:

  • 1 1/2 cups sifted cake flour

  • In a large bowl, beat until creamy, about 30 seconds:

  • 12 tablespoons (1 1/2 sticks) unsalted butter

Gradually sift in and beat on high speed until lightened in color and texture, 4 to 5 minutes:

  • 1 3/4 cups powdered sugar

Beat in 1 at a time:

  • 3 large eggs

Beat in:

  • 1/2 teaspoon vanilla

Gradually add the flour, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes in a fluted tube or Bundt pan, 55 to 60 minutes in a loaf pan. Meanwhile, combine in a medium saucepan and cook, stirring, over medium heat until the mixture comes to a simmer:

  • 1 cup sugar

  • 1/2 cup water

  • 1/4 cup light corn syrup

Stop stirring and bring to a boil. Cover and boil until the sugar is dissolved, about 1 minute. Remove from the heat (do not stir) and let cool, uncovered, for about 5 minutes. Gently stir in:

  • 2/3 cup rum, brandy, or other liquor

Let cool in the pan on a rack for 5 minutes. (If using a loaf pan with a paper liner, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper then return the cake to the pan.) Poke holes halfway through the cake with a wooden skewer, spacing them 1/2 inch apart. Pour the syrup over the cake and let cool on the rack for about 30 minutes before unmolding. To unmold a fluted tube pan or Bundt pan, rotate and tap the pan against the counter to loosen the cake on all sides. Invert the cake onto a serving platter. Serve a loaf cake right side up. Serve warm or cool.

Copyright 1931, 1936, 1941, 1943, 1946, © 1951, 1952, 1953, 1962, 1963, 1975 by Simon & Schuster Inc.
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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