Liquor-Soaked Powdered Sugar Liquor-Soaked Pound Cake from The New Joy of Cooking

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
ORDER/INFO

Mother's Day Brunch Recipes - Restaurant Recipes - Cake Recipes - Freezer Recipes - Nutrient Look-Up
Daily Recipe Swap - Daily Menus - Newspaper Food Columns - New Recipes - Recipes by Week/Month