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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Basic Fondant
From:
The New Joy of Cooking by Irma S. Rombauer
(Simon & Schuster; November 1997; ISBN: 0684818701; HC)
Cookbook Heaven @ Recipelink.com
Makes 1 1/4 pounds
Bring to a boil in a large, heavy-bottomed saucepan:
Remove the pan from the heat, add, and stir until dissolved:
Return the pan to the heat and bring to a boil. Sprinkle with:
This may make the syrup boil up, so be ready to stir with a long-handled wooden spoon. Brush down the sides of the pan with a pastry brush dipped in warm water. Place a warmed candy thermometer in the pan and boil,
uncovered and without stirring, until it reaches 234 degrees, the soft-ball stage. Meanwhile, sprinkle a marble slab or a baking sheet (inverted over a rack) with cold water. Remove the pan from the heat and pour the syrup onto the wet surface, without scraping the bottom of the pan. Let the syrup
cool for 5 to 10 minutes. (If on a baking sheet, the mixture will be thicker and may take up to 30 minutes longer to cool.) When you can place your hand over the fondant and feel no heat rising, test a corner by touching it with a fingertip. If it holds the indentation, it is ready to work. Use a spatula, a candy scraper, or even a clean putty knife to work the syrup by lifting and folding, always from the edges to the center, then stir in a figure-8 pattern, pushing the fondant back out to the sides.
When the mixture begins to turn white, dust your hands with powdered sugar, gather the mixture into a ball, then push it outward with the heel of your hand. Draw it back in with a candy scraper and repeat the process until the surface is smooth and creamy looking. After kneading the fondant, shape it into a ball and cover it with a damp cloth or paper towel. Tightly cover the ball with plastic wrap or place it in a sealable plastic bag. Let the fondant ripen in a cool place
overnight; it gets better day by day. If not using it for several days, replace the damp cloth or towel whenever it dries out. To keep the fondant for several weeks or months, store it in the refrigerator. When ready to use the fondant, dust a work surface with:
To color fondant, place it on the work surface dusted with powdered sugar. Make several slashes in the mass and use a toothpick to dot in a few drops of food coloring paste. Knead and fold the mass to distribute the color
evenly.
To flavor fondant, work in the flavoring the same way. Use one of the following:
1 to 2 teaspoons vanilla, almond extract, or rose or orange flower water 3 to 5 drops oil of peppermint or anise oil 1 tablespoon Grand Marnier, kirsch, framboise, or other liqueur 2 teaspoons grated orange or lemon zest 1/2 cup shredded sweetened dried coconut 2 to 4 ounces bittersweet, semisweet, milk, or white chocolate, melted 1/3 cup peanut or hazelnut butter 1/2 cup almonds or walnuts, toasted and chopped 1/3 cup finely chopped dried cherries, candied orange peel, or candied ginger
To shape fondant, make sure the mixture is at room temperature. Dust the work surface generously with:
You may find it easier to work with only half of the fondant at one time. Form it into a long cylinder by rolling it on the work surface, then cut into candy-size pieces or mold it into shapes. To use fondant as coating,
heat it in the top of a double boiler set over barely simmering water. If it is too thick, add 1 tablespoon hot water at a time and stir until the proper consistency is reached. Be careful not to heat the fondant over 140 degrees or it will become too stiff.
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Copyright © 1997 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust |
