-- Sandra Knowles, University of South Carolina School of Medicine
Joy of Cooking: Comb-Bound Editionby Irma S. Rombauer, Marion Rombauer Becker
Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the/i>/i>… See more details below
Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.
Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways.
Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use.
Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds ofthem new to this edition the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing.
Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.
Joy, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure and join us in the Joy of cooking.
Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.
-- Sandra Knowles, University of South Carolina School of Medicine
- Penguin Group (USA)
- Publication date:
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- 7.00(w) x 5.00(h) x 1.00(d)
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This recipe can be found in Joy Of Cooking's Stuffing chapter.
BASIC BREAD STUFFING
8 to 10 cups
This and the bread stuffing recipes that follow yield enough to stuff a 14- to 17-pound turkey. Many of the variations yield enough for an additional small casserole of stuffing. To stuff an oven roaster or 6 to 8 rock Cornish hens, halve the recipes. For a larger turkey, increase all the ingredients by half. The optional egg makes the stuffing firm. If you prefer the bread to be moist, skip the toasting step.
Position a rack in the center of the oven. Preheat the oven to 400�F.
Toast until golden brown:
1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2-inch cubes, or 10 cups lightly packed bread cubes
Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides:
4 to 8 tablespoons (1/2 to 1 stick) unsalted butter
Add and cook, stirring, until tender, about 5 minutes:
2 cups chopped onions 1 cup finely chopped celery
Remove from the heat and stir in:
1/4 to 1/2 cup minced fresh parsleyStir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in, a little at a time, until the stuffing is lightly moist but not packed together:
1 teaspoon dried sage, or 1 tablespoon minced fresh
1 teaspoon dried thyme, or 1 tablespoon minced fresh
I teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
1/8 teaspoon ground cloves
1/3 to 1 cup chicken stock 1 to 2 large eggs, well beaten (optional)
Adjust the seasonings. To use as a stuffing, reheat just before spooning it into the bird(s). Or moisten with additional:
Stock and/or eggand turn into a large, shallow buttered baking dish. Bake in a 350�F oven until the top has formed a crust and the stuffing is heated through, 25 to 40 minutes.
This information can be found in the Joy Of Cooking's Poultry chapter.
RULES FOR STUFFING BIRDS
1.�Always stuff the bird just before roasting�never ahead of time, which would give any harmful bacteria that might be present in the cavity ample time to breed.
2.�Have the stuffing hot and pack it loosely in the body and neck cavities. The stuffing must reach a temperature of 160�F during roasting to ensure that any possible pathogens are killed. If it is cold and packed tightly into the bird, it will not heat to this point until long after the bird is cooked through.
3.�You must close the cavities in order to keep the stuffing in place. The quickest and most efficient way to do this is by sewingthe cavities shut with a trussing needle and twine. If you do not own a trussing needle, secure the body cavity with small skewers and lacing (kits for this purpose are sold at kitchen shops) and close the neck cavity with toothpicks.
4.�When the bird has cooked through, take the temperature of the stuffing by plunging the stem of the thermometer deep into the body cavity. If the stuffing has not yet reached 160�F, simply take the bird out of the oven, scoop the stuffing into a buttered casserole, and bake it in the hot oven while the bird stands before carving.
5.�Finally, always take all the stuffing out of the cooked bird as soon as you begin to carve. Stuffing left inside a large turkey may remain warm for several hours, even if the bird is refrigerated, providing a perfect environment for bacterial growth.
Copyright © 1997 by Simon & Schuster Inc., The Joy of CookingTrust and the MRB Revocable Trust
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