Joy of Cooking, Volume 1: Main Course Dishesby Irma S. Rombauer, Marion Rombauer Becker
The Joy of Cooking grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms found on menus, such as Provençale, bonne femme, meuniére, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home.
In this classic edition readers learn:
€ Exactly what simmering, blanching, roasting,and braising do
€ In what amounts herbs, spices, and seasonings should be added to recipes
€ How to present food correctly
€ How to prepare ingredients with classic tools and techniques
€ How to safely preserve the results of your canning and freezing
With more than 4,500 recipes and 1,000 easy-to-follow illustrations, The Joy of Cooking is a must for every American kitchen.
Its 2500 recipes reflect how broadly the mainstream of American cookery now flows. New recipes range from Dashi (Japanese stock of kelp and dried bonito flakes) to Grilled Pizza Margherita, Doro Wat (Ethiopian Chicken in Red Pepper Sauce) and a very simple Vitello Tonnato (cold veal napped with tuna-laced mayonnaise). New desserts are as everyday as Blueberry Cobbler (though this one is flavored with lime zest) or as richly extraordinary as Alice Medrich's Chocolate Cheesecake. Medrich was one of many chefs (including Rick Bayless, Patricia Wells, Jim Dodge and Deborah Madison) consulted for this edition. Modernisms are everywhere, from varietal coffees to a vastly larger sampling of pastas. Appealing new chapters include Grains; Dried Beans and Soy; and Little Dishes, which covers tapas, dim sum, meze and other international specialties. Although cautions against excessive fat intake are included, the taste for deep-frying is answered with Buffalo Wings and No Fail French Fries. As to physical changes, the two-column format remains, but Laura Hartman Maestro's 1000 new illustrations (e.g., of fruits and pasta shapes, as well as of such techniques as cleaning hard-shelled crabs) are more attractive and helpful. Organization is also improved: Stocks and Sauces are collected in one section rather than scattered; Salad Dressings now follow Salads rather than cropping up a few hundred pages later, as in the previous edition. No longer sans serif, the type is chunkier, with ingredients no longer bold-faced. Symbols within recipes (pointers to success, blender, etc.) have been sensibly eliminated.
While many expository sections echo the previous edition and the royal "we" still appears throughout, much of the quaint gentility that marked Joy's past tone has been pared away. Nostalgic purists may object; others won't miss the somewhat patrician air. While attempts to be internationally and nutritionally au courant tend to be a bit self-conscious, Joy still contains a vast wealth of invaluable, and now updated, information. Book of the Month Club main selection; Good Cook and QPB selections; first serial to Family Circle.
Read an Excerpt
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
Meet the Author
Written by Irma Rombauer, Joy of Cooking was first tested and illustrated by her daughter, Marion Rombauer Becker. Subsequently, it was revised and expanded through Marion's efforts and those of her husband, John Becker. Their son Ethan, with his Cordon Blue training and knowledge of American cooking, has added to this book in many important ways.
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