New Doubleday Cookbook

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Overview

The complete guide to the modern kitchen that swept the R.T. French Tastemaster Awards, now updated and revised to reflect America's new nutritional awareness and the trend toward healthier cooking.

B & W illustrations throughout

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Overview

The complete guide to the modern kitchen that swept the R.T. French Tastemaster Awards, now updated and revised to reflect America's new nutritional awareness and the trend toward healthier cooking.

B & W illustrations throughout

Read More Show Less

Editorial Reviews

Publishers Weekly - Publisher's Weekly
A huge, wide-ranging, updated, substantially expanded version of the 1975 Tastemaker Awardwinning Doubleday Cookbook, this compendious reference work makes up in sheer volume for what it lacks in grace of layout and design. It boasts over 4000 recipes running from the inevitable and familiar to the international and exotic. It spills over with information on nutrition, on equipment such as blenders, processors and convection and microwave ovens, with all manner of charts and tables, judicious guidance on calorie, sodium and cholesterol counts, with sensible advice on saving time and money, reliable counsel on assembling a well-furnished kitchen and well-stocked pantry and freezer. A noteworthy contemporary guide to the world of food and cooking. October 18
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Product Details

  • ISBN-13: 9780385195775
  • Publisher: Crown Publishing Group
  • Publication date: 8/28/1990
  • Edition description: Revised
  • Pages: 967
  • Product dimensions: 7.62 (w) x 10.31 (h) x 2.69 (d)

Table of Contents

Introduction xi
How to Use This Book xv
1 The Fundamentals of Cooking 1
Selecting Pots and Pans
Selecting and Caring for Knives
Microwave Ovens (Safety, Selection, Use, Microwave Utensil Guide)
Convection Ovens (Selection, Use)
Food Processors (Safety, Selection, Use, Metal Blade Chopping Guide)
Cooking Terms Defined
How to Measure Ingredients
How to Measure Pans
Techniques of Chopping, Mincing, Slicing
Preparation Short Cuts
Table of Oven Temperatures
Fahrenheit-Celsius Scale
What It Will Mean to Cook with Metric Measures
Metric Equivalents of U.S. Weights and Measures
Table of Equivalents
Emergency Substitutions
2 The Larder 31
Ingredients
Marketing Tips
Storing Food in the Freezer, the Refrigerator, Cupboard or Pantry
The Spice Shelf
An Herb and Spice Chart
3 Beverages 51
Alcoholic Beverages: Beers and Ales
Wines
Whiskeys and Liquors
Brandies and Liqueurs
Mineral Waters, Seltzers, and Sodas
Party Drink Calculator
Terms and Techniques of Drink Mixing
Microwaving Beverages
Nonalcoholic Beverages: Coffee
Tea
Milk Drinks
Fruit Drinks
Beverage Appetizers
Punch Bowl Decorations
Quantity Punch Recipes: Nonalcoholic
Alcoholic
Drink Recipe Chart
4 Appetizers and Hors D'Oeuvre 90
Preparing in a Microwave Oven
In a Convection Oven
Pate
Caviar
Smoked Salmon
Serving Cheeses and Nuts as Appetizers
Canapes
Hot and Cold Appetizers
Dips and Spreads
Fruit and Seafood Cocktails
5 Soups 112
A Quick Dictionary of Soups
Basic Soup-Making Techniques
Microwaving Soups
Broths and Stocks
Thin Clear Soups
Cream Soups
Thick Vegetable and Meat Soups, Chowders
Dessert Soups
Soup Dumplings, Garnishes, and Trimmings
6 Meat 141
Beef
Veal
Lamb
Mutton
Pork
Ham
Variety Meats
Sausages
Game
How to Recognize Quality
The Cuts, How to Cook Them
Cooking Meat in a Microwave Oven
In a Convection Oven
What to Do with Leftovers
Carving Tips
7 Poultry and Game Birds 301
Chicken
Turkey
Cornish Hen
Duckling
Goose
Game Birds
How to Recognize Quality
How to Clean and Dress Game Birds
How to Cook
Cooking Poultry in a Microwave Oven
In a Convection Oven
What to Do with Leftovers
Carving Tips
8 Seafood 347
Fish
Shellfish (Clams, Conch, Crabs, Crayfish, Lobster, Mussels, Oysters, Scallops, Shrimp)
Frogs' Legs
Escargots
Squid
Octopus
Popular American Saltwater and Freshwater Species
Seasons
How to Recognize Quality
How to Clean, Dress, and Bone
How to Cook
Cooking Fish and Shellfish in a Microwave Oven
In a Convection Oven
9 Eggs, Cheese, and Dairy 429
Buying Tips
Special Cooking Techniques
Cooking Eggs and Cheese in a Microwave Oven
In a Convection Oven
Popular Imported and Domestic Cheeses
Yogurt
Dairy-like Soybean Products
Preparation and Serving Tips
10 Cereals, Rice, and Pasta 456
Varieties
Homemade Pasta (by Hand, in Automatic Pasta Makers, by Food Processor)
Ways to Cook
Ways to Dress Up Cooked Cereals
What to Do with Leftovers
11 Sauces, Gravies, and Butters 484
Special Terms and Techniques
White Sauces
Brown Sauces and Gravies
Egg-Thickened Sauces
Mayonnaise-Based Sauces
Oil and Vinegar Sauces
Sour Cream Sauces
Butter Sauces
Tomato and Pasta Sauces
Barbecue Sauces and Marinades
12 Stuffings and Forcemeats 514
Cooking Tips
Stuffing Quantity Chart
Easy Ways to Spice Up Package Stuffings
13 Vegetables 523
How to Recognize Quality
Shopping Tips
Food Values
Basic Ways of Cooking
Cooking Vegetables in a Microwave Oven
In a Convection Oven
14 Salads and Salad Dressings 624
Composed Salads
Green Salads
Vegetable Salads
Meat Salads
Seafood Salads
Egg Salads
Pasta Salads
Fruit Salads
Gelatin Salads
Frozen Salads
Salad Oils and Vinegars
Salad Dressings
Salad Herbs
15 Breads and Sandwiches 655
Quick Breads
Yeast Breads
Steamed Breads
Fried Breads
Pancakes and Waffles
Methods of Mixing (by Hand, Electric Mixer, Food Processor)
Ways to Shape and Decorate
Baking Bread in a Microwave Oven
In a Convection Oven
Bread Cubes, Crumbs, Croutons
Sandwich Spreads
Plain and Fancy Party Sandwiches
Open-Face and Closed Sandwiches
Danish Sandwiches
Sandwiches in Quantity
Sandwiches to Go
Garnishes
16 Desserts and Dessert Sauces 709
Chart of Seasonal Fruits
Fruit Desserts
Custards, Creams, and Puddings
Souffles
Baking Desserts in a Microwave Oven
In a Convection Oven
Steamed Puddings
Gelatin Desserts
Ice Creams, Sherbets, Ices, Bombes, and Mousses
Specialty Desserts
Sauces and Toppings
Garnishes
17 Pies and Pastries 757
Conventional Pastry
Torte Pastries
Puff Paste
Choux Paste
Methods of Mixing (by Hand, by Food Processor)
Crumb Crusts
Meringue Pies
Fruit Pies, Tarts, and Turnovers
Custard and Cream Pies
Chiffon Pies
Chess Pies
Cheese Cakes
Fancy Pastries
Baking Pies and Pastries in a Microwave Oven
In a Convection Oven
Special Terms and Techniques
Pastry Decorations
18 Cakes, Fillings, and Frostings 794
Butter Cakes
Sponge and Angel Cakes
Chiffon Cakes
Fruit Cakes
Wedding Cake
Cupcakes
Methods of Mixing
Baking Cakes in a Microwave Oven
In a Convection Oven
Special Terms and Techniques
Cooked and Uncooked Frostings and Fillings
Bake-On Glazes
Ways of Decorating Cakes
19 Cookies 826
Drop Cookies
Rolled Cookies
Molded and Pressed Cookies
Refrigerator Cookies
Bar Cookies
No-Bake Cookies
Methods of Mixing
Baking Cookies in a Microwave Oven
In a Convection Oven
How to Decorate Cookies
20 Candies and Nuts 855
Candy-Making Temperatures and Tests
Terms and Techniques
Chocolate
How to Decorate and Dip Candies
Cookied Candies (Fondant, Fudge, Divinity, Penuche, Pralines, Pulled Mints, Taffy, Brittle)
Uncooked Candies (Fudge, Fondant, Fruit Candies)
The Kinds of Nuts
Buying Tips
How to Roast, Sugar, Glaze
21 Pickles, Preserves, Jams, and Jellies 870
Basic Methods
Special Equipment
Special Ingredients
Storage Tips
Index 893
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Customer Reviews

Average Rating 5
( 7 )
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Sort by: Showing all of 7 Customer Reviews
  • Posted June 30, 2009

    The best cookbook ever!!!

    I bought the cookbooks (originally came as a set of two) in the late 1970's. Over the years, whenever I, my children, or grandchildren had a question on how to do or make something, I always pulled out my Doubleday cookbooks. They had everything from rosemary to racoon, pickled pears to pralines, tournados to toffee, Dalmation marinated fish to divinity. If you could think of a dish, any dish or food, it was in the books. Now, well-used and dog-eared, I was thrilled to see a new edition. No serious cook should be without it. You may never have a pallet for turtle soup or cow tongue, but you can definitely learn how they are prepared. I have yet to find a single resource that covers such a broad range of both classic and ethnic recipes. If you love the art of food, this will become your bible.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 6, 2007

    The Greatest Cookbook Ever

    My parents have enjoyed using this cookbook and now I am purchasing a copy for me and my fiance. I am sure that my family will continue to use this cookbook from generations to come. I strongly recommend this wonderful cooking instrument to everyone.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 11, 2003

    Five stars are not enough!!!

    Like a few other reviewers, I too recieved my copy of the New Doubleday Cookbook as a wedding gift over 17 years ago. I love this book. It is impossible to find a bad recipe. My family hates to eat liver, but they loved the Braised Liver recipe. It was so tender and delicious that my family calls it the 'have again recipe' and this book is loaded with 'have again recipes'.

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  • Anonymous

    Posted October 14, 2003

    No more Frozen Dinners!!!

    My sister gave me this book as my wedding present. It is the last cookbook I will ever use! I love this cookbook so much that I do not even think about getting frozen dinners for quick meals! You name it and it is in this book, no matter how long it takes to cook it, or how little preperation is needed! And another great thing about this book is that my husband is from England and always complains about our measures, this book has a great conversion in it and all his favorite recipies from England! Most excellent cookbook ever! Thank you Jean and Elaine for the time put into this book.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 29, 2003

    Second Generation

    My husband won mine 20 years ago. I love it so much that I couldn't imagine my own daughter starting out in her own kitchen without it.

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  • Anonymous

    Posted December 7, 2001

    Only Cookbook You Need

    If I would ever have to recommend a cookbook, this would be the one. Great for beginning cooks and advanced cooks. Not only full of excellent recipes but chocked full of useful information. Like everyone else, mine too is held together with tape and it's time for a new one though I will always keep my old one.

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  • Anonymous

    Posted June 15, 2000

    The Best!

    I received my copy as a wedding present in 1986. My new husband suggested that I pick a new recipe from it each week and give it a try. I haven`t had a failed dish yet. And we are still married! Like the other reviewers, mine is also held together with duct tape, LOL! It also has a burn mark on the cover because I sat it on an electric stove burner that I didn`t know was on! Anyway, I am here to buy a new copy. Mine is just falling apart. I`ve already taped it together twice! Enough! Time to buy a new one.

    Was this review helpful? Yes  No   Report this review
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