New chapters reflect changing American tastes and lifestyles: But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep- with illustrations of each pepper.Īn 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. For instance, almost all the varieties of apples grown domestically are described- the months they become available, how they taste, what they are best used for, and how long they keep. The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. The new Joy continues the vision of American cooking that began with the first edition of Joy. Here's why: Every chapter has been rethought with an emphasis on freshness, convenience, and health.Īll 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. This, the first revision in more than twenty years, is better than ever.

It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. 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.

The joy of cooking irma rombauer