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Download Joy of Cooking: All About Grilling fb2, epub

by Irma S. Rombauer

Download Joy of Cooking: All About Grilling fb2, epub

ISBN: 0743206436
Author: Irma S. Rombauer
Language: English
Publisher: Scribner; F First Edition Used edition (June 12, 2001)
Pages: 128
Category: Outdoor Cooking
Subcategory: Food
Rating: 4.2
Votes: 561
Size Fb2: 1119 kb
Size ePub: 1865 kb
Size Djvu: 1483 kb
Other formats: docx doc rtf mobi


Joy of Cooking is a book I turn to whenever I have a question about food or cooking.

Joy of Cooking is a book I turn to whenever I have a question about food or cooking. And trust is, to my mind, the essential quality of all great cookbooks. -Sally Schneider, author of The Improvisational Cook. She is 54 years old. • 1932: Irma tries to sell her book to a commercial publisher, Bobbs-Merrill of Indianapolis, IN, and is rejected.

The book that taught America how to cook, now illustrated with glorious color photography All About Grilling A fresh and original way to put the classic advice of Joy of Cooking to work - illustrated and designed in a beautiful and easy-to-use new book. More than 90 of Joy's recipes, including Grilled Swordfish with Tomato-Olive Relish, Grill-Smoked Jamaican Jerk Chicken, Beef Satay with Peanut Sauce, and Grilled Corn on the Cob Dozens of recipes for marinades, dry rubs, sauces, and other flavor enhancers Invaluable techniques and tips for laying, starting, and managing a cooking fire.

The book that taught America how to cook, now illustrated with glorious color photographyALL ABOUTCHICKENA .

The book that taught America how to cook, now illustrated with glorious color photographyALL ABOUTCHICKENA fresh and original way to put the classic advice of Joy of Cooking to work - illustrated and designed in a beautiful and easy-to-use new book

All About Grilling, is a refreshing book of new ideas for outdoor cooking and entertaining. I received the book as a gift and have enjoyed using it for my summer entertaining

All About Grilling, is a refreshing book of new ideas for outdoor cooking and entertaining. I was very impressed with the different combinations of ingredients, the presentation of the meal, the grilled side dishes, and the rubs and sauces. I received the book as a gift and have enjoyed using it for my summer entertaining. I am now purchasing a book for a friend.

by. Rombauer, Irma S. Publication date. Book Source: Digital Library of India Item 2015. author: Rombauer, Irma S d. ate. te: 2013-02-12 d. citation: 1923 d. dentifier. origpath: 691 d. copyno: 1 d.

Irma S. Rombauer, Irma Rombauer was born and raised in St. Louis, Missouri. She is the well-known author of "The Joy of Cooking. For the first book, she depended on friends and relatives for recipes, whose experience was in German cooking and baking

Irma S. For the first book, she depended on friends and relatives for recipes, whose experience was in German cooking and baking. She wanted to write the book for the post Depression women who had not been in their kitchens, were busy and not overly interested in cooking, but wanted to create a wonderful meal with minimal effort.

Joy of Cooking, often known as "The Joy of Cooking", is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 18 million copies. It was published privately during 1931 by Irma S. Rombauer (1877-1962), a homemaker in St. Louis, Missouri, after her husband's suicide the previous year. Rombauer had 3,000 copies printed by .

35 INCREDIBLE COOKING HACKS - Продолжительность: 16:30 Easy Tricks & Hacks Recommended for yo. Apple Pie Recipe (Classic Version) - Joyofbaking.

35 INCREDIBLE COOKING HACKS - Продолжительность: 16:30 Easy Tricks & Hacks Recommended for you. 16:30.

Presents a wide range of barbecue recipes including chicken kebabs, steak fajitas, ratatouille salad, grilled peppers, and tandoori chicken.

Comments:

Goll
This book, though not practical in today's instant gratification world, is necessary to teach those of us our grandmother's knowledge that is dying out with our grandmother's and mothers. Who knows how to test an oven temperature? An oven that isn't modern, has no thermometer or setting dial? Who knows the proper procedure for canning? The supplies you might need? Think you'll never need that information? When Irma Rombauer wrote this cookbook she didn't think she had a need for the knowledge being a wealthy woman with kitchen help. Then an economic collapse. Then her husband committed suicide. She was 54. Good thing she did have this knowledge and decided to pass it on. This cookbook does more than teach recipes. It teaches etiquette and dinner party directions? Do you know which fork goes where? What is the difference in dinner settings for formal and informal eating? Wedding cakes? The information in this cookbook is invaluable. Every mother, daughter, daughter in law, etc. Should have this on their shelf. I am so glad I found a 1964 edition as the 1972 edition was revised and doesn't have all the information I wanted. I don't cook in a microwave and I don't want my Joy of Cooking to reflect microwave cooking. I found and purchased a 1942 edition as wel, which includes wartime ration recipes. Get yourself a copy, if for no other reason, to learn.
Venemarr
I cannot say enough positive things about this cookbook. I have over a thousand cookbooks literally. At one point I collected them. As I have matured I have found that this single one seems to be my go-to book for anything I don't know how to cook yet. So far I have only found a couple of recipes that aren't in here. One of them is how to make green tea Mochi ice cream. For those of you who aren't familiar with it it is a specialized Japanese confectionery ice cream. Everything else has always been there along with an explanation of the philosophy behind cooking the dish. I love it. I have multiple copies of this one myself. I have already handed one of these copies down to one of my sons. I have purchased three more copies this past Christmas to give to my sons who are married so that their wives can pull up recipes for things they don't know how to cook. I would recommend this book over every other cookbook I have ever had read or seen. This is definitely the number one cookbook out there and I feel like I know what I'm talking about.
Winail
I bought this as a gift for a teenager who is learning to cook. He has had it for week and is fascinated with all he is learning about food and cooking basics. Within 24 hours of getting the book, he sent back a thank you gift of delicious vanilla ice cream for one of the recipes. I have given earlier editions to each of my kids, and they are still in regular use.
Molace
This is the sewn-binding edition by the daughter of the original author. The subsequent version is by the grandson (I think) and, although I like the recipes in both editions just fine, there are some differences in terms of fat phobias in the later edition. With the latest findings and admissions by the FDA, we are now returning to natural animal fats (butter, lard) and avoiding processed oils. But, the main reason I bought this edition after owning the newer one (by Ethan Becker) is that it has a sewn binding. The book is composed of several smaller "booklets" that have pages the loop around at the binding and come back elsewhere in the book. Each booklet is sewn with strong thread through its binding and the booklets are glued together and form the 800-odd pages of the book. This is the RIGHT way to bind a book. The newer edition is an all glued binding, and the third or fourth time you open the book to the same place, and press it flat so the pages don't turn on you while your hands are covered in dough, the pages will start to fall out. I was sick of my "loose leaf" copy of the 2006 edition, so I ordered this and I love it so much that I threw out the newer (but disheveled) one. By the way, don't even bother with the "unauthorized" and ghost-written 1997 edition. Look it up in Wikipedia for the history of the editions.
Joony
Still the best overall cook book- I suggest getting two editions- the 1952 one which still contains the details of how things were prepared back then along with how to make drinks for your guests from your own home bar- then the major overhaul edition with the same attention to detail but new recipes and a shift in focus- such as the 1997 version or after. Both very useful. A great overview- if you like a specific cuisine you can always get a cookbook about that specific type of food later. You'll get a lot of use out of these if you get the original version and the revamped version that came decades later. The early versions of the text still included how to prepare and cook various game animals which I don't recall as being in the newer versions with the same detail for example- nor does the newer editions tell you how to easily make the most popular drinks from times past or now. This book has gone through several printings but the 1952 and 1997 versions are the two I've gotten a lot of use from. Hope this helps.

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