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Joy of Cooking (Anglais) Relié – 31 octobre 2006

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Revue de presse

"The Joy of Cooking has always been a very important book. When it was first published, it made a great impression on American cooking. It is, and should continue to be a staple in any good culinary collection because Irma's voice is there with you in the kitchen giving guidance and encouragement and friendly tips and reminders. The why's and how's are carefully explained, and that's what makes Joy a fundamental resource for any American cook!" -- Julia Child, June 2004

"I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." -- Paula Deen

"Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." -- Tyler Florence

The one cookbook you’ll pass on to your children, grandchildren, nieces, nephews--basically everyone (dog-eared pages and all). (Purewow.com)

Présentation de l'éditeur

The bestselling Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—now in a revised and updated 75th Anniversary edition, which restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. JOY is a timeless kitchen essential for this generation and the next.

A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

Ethan Becker, Marion's son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.” Recently, Ethan’s son, John Becker, and John’s wife, Megan Scott, joined the JOY team, where they oversee the brand’s website (TheJoyKitchen.com) and all social media for JOY. They spearheaded the creation of the bestselling Joy of Cooking app, available for iPhone and iPad.

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense.

This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.

In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in thirty minutes or less. Slow cooker recipes have been added for the first time. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles—those simple, satisfying, make-ahead, no-fuss dishes—abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

As always, JOY grows with the times: The 75th Anniversary edition of JOY boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion—always considered a stand-alone bible within the JOY.

This all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a ten-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.

The span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.

Happy Anniversary, JOY! Happy Cooking.

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Format: Baguettes de reliure plastique
"The Joy of Cooking" est un livre de cuisine de référence pour la cuisine américaine, c'est à dire aussi celle du monde entier. On y trouve les grands classiques du temps des pionniers aussi bien que les apports culinaires des américains les plus récents. Par ailleurs, la France est très présente, puisque le petit fils de Irma Rombauer, qui a participé à cette dernière édition, a étudié la cuisine à Paris. Ce qui est surtout très appréciable pour des débutants, c'est l'extrême précision des quantités et des manipulations décrites, qui font de ce livre une référence même pour la quiche lorraine ! Un seul problème : il faut disposer des "measuring cups" and "spoons", ustensiles de mesure incontournables aux Etats-Unis (même si le livre fournit des tables de conversions).
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If you're looking into this book then, chances are, you don't need any opinions as to the quality of its content!

That being said, let me say this: It is, to my knowledge, one of the best home-cooking books still out there! Maybe it's tradition speaking: cooking with my grandma and my mother and the house filled with scrumptious odors of cookies and cakes and oveny-treats and whatnot... Maybe it's just that. Maybe it's the fact that my grandma had this book, my mom has this book, my aunts have this book, my mom's friends have this book... now I have it as well.

The instructions continue being as good as they come. Once you get the hang of things, they make everything sound very easy and you quickly find out that, really, things are not that hard. Where stuff gets a little tricky, you have graphics! The old editions had a few and now there are many more and, say, "modernized" graphics. All-in-all, just try out recipes and you'll find that familiar, traditional odor filling your home in no time.

My book came to my just before Christmas with red, fall tree leafs as bookmarks throughout. Yes, I bought this one used. I love used books. Some out there might not but I do, a lot. Mine came in a very good condition. Not even the French postal service was able to ruin this one for me! It seems indestructible. Whoever used it before, used it with much care. It seems it was a German lady, judging from the name very prettily noted inside the flyleaf. And I even tried out some of the recipes she had marked with such nice red bookmarks! She had good taste, I must say.

Anyway, this is a highly recommended book! New, used, old edition, modern edition, whatever.
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Livre d'occasion - Quoique la couverture ne soit pas de première fraîcheur, les pages de l'ouvrage sont nettes. Je ne suis pas une fan de cuisine, mais j'adore la cuisine américaine. Cette créativité qui la caractérise est la fusion d'un melting-pot (au propre comme au figuré) - et d'une histoire (réinventer la cuisine quand on ne dispose pas de tous les ingrédients et avec ce qu'on a sur place). Enfin, choix de cadeau possible pour progresser en anglais, pour la personne qui aime la langue de Shakespeare et la cuisine multiculturelle.
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This clear, easy to understand book, should be in every kitchen. Given to me when i was a teenager, my well loved, well used, very stained copy is the only cook book I totally rely on. A basic reference I refuse to do without.
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Excellent livre de cuisine regroupant les meilleurs recettes américaines. Ce livre ne contient pas des photos de plats. Les recettes sont simple à comprendre.
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