Joy of Cooking: All About Pasta & Noodles - Hardcover

Über die Autorinnen und Autoren

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is www.thejoykitchen.com.

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Stovetop Macaroni and Cheese

4 to 6 main-course servings; 8 to 10 side-dish servings

This noodle dish is very creamy and very cheesy. The size of the pot is essential in this recipe -- it must be big for the sauce to thicken correctly. If you do not have a 7-quart pot, you can cook the elbow macaroni in any pot; then prepare the cheese sauce on its own in a 12-inch skillet and, once it has thickened to the desired consistency, add the cooked pasta and stir to coat it well before serving.

Bring to a rolling boil in a large pot:

12 cups water

1 tablespoon salt

Add and cook just until tender:

2 cups elbow macaroni (8 ounces)

Drain and return to the pot. Add:

4 tablespoons (½ stick) unsalted butter, cut into small pieces

Stir until well blended. Add and stir together until smooth:

One 12-ounce can evaporated milk

12 ounces extra-sharp Cheddar cheese, grated

2 large eggs, lightly beaten

1 teaspoon dry mustard dissolved in 1 teaspoon water

I teaspoon salt

½ teaspoon ground red pepper, or to taste

Set the pot over very low heat and, stirring constantly, bring the mixture to the first bubble of a simmer, 5 to 10 minutes. It should thicken noticeably. This may take several minutes. Increase the heat slightly if the sauce is still soupy after 5 minutes, but watch it very carefully. Do not overheat (above 170°F), or the sauce will curdle. Serve immediately. If you are not ready to serve, remove the pot from the heat, cover the surface with plastic wrap, cover the pot, and let stand at room temperature.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust