The Joy of Cooking grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms found on menus, such as Provençale, bonne femme, meuniére, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home.

In this classic edition readers learn:

Exactly what simmering, blanching, roasting,and braising do
In what amounts herbs, spices, and seasonings should be added to recipes
How to present food correctly
How to prepare ingredients with classic tools and techniques
How to safely preserve the results of your canning and freezing

With more than 4,500 recipes and 1,000 easy-to-follow illustrations, The Joy of Cooking is a must for every American kitchen.

�ber die Autorin bzw. den Autor

Written by Irma Rombauer, Joy of Cooking was first tested and illustrated by her daughter, Marion Rombauer Becker. Subsequently, it was revised and expanded through Marion's efforts and those of her husband, John Becker. Their son Ethan, with his Cordon Blue training and knowledge of American cooking, has added to this book in many important ways.

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