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Classic 1997 1st Edition  JOY OF COOKING COOKBOOK HC 1st Printing
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Classic 1997 1st Edition  JOY OF COOKING COOKBOOK HC 1st Printing
Classic 1997 1st Edition  JOY OF COOKING COOKBOOK HC 1st Printing
Classic 1997 1st Edition  JOY OF COOKING COOKBOOK HC 1st Printing

Classic 1997 1st Edition JOY OF COOKING COOKBOOK HC 1st Printing

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Here is the classic hard cover cookbook titled.. JOY OF COOKING. This hard cover classic cookbook was printing in 1997 and it a 1st Printing/1st Edition. The cookbook is in very lightly read condition with minimal wear to the covers from reading and re-shelving--just a tiny bit of wear to the edges. INSIDE the pages are at least 99% free of any marks, stains or writing--- I couldn't find anything. The red ribbon page marker hasn't even been moved from when it was new! (See all the pics and read the whole text.)

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. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:

* Every chapter has been rethought with an emphasis on freshness, convenience, and health.
* All the recipes have been re-conceived 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.
* The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.
* The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. 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. 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.
* An 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.
* New chapters reflect changing American tastes and lifestyles:
* Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.
* New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake -- there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.
* Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.
* All new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.

Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.

ISBN 0684818701
Pages 1152
Dimensions: Length: 9.4" Width: 7" Height: 2.4"
Weight: 3.7 lbs.
Release Date Nov 5, 1997


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