Joy of Cooking

Joy of Cooking
Author: Irma S. Rombauer,Marion Rombauer Becker
Publsiher: Simon and Schuster
Total Pages: 915
Release: 1975
ISBN: 0026045702
Category: Cooking
Language: EN, FR, DE, ES & NL

Joy of Cooking Book Excerpt:

Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

Appendix to Seven Controlled Vocabularies and Obituary 2004 the Joy of Cooking

Appendix to Seven Controlled Vocabularies and Obituary 2004  the Joy of Cooking
Author: Tan Lin,Charles Bernstein
Publsiher: Lulu.com
Total Pages: 135
Release: 2010
ISBN: 0557560276
Category: American poetry
Language: EN, FR, DE, ES & NL

Appendix to Seven Controlled Vocabularies and Obituary 2004 the Joy of Cooking Book Excerpt:

Joy of Cooking All About Breakfast and Brunch

Joy of Cooking  All About Breakfast and Brunch
Author: Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker
Publsiher: Simon and Schuster
Total Pages: 128
Release: 2001-06-12
ISBN: 0743206428
Category: Cooking
Language: EN, FR, DE, ES & NL

Joy of Cooking All About Breakfast and Brunch Book Excerpt:

The joy of cooking breakfast is revealed in all its glory, with recipes for everything from Huevos Rancheros to Bloody Marys.

Joy of Cooking

Joy of Cooking
Author: Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker,John Becker,Megan Scott
Publsiher: Simon and Schuster
Total Pages: 1200
Release: 2019-11-12
ISBN: 1439130825
Category: Cooking
Language: EN, FR, DE, ES & NL

Joy of Cooking Book Excerpt:

“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

VOLUME 2 APPETIZERS DESSERTS AND BAKED GOODS JOY OF COOKING

VOLUME 2 APPETIZERS DESSERTS AND BAKED GOODS JOY OF COOKING
Author: IRMA S ROMBAUER
Publsiher: Unknown
Total Pages: 135
Release: 1964
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

VOLUME 2 APPETIZERS DESSERTS AND BAKED GOODS JOY OF COOKING Book Excerpt:

JOC All New Rev 1997

JOC All New Rev    1997
Author: Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker,Maria Guarnaschelli
Publsiher: Simon and Schuster
Total Pages: 1136
Release: 1997-11-05
ISBN: 0684818701
Category: Cooking
Language: EN, FR, DE, ES & NL

JOC All New Rev 1997 Book Excerpt:

Information on foods and cooking techniques accompanies recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

Profiles from the Kitchen

Profiles from the Kitchen
Author: Charles A. Baker-Clark
Publsiher: University Press of Kentucky
Total Pages: 224
Release: 2006-07-01
ISBN: 0813171334
Category: Cooking
Language: EN, FR, DE, ES & NL

Profiles from the Kitchen Book Excerpt:

In an age where convenience often ranks above quality, many Americans have abandoned traditional recipes and methods of cooking for fast solutions to their hunger and nourishment needs. Modern families are busier than ever, juggling hectic schedules that send them to fast-food restaurant drive-through windows and to grocery stores crowded with pre-processed and ready-to-eat foods. With parents frequently working during the daytime, efficient food preparation in the evenings has become the number one priority in kitchens across the country. This trend began during the post–World War II years, which heralded the arrival of “fast foods” and innovative technological advancements that sought to simplify the cooking process. These products were marketed as quick and convenient alternatives that transformed the concept of cooking from a cultural activity and a means of bonding with one’s family to a chore that should occupy as little time and energy as possible. Profiles from the Kitchen: What Great Cooks Have Taught Us about Ourselves and Our Food is Charles A. Baker-Clark’s call to abandon the “homogenization of food and dining experiences” by encouraging us to reclaim knowledge of cooking and eating and reconnect with our ethnic, familial, and regional backgrounds. Baker-Clark profiles fifteen individuals who have shaped our experiences with food and who have gone beyond popular trends to promote cooking as a craft worth learning and sustaining. The cooks and food critics he writes about emphasize the appreciation of good cooking and the relationship of food to social justice, spirituality, and sustainability. Profiles from the Kitchen highlights prominent figures within the food industry, from nationally and internationally known individuals such as Paul and Julia Child, James Beard, and M.F.K. Fisher to regional food experts such as John T. Edge and Dennis Getto. The result is a collective portrait of foodlovers who celebrate the rich traditions and histories associated with food in our daily lives and who encourage us to reestablish our own connections in the kitchen.

Icons of American Cooking

Icons of American Cooking
Author: Elizabeth S. Demers Ph.D.,Victor W. Geraci
Publsiher: ABC-CLIO
Total Pages: 314
Release: 2011-03-08
ISBN: 031338133X
Category: Social Science
Language: EN, FR, DE, ES & NL

Icons of American Cooking Book Excerpt:

Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. • Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions • Includes contributions from 18 distinguished scholars, librarians, and journalists • Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy • Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings • Suggestions for further reading follow each profile

Manly Meals and Mom s Home Cooking

Manly Meals and Mom s Home Cooking
Author: Jessamyn Neuhaus
Publsiher: JHU Press
Total Pages: 349
Release: 2012-03-15
ISBN: 1421407329
Category: History
Language: EN, FR, DE, ES & NL

Manly Meals and Mom s Home Cooking Book Excerpt:

A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice

Joy of Cooking

Joy of Cooking
Author: Irma S. Rombauer
Publsiher: Unknown
Total Pages: 849
Release: 1964
ISBN: 1928374650XXX
Category: Cooking, American
Language: EN, FR, DE, ES & NL

Joy of Cooking Book Excerpt:

Discourse Analysis

Discourse Analysis
Author: Susan Strauss,Parastou Feiz
Publsiher: Routledge
Total Pages: 424
Release: 2013-12-17
ISBN: 1136328076
Category: Language Arts & Disciplines
Language: EN, FR, DE, ES & NL

Discourse Analysis Book Excerpt:

This introductory textbook presents a variety of approaches and perspectives that can be employed to analyze any sample of discourse. The perspectives come from multiple disciplines, including linguistics, sociolinguistics, and linguistic anthropology, all of which shed light on meaning and the interactional construction of meaning through language use. Students without prior experience in discourse analysis will appreciate and understand the micro-macro relationship of language use in everyday contexts, in professional and academic settings, in languages other than English, and in a wide variety of media outlets. Each chapter is supported by examples of spoken and written discourse from various types of data sources, including conversations, commercials, university lectures, textbooks, print ads, and blogs, and concludes with hands-on opportunities for readers to actually do discourse analysis on their own. Students can also utilize the book’s comprehensive companion website, with flash cards for key terms, quizzes, and additional data samples, for in-class activities and self-study. With its accessible multi-disciplinary approach and comprehensive data samples from a variety of sources, Discourse Analysis is the ideal core text for the discourse analysis course in applied linguistics, English, education, and communication programs.

Cuisine and Culture

Cuisine and Culture
Author: Linda Civitello
Publsiher: John Wiley & Sons
Total Pages: 432
Release: 2007-03-09
ISBN: 0471741728
Category: Cooking
Language: EN, FR, DE, ES & NL

Cuisine and Culture Book Excerpt:

An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.

The Joy of Cooking

The Joy of Cooking
Author: Irma S. Rombauer,Marion Rombauer Becker
Publsiher: New Amer Library
Total Pages: 640
Release: 1974-05-01
ISBN: 9780451159922
Category: Cooking
Language: EN, FR, DE, ES & NL

The Joy of Cooking Book Excerpt:

Titles include The Joy of Cooking, Volume 1 and The Joy of Cooking, Volume2.

Making Modern Meals

Making Modern Meals
Author: Amy B. Trubek
Publsiher: Univ of California Press
Total Pages: 292
Release: 2017-10-24
ISBN: 0520289226
Category: Cooking
Language: EN, FR, DE, ES & NL

Making Modern Meals Book Excerpt:

Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks--witnessing them in the kitchen and at the table--Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking over the past century and across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn't, and what this means for culture, cuisine, and health. She locates, identifies, and discusses the myriad ways Americans cook in the modern age, and in doing so, argues that changes in making our meals--from shopping to cooking to dining--have created new cooks, new cooking categories, and new culinary challenges.

Marketing Research

Marketing Research
Author: Debashis Pati
Publsiher: Universities Press
Total Pages: 682
Release: 2002-10
ISBN: 9788173714153
Category: Marketing research
Language: EN, FR, DE, ES & NL

Marketing Research Book Excerpt:

The Asian Diet

The Asian Diet
Author: Diana My Tran,Idamarie Laquatra
Publsiher: Capital Books
Total Pages: 180
Release: 2003-07
ISBN: 9781931868532
Category: Cooking
Language: EN, FR, DE, ES & NL

The Asian Diet Book Excerpt:

Diana My Tran, author of "The Vietnamese Cookbook," and registered dietitian Idamarie Laquatra reveal the secrets of the Asian way of healthful eating, in this unique book featuring a 14-day diet, more than 100 delicious and nutritious recipes, and a plan for lifelong health.

The Pleasures of Cooking

The Pleasures of Cooking
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1985
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

The Pleasures of Cooking Book Excerpt:

The Joy of Cooking

The Joy of Cooking
Author: Irma S. Rombauer,Marion Rombauer Becker
Publsiher: Unknown
Total Pages: 1011
Release: 1952
ISBN: 1928374650XXX
Category: Cooking, American
Language: EN, FR, DE, ES & NL

The Joy of Cooking Book Excerpt:

Artisanal Gluten Free Cooking

Artisanal Gluten Free Cooking
Author: Kelli Bronski,Peter Bronski
Publsiher: Hachette UK
Total Pages: 352
Release: 2013-04-05
ISBN: 1615191577
Category: Cooking
Language: EN, FR, DE, ES & NL

Artisanal Gluten Free Cooking Book Excerpt:

An expanded edition—now bursting with color throughout—of a category-leading gluten-free cookbook—ready to reach more home cooks than ever Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have embraced Kelli and Peter Bronski’s high-quality gluten-free recipes for every meal, from breakfast through dessert. Now, in an extensively revised and expanded second edition, this trusted, versatile cookbook is better than ever. Here are: • 25 brand-new recipes and nearly 100 additional pages • 50 all-new full-page color photographs • The quality ingredients, from-scratch preparation methods, and unbeatable flavors that made the original edition so appealing • Dozens of recipes, from bagels to birthday cake, perfectly suited to the Bronskis’ signature all-purpose flour blend—including Belgian Waffles, Sandwich Bread, pizzas and pastas galore, Cannoli, Carrot Cake, Blueberry Pie, cookies, and much more • Globally inspired dishes, from Italian to Indian to Mexican and beyond—such as Tortellini, General Chang’s Chicken, and Pork Tamales • An expanded array of vegetarian options such as Quinoa Salad, Brussels Sprouts-Tofu Fried Rice, and Red Lentil Dal • A thorough introduction to gluten-free shopping and cooking—plus handy tips about ingredients, equipment, and techniques sprinkled throughout.

Word of Mouth

Word of Mouth
Author: Priscilla Parkhurst Ferguson
Publsiher: Univ of California Press
Total Pages: 302
Release: 2014-07-07
ISBN: 0520958969
Category: Cooking
Language: EN, FR, DE, ES & NL

Word of Mouth Book Excerpt:

Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.