{"title":"Irma S. Rombauer Books","description":"\u003cp\u003eBrowse the books by Irma S. Rombauer we have in stock, second-hand, in hardback and mass market paperback. Mostly food and non-fiction. Every book ships from our own UK warehouse. Free UK delivery on orders of £10 or more.\u003c\/p\u003e","products":[{"product_id":"joy-of-cooking","title":"Joy of Cooking","description":"\u003cp\u003eSince 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 Every chapter has been rethought with an emphasis on freshness, convenience, and health.All the recipes have been reconceived 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 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 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 andSeparate 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 hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.Among this book's other unique microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/irma-s-rombauer-books\"\u003eIrma S. Rombauer\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 1980\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 928\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Dent\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780460022132\u003c\/p\u003e\u003c\/div\u003e","brand":"Dent","offers":[{"title":"Poor Condition — £11.08","offer_id":47900671508657,"sku":"SB-046002213X-C4","price":11.08,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/046002213X.jpg?v=1788842378"},{"product_id":"the-joy-of-cooking","title":"The Joy of Cooking","description":"\u003cp\u003eThis book has over 1000 pages of recipes which have been reconceived from the original best-seller for the modern cook; there are helpful descriptions of ingredients, useful drawings of techniques and equipment, healthy-cooking tips, suggested menus and much, much more! It truly is a cook's bible and an indispensible reference tool, not to mention a fabulous source of inspiration for beginners and advanced cooks alike. Best of all, whatever you feel like cooking, you'll find what you're looking for here. From Beef Wellington and Baked Macaroni and Cheese to Spicy Peanut Sesame Noodles and vegetarian meals, there's no limit to what you can cook, stir-fry, grill or bake... Start enjoying the many joys of cooking now!\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/irma-s-rombauer-books\"\u003eIrma S. Rombauer\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 1999\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 1136\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Simon \u0026amp; Schuster\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780684851464\u003c\/p\u003e\u003c\/div\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Poor Condition — £18.37","offer_id":47900821029041,"sku":"SB-0684851466-C4","price":18.37,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/0684851466.jpg?v=1789672148"},{"product_id":"the-all-purpose-joy-of-cooking-volume-2","title":"The All Purpose Joy of Cooking, Volume 2","description":"\u003cp\u003e\"Joy\" is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. \"Joy\" is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.\u003cbr\u003e Privately printed in 1931, \"Joy\" has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced \"Joy\" in many ways.\u003cbr\u003e Now over forty, \"Joy\" continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on \"Heat, \" which gives you many hints on maintaining the nutrients in the food you are cooking, and \"Know Your Ingredients, \" which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use.\u003cbr\u003e Divided into three parts, \"Foods We Eat, Foods We Heat\" and \"Foods We Keep, \" \"Joy\" now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on \"Brunch, Lunch and Supper Dishes\" there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, \"Joy\" shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing.\u003cbr\u003e \"Joy\" grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meuniere and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of \"simmering, blanching, roasting\" and \"braising\" have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.\u003cbr\u003e \"Joy,\" we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the \"Joy\" of cooking.\u003cbr\u003e Because of the infinite patience that has gone into the preparation of \"Joy of Cooking, \" the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/irma-s-rombauer-books\"\u003eIrma S. Rombauer\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Mass Market Paperback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 1974\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Penguin Group (USA) Incorporated\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780451080721\u003c\/p\u003e\u003c\/div\u003e","brand":"Penguin Group (USA) Incorporated","offers":[{"title":"Poor Condition — £75.33","offer_id":47911848345777,"sku":"SB-0451080726-C4","price":75.33,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/0451080726.jpg?v=1789814105"},{"product_id":"the-joy-of-cooking-volume-1","title":"The Joy of Cooking: Volume 1","description":"\u003cp\u003e\"Joy\" is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. \"Joy\" is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.\u003cbr\u003e Privately printed in 1931, \"Joy\" has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced \"Joy\" in many ways.\u003cbr\u003e Now over forty, \"Joy\" continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on \"Heat, \" which gives you many hints on maintaining the nutrients in the food you are cooking, and \"Know Your Ingredients, \" which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use.\u003cbr\u003e Divided into three parts, \"Foods We Eat, Foods We Heat\" and \"Foods We Keep, \" \"Joy\" now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on \"Brunch, Lunch and Supper Dishes\" there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, \"Joy\" shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing.\u003cbr\u003e \"Joy\" grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meuniere and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of \"simmering, blanching, roasting\" and \"braising\" have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.\u003cbr\u003e \"Joy,\" we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the \"Joy\" of cooking.\u003cbr\u003e Because of the infinite patience that has gone into the preparation of \"Joy of Cooking, \" the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/irma-s-rombauer-books\"\u003eIrma S. Rombauer\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Mass Market Paperback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 1974\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Penguin Group (USA) Incorporated\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780451086259\u003c\/p\u003e\u003c\/div\u003e","brand":"Penguin Group (USA) Incorporated","offers":[{"title":"Poor Condition — £73.07","offer_id":47911849164977,"sku":"SB-0451086252-C4","price":73.07,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/0451086252.jpg?v=1789814210"},{"product_id":"rombauer-becker-joy-of-cooking-volume-two-signet","title":"Rombauer \u0026 Becker : Joy of Cooking Volume Two (Signet)","description":"\u003cp\u003e\"Joy\" is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. \"Joy\" is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.\u003cbr\u003e Privately printed in 1931, \"Joy\" has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced \"Joy\" in many ways.\u003cbr\u003e Now over forty, \"Joy\" continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on \"Heat, \" which gives you many hints on maintaining the nutrients in the food you are cooking, and \"Know Your Ingredients, \" which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use.\u003cbr\u003e Divided into three parts, \"Foods We Eat, Foods We Heat\" and \"Foods We Keep, \" \"Joy\" now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on \"Brunch, Lunch and Supper Dishes\" there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, \"Joy\" shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing.\u003cbr\u003e \"Joy\" grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meuniere and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of \"simmering, blanching, roasting\" and \"braising\" have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.\u003cbr\u003e \"Joy,\" we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the \"Joy\" of cooking.\u003cbr\u003e Because of the infinite patience that has gone into the preparation of \"Joy of Cooking, \" the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/irma-s-rombauer-books\"\u003eIrma S. Rombauer\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Mass Market Paperback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 1974\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 624\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Penguin Group (USA) Incorporated\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780451099952\u003c\/p\u003e\u003c\/div\u003e","brand":"Penguin Group (USA) Incorporated","offers":[{"title":"Standard Secondhand — £31.93","offer_id":47911850016945,"sku":"SB-0451099958-C3","price":31.93,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/0451099958.jpg?v=1789814677"},{"product_id":"joy-of-cooking-aldine-paperbacks","title":"Joy of Cooking (Aldine Paperbacks)","description":"\u003cp\u003eSince 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.\u003cbr\u003e\u003cbr\u003eAll the recipes have been reconceived 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.\u003cbr\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003eAn 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.\u003cbr\u003e\u003cbr\u003eNew chapters reflect changing American tastes and lifestyles:\u003cbr\u003e\u003cbr\u003eSeparate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.\u003cbr\u003e\u003cbr\u003eNew 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.\u003cbr\u003e\u003cbr\u003eLittle Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.\u003cbr\u003e\u003cbr\u003eAII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.\u003cbr\u003e\u003cbr\u003eAmong this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.\u003cbr\u003e\u003cbr\u003eFrom cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/irma-s-rombauer-books\"\u003eIrma S. Rombauer\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 1974\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 849\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Dent\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780460036573\u003c\/p\u003e\u003c\/div\u003e","brand":"Dent","offers":[{"title":"Poor Condition — £238.13","offer_id":47911901298865,"sku":"SB-0460036572-C4","price":238.13,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/0460036572.jpg?v=1789815411"},{"product_id":"the-1997-joy-of-cooking","title":"The 1997 Joy of Cooking","description":"\u003cp\u003eSince its original publication, \u003ci\u003eJoy of Cooking\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eSince 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:\u003cbr\u003e \u003cbr\u003e-Every chapter has been rethought with an emphasis on freshness, convenience, and health.\u003cbr\u003e \u003cbr\u003e-All the recipes have been reconceived 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.\u003cbr\u003e \u003cbr\u003e-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.\u003cbr\u003e \u003cbr\u003e-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.\u003cbr\u003e \u003cbr\u003e-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.\u003cbr\u003e \u003cbr\u003eNew chapters reflect changing American tastes and lifestyles:\u003cbr\u003e \u003cbr\u003e-Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.\u003cbr\u003e \u003cbr\u003e-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.\u003cbr\u003e \u003cbr\u003e-Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.\u003cbr\u003e \u003cbr\u003e-AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.\u003cbr\u003e \u003cbr\u003eAmong this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.\u003cbr\u003e \u003cbr\u003eFrom cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/irma-s-rombauer-books\"\u003eIrma S. Rombauer\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 1997\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 1136\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Simon and Schuster\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780684818702\u003c\/p\u003e\u003c\/div\u003e","brand":"Simon and Schuster","offers":[{"title":"Standard Secondhand — £5.86","offer_id":47912575008945,"sku":"SB-0684818701-C3","price":5.86,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/0684818701.jpg?v=1789206124"},{"product_id":"joy-of-cooking-75th-anniversary-edition","title":"Joy of Cooking: 75th Anniversary Edition","description":"\u003cp\u003eThe bestselling 75th Anniversary edition of the \u003ci\u003eJoy of Cooking\u003c\/i\u003e—the book Julia Child called “a fundamental resource for any American cook”—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. \u003cb\u003eLook for a new, revised edition of JOY with 600 new recipes coming in November 2019! \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA St. Louis widow named Irma Rombauer took her life savings and self-published a book called \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.\u003cbr\u003e \u003cbr\u003e Today, nine revisions later, the \u003ci\u003eJoy of Cooking\u003c\/i\u003e—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.\u003cbr\u003e \u003cbr\u003eEthan 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 \u003ci\u003eJoy of Cooking\u003c\/i\u003e app, available for iPhone and iPad.\u003cbr\u003e \u003cbr\u003eJOY 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.\u003cbr\u003e \u003cbr\u003eThe 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.\u003cbr\u003e \u003cbr\u003eThis 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.\u003cbr\u003e \u003cbr\u003eIn 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.\u003cbr\u003e \u003cbr\u003eThis 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.\u003cbr\u003e \u003cbr\u003eAs 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.\u003cbr\u003e \u003cbr\u003eThis 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.\u003cbr\u003e \u003cbr\u003eThe 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.\u003cbr\u003e \u003cbr\u003eHappy Anniversary, JOY! Happy Cooking.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/irma-s-rombauer-books\"\u003eIrma S. Rombauer\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 2006\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 1152\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Scribner\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780743246262\u003c\/p\u003e\u003c\/div\u003e","brand":"Scribner","offers":[{"title":"Poor Condition — £2.36","offer_id":47913641115825,"sku":"SB-0743246268-C4","price":2.36,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/0743246268.jpg?v=1789216012"}],"url":"https:\/\/sellbooks.co.uk\/collections\/irma-s-rombauer-books.oembed","provider":"Sell Books .co.uk","version":"1.0","type":"link"}