Condition: Very Good Best Seller
The Joy of Cooking continues to grow with the times. It has a full roster of American and international dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. 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 kitchen.
Publishing Details
Publisher: Plume; Subsequent edition (Nov. 25, 1997)
Plastic Comb: 915 pages
ISBN-13: 978-0452279230
Weight: 992 g
Dimensions : 18.7 x 4.1 x 22.9 cm