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;

Joy Of Cooking by Irma S. Rombauer and Marion Rombauer Becker 1997

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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 : 18.69 x 4.11 x 22.86 cm