Information on foods and cooking techniques accompanies recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts
The Joy of Cooking grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms found on menus, such as Provençale, bonne femme, meuniére, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home. 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 American kitchen.