Synopses & Reviews
andlt;Iandgt;andlt;Bandgt;The book that taught America how to cook, andlt;BRandgt;now illustrated with glorious color photographyandlt;/Bandgt;andlt;/Iandgt; andlt;BRandgt; ALL ABOUT andlt;BRandgt;andlt;Bandgt;SOUPS and STEWSandlt;/Bandgt; andlt;BRandgt; A fresh and original way to put the classic advice of andlt;Iandgt;Joy of Cookingandlt;/Iandgt; to work -- illustrated and designed in a beautiful and easy-to-use new book. andlt;UL TYPE=CIRCLEandgt; andlt;LIandgt;Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more andlt;LIandgt;More than 130 of andlt;Iandgt;Joy'sandlt;/Iandgt; most popular recipes -- from Fresh Tomato Soup to Mulligatawny Soup to Brunswick Stew -- plus recipes for 14 different stocks andlt;LIandgt;Easy-to-follow tips and techniques for effective storage, serving, and ingredient substitutions andlt;/ULandgt; Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with andlt;Iandgt;Joy of Cookingandlt;/Iandgt; continues unabated. And why not? andlt;Iandgt;Joyandlt;/Iandgt; in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, andlt;Iandgt;Joy of Cookingandlt;/Iandgt; has taught America how to cook, serving as the standard against which all other cookbooks are judged. andlt;BRandgt; andlt;Iandgt;All About Soups and Stewsandlt;/Iandgt; upholds that standard. While keeping the conversational and instructional manner of the flagship book, andlt;Iandgt;All About Soups and Stewsandlt;/Iandgt; is organized into ten chapters that cover stocks and broths, chowders, fish and seafood soups and stews, fruit soups, and more. This book incorporates more than 130 of andlt;Iandgt;Joy'sandlt;/Iandgt; best-loved recipes -- Chicken Stock to Irish Stew to Melon Soup. You'll also find recipes for a dozen or more condiments and quick breads, as well as techniques for straining and storing stock. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. andlt;BRandgt; Whether you belong to one of the millions of American households that already own a copy (or two) of andlt;Iandgt;Joy,andlt;/Iandgt; or you have never cracked the spine of a cookbook before, andlt;Iandgt;Joy of Cooking: All About Soups and Stewsandlt;/Iandgt; is for you. It is a spectacular achievement, worthy of its name. andlt;Iandgt;Joyandlt;/Iandgt; has never been more beautiful. andlt;BRandgt; andlt;Iandgt;andlt;Bandgt;The Indispensable Kitchen Resource... andlt;BRandgt;All-New, All-Purpose, and now All-in-Colorandlt;/Bandgt;andlt;/Iandgt;
Synopsis
The book that taught America how to cook,
now illustrated with glorious color photography ALL ABOUT
SOUPS & STEWS A fresh and original way to put the classic advice of
Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.
- Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more
- More than 130 of Joy's most popular recipes -- from Fresh Tomato Soup to Mulligatawny Soup to Brunswick Stew -- plus recipes for 14 different stocks
- Easy-to-follow tips and techniques for effective storage, serving, and ingredient substitutions
Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with
Joy of Cooking continues unabated. And why not?
Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades,
Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.
All About Soups & Stews upholds that standard. While keeping the conversational and instructional manner of the flagship book,
All About Soups & Stews is organized into ten chapters that cover stocks and broths, chowders, fish and seafood soups and stews, fruit soups, and more. This book incorporates more than 130 of
Joy's best-loved recipes -- Chicken Stock to Irish Stew to Melon Soup. You'll also find recipes for a dozen or more condiments and quick breads, as well as techniques for straining and storing stock. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.
Whether you belong to one of the millions of American households that already own a copy (or two) of
Joy, or you have never cracked the spine of a cookbook before,
Joy of Cooking: All About Soups & Stews is for you. It is a spectacular achievement, worthy of its name.
Joy has never been more beautiful.
The Indispensable Kitchen Resource...
All-New, All-Purpose, and now All-in-Color Synopsis
The book that taught America how to cook,
now illustrated with glorious color photography
ALL ABOUT
SOUPS & STEWS
A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.
- Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more
- More than 130 of Joy's most popular recipes -- from Fresh Tomato Soup to Mulligatawny Soup to Brunswick Stew -- plus recipes for 14 different stocks
- Easy-to-follow tips and techniques for effective storage, serving, and ingredient substitutions
Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with
Joy of Cooking continues unabated. And why not?
Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades,
Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.
All About Soups & Stews upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Soups & Stews is organized into ten chapters that cover stocks and broths, chowders, fish and seafood soups and stews, fruit soups, and more. This book incorporates more than 130 of Joy's best-loved recipes -- Chicken Stock to Irish Stew to Melon Soup. You'll also find recipes for a dozen or more condiments and quick breads, as well as techniques for straining and storing stock. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.
Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Soups & Stews is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.
The Indispensable Kitchen Resource...
All-New, All-Purpose, and now All-in-Color
Synopsis
In the bestselling tradition of the Chicken Soup and Chocolate series, this book is a collection of inspirational and heartwarming stories based on episodes of the television phenomenon "Touched by An Angel."
About the Author
Irma Rombauer self-published the first andlt;iandgt;Joy of Cookingandlt;/iandgt; in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction andquot;stand facing the stoveandquot; was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irmaand#39;s daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irmaand#39;s death and was completely Marionand#39;s. Her son, Ethan Becker, has returned the book to the familyand#39;s voice, revising the 1975 edition for the 75th Anniversary Edition.Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is TheJoyKitchen.com.Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.
Table of Contents
Contentsandlt;BRandgt;andlt;BRandgt;Forewordandlt;BRandgt;andlt;BRandgt;About Soups and#38; Stewsandlt;BRandgt;andlt;BRandgt;About Stocks and#38; Brothsandlt;BRandgt;andlt;BRandgt;About Clear Stocks With Additionsandlt;BRandgt;andlt;BRandgt;About Vegetable Soups and#38; Stewsandlt;BRandgt;andlt;BRandgt;About Legume Soups and#38; Stewsandlt;BRandgt;andlt;BRandgt;About Chowdersandlt;BRandgt;andlt;BRandgt;About Fish And Seafood Soups and#38; Stewsandlt;BRandgt;andlt;BRandgt;About Meat And Poultry Soups and#38; Stewsandlt;BRandgt;andlt;BRandgt;About Fruit Soupsandlt;BRandgt;andlt;BRandgt;About Condiments and#38; Quick Breadsandlt;BRandgt;andlt;BRandgt;Indexandlt;BRandgt;andlt;BRandgt;Acknowledgments