The book that taught America how to cook,
now illustrated with glorious color photography
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.
- Organized by techinique — roasting, broiling, baking, braising, grilling, frying, and more
- More than 100 of Joy’s recipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted Chicken
- Invaluable techniques and tips for buying, storing, preparing, and carving chicken
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 Chicken upholds that standard. In the conversational and instructional manner of the flagship book, All About Chicken is organized by technique. Chapters that cover roasting, broiling, baking, sautéing and stir-frying, braising, frying, and grilling chicken incorporate more than 100 of Joy’s best-loved recipes — Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. You’ll also find recipes for a dozen or more stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. 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 Chicken 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
In the original Joy of Cooking, Irma Rombauer wrote, “The chicken is a world citizen.” Those words of wisdom have certainly withstood the test of time. They may even be truer today than they were in 1931. The draw of chicken is obvious: it’s low fat, inexpensive, and easy to prepare–yet it can also be so… dull. As the star of its own volume in Joy’s All About series, it truly shines. Adapted from The Joy of Cooking and coauthored by Rombauer, her daughter Marion Rombauer Becker, and her grandson Ethan Becker, this volume upholds Joy’s long-standing tradition of teaching generations of Americans to cook. In the same conversational yet instructional tone that made the original Joy such a favorite, the authors cover everything a cook needs to know to become a master of chicken. Like the other editions of Joy, this one provides plenty of time-tested recipes for classic standbys as well as an inspirational array of recipes for more exotic fare to encourage readers to experiment and find new favorites. For a casual family supper, you can’t go wrong with Baked Chicken with Onions, Garlic, and Rosemary or Chicken and Dumplings. For more elegant occasions, the flavorful Gorgonzola-Stuffed Chicken Breasts or buttery Chicken Kiev fit the bill. Those who are calorie-conscious will revel in dishes like the succulent Sautéed Boneless, Skinless Chicken Breasts with Tomatoes, Capers, and Basil or the delightfully tangy Sautéed Boneless, Skinless Chicken Breast with Balsamic Citrus Sauce. More adventurous eaters will find satisfaction in dishes like Doro Wat (Ethiopian-style chicken in red pepper sauce), Spicy Chicken Hobo Pack with Lime and Chili Peppers, and Baked Chicken with Chili-Garlic Spice Paste. Full-color photographs depict finished dishes and offer step-by-step illustrations. A section on stuffings, a chapter on flavor enhancers–marinades, sauces, and spice rubs–and tips on buying, storing, and freezing chicken make this book is an indispensable guide for serving chicken for every occasion. –Robin Donovan
About the Author
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.
Checked this book out from my local library and tried several of the offerings. I’ve been trying to cut back on the amount of red meat I consume and this volume contains many delicious and easy recipes. The format is nice, print large enough for my middle-aged eyes, and ingredients for the recipes easy to come by. I’ll be using this often!
When I first received this book, I was disappointed that the recipes are also in the original Joy of Cooking; I was hoping that the recipes would be ones that I didn’t already have. That said, once I started using this cookbook, I realized how wonderful it is to have the pictures to help select recipes and to see what the finished product should look like. I also enjoy the step-by-step, illustrated instructions for preparing a chicken for roasting, frying, etc. This book is a must have for all chicken-loving households.
Filled with so many delicious options. I will enjoy preparing something different for the family, because the same old recipes can become boring. Thanks.
- Title: Joy of Cooking: All About Chicken
- Autor: Irma S. Rombauer
- Publisher (Publication Date): Scribner; F First Edition Used edition (October 25, 2000)
- Language: English
- ISBN-10: | 074320204X
- ISBN-13: | 978-0743202046
- Download File Format: EPUB, PDF