Overview
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
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 andquick 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
Library Journal
The first four titles in a new series, these are spin-offs from The All New All Purpose Joy of Cooking (LJ 10/15/97), the major revision of the old favorite. Unlike the "new Joy" or any previous edition, these are filled with photographs, 100 full-color and 50 black-and-white each. Most of the text and the recipes come directly from the 1997 book, although some of the material has been reorganized, and some new material is included that didn't make it into that edition. (On the other hand, not all the recipes from the chicken chapter, for example, made it into All About Chicken.) The books have a very appealing look, and readers will find the photographs of ingredients, finished dishes, and techniques helpful, but since the 1,136-page Joy is still available for $35, most home cooks may not want to buy these, too. By the same token, they seem great for "borrowing," and libraries are sure to face demand. Strongly recommended. Copyright 2000 Cahners Business Information.\