Amazon.com
The much anticipated 75th anniversary edition of Irma Rombauer's kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes.
Take the new Joy for a test-run in the kitchen with these featured recipes for Roast Brined Turkey and Apple Pie, and watch a video demonstration for their recipe for 10-in-One Cookies. And read on for celebrity chef "Odes to Joy," Joy timeline, and Joy trivia.
Odes to Joy
"Great cookbooks are not just collections of interesting recipes. They are, first and foremost, books that tell a story, the story of how people lived and cooked at a particular point in time. They reveal, to borrow an expression from James Beard, their delights and prejudices, their view of the social order, their appetite for serving others food that meets the expectations of their social class. Food can be anything and everything from fuel to an object of intellectual curiosity to full-bore hedonism that transports the mind and body far from the dinner table with just one overwhelming bite.
I started cooking out of an early edition of Joy when I was only 7 years old. I remember making a basic chocolate cake with 7-minute frosting. The cake turned out fine, but the frosting resembled gruel and was my introduction to the importance of following a recipe to the letter. Evidently my lack of patience and precision had led me astray. But after that first brush with culinary failure, Joy led me to many, many successes over the years; more to the point, I became enamored of Ms. Rombauer's voice, the matter-of-fact charm that led her to suggest "stand facing the stove" as a sensible first step in any recipe.
The amateur but highly evolved enthusiasm that Irma Rombauer brought to the world of home cooking was a breath of fresh air after the slightly earlier era of culinary dowagers Fannie Farmer, Mrs. Beaton, and Marion Harland. To those pillars of culinary wisdom, recipes were shorthand for cooks who had spent a lifetime in the kitchen. A pie pastry recipe might be written as "make a paste." But Ms. Rombauer was there to hold our hands, to put food in a social context and give it attitude, energy, and meaning in a world where food was leaping past the narrow formality of the Victorian age.
For all of our worldly knowledge about ingredients and culinary custom, few cookbook authors have managed to perfectly capture, without artifice or self-conscious chatter, the vernacular of an age. Irma Rombauer introduced us to a room in our home--the kitchen--that was to become a place of enjoyment, not just one of backbreaking labor. She represented the essence of the new American experience, which suggested that everything in life could be transformed into pleasure with nothing more than the proper attitude. And what better way to celebrate this new age than to have a smashing cocktail party with the perfect hors d'oeuvres?
The original Joy of Cooking was mind over matter, the perfect mix of attitude and function. Even as times have changed, the Joy stands out as a watershed volume, a book that speaks to the very heart of who we want to be in the kitchen: producers of our own story, directors of the good American life.
And, according to Ms. Rombauer, all we have to do is take that first easy step and "stand facing the stove."
--Christopher Kimball, founder and editor of Cook's Illustrated
"I'm often asked to pick my favorite cookbook. Considering that there are over 3,000 cookbooks published each year, it's a daunting task to try to narrow them down. Speaking as a chef who never went to cooking school, I've been enthralled by certain cookbooks, immersing myself from cover to cover and learning about exotic cuisines from all over the world. But for just plain basic information, both the original and revised Joy of Cooking are still my bibles. I can't tell you how many times my wife Jackie and I have thumbed through the stained and broken-backed copy of Joy in our home kitchen, looking for our favorite angel food cake recipe, our favorite skillet corn bread, our favorite fluffy biscuits, and crisp waffles, and on and on. It's tough to picture my family table--or, in fact, the American table--without a well-worn copy of Joy of Cooking in the background." "
--Tom Douglas, author of I Love Crab Cakes!
"I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned."
--Paula Deen, author of Paula Deen Celebrates!
"In our kitchen, Joy of Cooking is a tool as indispensable as the chef's knife, the scale, the whisk. We actually own two copies--a shelf-copy for reading, and one whose sauce-splattered, dog-eared pages bear witness to just how much joy we get from Joy." "
--Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook
"Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time."
--Tyler Florence, author of Tyler's Ultimate
"Joy of Cooking is a book I turn to whenever I have a question about food or cooking. The new edition is the combined effort of some of the best cooks writing today; I know I can trust its information. And trust is, to my mind, the essential quality of all great cookbooks."
--Sally Schneider, author of The Improvisational Cook
"When Andrew first contemplated becoming a chef in the 1980s, he asked two Boston chefs of his acquaintance what books he should read. Each independently recommended Joy of Cooking as THE classic with reliable recipes for just about everything. (The second chef urged him to look for an early copy for the sheer entertainment value of reading how to cook a possum.) A decade later, when we interviewed 60 of America's leading chefs for our first book Becoming a Chef, we asked them the same question--and again Joy was one of their five most recommended books. In fact, we recommend buying two copies, like we did: we keep our chocolate-smudged copy of Joy in our kitchen, and a reading copy on our bookshelves."
--Andrew Dorenburg and Karen Page, authors of What to Drink with What You Eat
"Our Joy of Cooking is dog-eared, flour dusted, chocolate smudged, oil spattered, and easily the most used cookbook on the shelf. The staggering amount of information in the book taught us the basics when we were in our teens and has informed our cooking for the decades since. We wish we had written it!"
--Johanne Killeen and George Germon, authors of On Top of Spaghetti
"I received a copy of Joy of Cooking in my late teens. I have treasured the cookbook ever since and still use it frequently as a reference. In the late 80's I was asked to represent American Cooking in Italy. I cooked all over the country for 2 months. The only book I took was Joy of Cooking. When ingredients that I had ordered did not show up and I had to totally wing it, I used this book to get me out of a few jams--like what the proportions are to make your own baking powder! If I could have only one cookbook--other than my own of course!--it would be Joy of Cooking--as it is the bible of American cooking"
--Kathy Casey, author of Kathy Casey's Northwest Table
"I have purchased Joy of Cooking for all my restaurant libraries as well as my own. The recipes always work--always--and the informational chapters are accurate, to the point, and incredibly helpful--couldn't live with out it!!"
--Cindy Pawlcyn, author of Big Small Plates
A Brief History ofJoy
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1930: The United States stock market crashes creating the great depression.
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1931: Irma Rombauer takes $3,000, the modest legacy her husband leaves at his death, and she self-publishes the first Joy of Cooking. She is 54 years old.
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1932: Irma tries to sell her book to a commercial publisher, Bobbs-Merrill of Indianapolis, IN, and is rejected.
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1933: Prohibition is repealed and Adolf Hilter becomes to Chancellor of Germany.
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1935: Bobbs-Merrill receives another submission of the Joy of Cooking from Irma. This version is not the self-published book but a revision, typed and bound in 15 notebook binders.
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1936: March 26 is the publication date for the first commercial Joy of Cooking. The first print run is 10,000 copies and the book costs $2.50.
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1937: The Golden Gate Bridge is completed in San Francisco and Gone with the Wind, a Scribner book, wins the Pulitzer Prize.
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1939: Bobbs-Merrill publishes Irma Rombauer's book Streamlined Cooking, a cookbook dedicated to convenience foods. The book is not a commercial success.
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1940: Freeze-drying is invented.
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1941: Pearl Harbor is attacked and America enters World War II.
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1943: The bestselling "wartime" edition of Joy of Cooking is published which includes how to creatively deal with the food rationing during World War II.
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1946: A "post-war" edition is printed with very few changes.
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1947: The microwave oven is invented.
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1951: Marion Rombauer Becker joins her mother Irma as co-author of this edition.
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1955: Gunsmoke debuts on CBS.
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1961: John F. Kennedy is inaugurated as the President of the United States.
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1962: Irma Rombauer dies in her native St. Louis. The sixth edition of Joy of Cooking is published.
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1963: The French Chef with Julia Child debuts on public television.
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1969: Neil Armstrong and Buzz Aldrin become the first to walk on the moon.
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1970: The Beatles break up.
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1974: President Nixon resigns and Stephen King's Carrie is published.
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1975: The first--and last--edition of Joy of Cooking that is completely Marion Rombauer Becker's work is published.
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1979: Margaret Thatcher becomes the Prime Minister of Great Britain.
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1980: The median household income in the United States is $19,074 and it seems the entire country is playing PacMan.
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1981: The first genetically engineer plant--the Flavr Savr tomato--is approved for sale.
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1984: Coca-Cola changes its 99-year-old formula and launches New Coke.
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1990: East and West Germany unite.
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1997: After a more than a two decade hiatus, the eighth edition of Joy of Cooking is published by Scribner with Ethan, Marion's son, at the helm.
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2006: A new edition of Joy of Cooking, based on the writing and structure of the 1975 edition, is published to celebrate the 75th anniversary of Irma Rombauer's self-published cookbook. |
Joy Trivia
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• For the 75th anniversary edition, 4,500 recipes were tested that used a total of 400 pounds of butter, 300 quarts of milk, 485 pounds of red meat, and 275 pounds of fish and shellfish.
• Under Napoleon, canned food was invented to feed his army as it invaded Russia. One of the scientists involved was Louis Pasture, inventor of the pasteurization process. Their method of canning food has barely changed to this day.
• The average age of a recipe tester working on the 75th anniversary edition was 46.7 years.
• Recipe testers spend 8,798 hours testing recipes and techniques for the latest edition.
• The knife was the first cutlery invented, followed by the spoon, and, much later, the fork (11th century A.D.).
• Caffeine is the most widely used behavior-changing chemical ingested worldwide.
• Eating cheese slows the decay of teeth.
• A light coating of oil speeds cooking and improves flavor of most grilled foods.
• Some of the most requested recipes from past Joy of Cooking editions include Chicken Marengo, Chocolate Cake (also known as the "Rombauer Special"), and Golden Glow Gelatin Salad.
• Ice is considered one of the most important ingredients in making drinks.
• Popsicles, baby back ribs, smoothies, and power bars are just a few of the recipes making their debut in the 2006 anniversary edition.
• The 2006 Joy of Cooking has instructions on using natural ingredients to color Easter eggs: beets for pink; chopped red cabbage for blue; tumeric for yellow; and the skins of 12 red onions for orange to burnt orange.
• Slow cooker recipes are included in the 2006 Joy for the first time.
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Book Description
Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.
Today, nine revisions later, the Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.
Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove."
JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.
This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense.
This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.
In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.
This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles -- those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.
As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY.
This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.
Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.
Happy Anniversary, JOY!
Customer Reviews:
Still the Champ, if you can only have one cookbook!.......2007-10-11
The `New Cookbook, 14th Edition' from `Better Homes and Gardens' is a heavyweight contender for best `if you have to have only one cookbook...' title, weighing in against the perennial champion, `The Joy of Cooking', now at its 75th Anniversary edition. The first of these contenders has been my mother's favorite for at least the last 40 years, and her original copy is so beat up (thus the purchase of a new edition), I can't even see the publication date on its binder, where the covers have literally fallen off the spine.
Looking at the bare figures, `Joy' would seem to be a clear winner, with almost twice (1132 versus 656) the number of pages and almost three times (4000 versus 1400) the number of recipes. Going one step deeper and comparing the Tables of Contents, `Joy' has 39 chapters to `Better Homes' 23 chapters, meaning that `Joy' gives some topics a highlighted treatment missing from `Better Homes'. And yet, `Better Homes' has things going for it, especially considering the fact that there are millions of people such as my mother who have been going to it for so many years.
`Better Homes' most obvious attribute is its 3 ring binder style, which means that every page will lay perfectly flat AND one can easily remove any page and photocopy it on an inexpensive home multipurpose copier / scanner / printer. No small consideration compared to `Joy's' sewn signatures which are a bit awkward if you are looking at candies at the end of the book or appetizers near the front of the book. This virtue is diminished just a tad by the fact that the binding is a non-standard size, not carried by your local Staples. (I looked, to try to replace the binder laying on my workbench in three pieces!). Another virtue associated with this design is the tabbed dividers for each section. This makes browsing to look for a nice egg recipe much easier than in `Joy'. The next obvious virtue is its color pictures. This is not a clear win, since `Joy's line drawings of how to techniques are often superior to `Better Homes' static pics.
`Better Homes', after over 40 years on the bookshelves, primarily succeeds at the one thing every `general purpose' cookbook must do well. It has good recipes for virtually every basic, and most of the not so basic preparations the average home cook will want to do in the kitchen in the course of a year. The only stock recipes I could not find was one for Genoise and one for the en papillote cooking technique. Not only do both appear in `Joy', but the Rombauer / Becker clan gives us two different recipes under both rubrics! But, `Better Homes' still has things going for it!
Looking at the layout, writing, and selection of recipes in `Better Homes', I find much that I like. Many standard recipes are provided with well-written variations, and especially variations I am really interested in trying, such as the blueberry variations on pancakes and muffins. There are also many full-blown parallel recipes when there are several classic ways for making a basic dish, such as biscuits, both rolled and cut and drop biscuits. I am also fond of how most of the recipes are written. Few details are overlooked, yet the writing is crisp and no nonsense direct and to the point. The one thing which will most appeal to the average home cook is that the book makes a point of using only familiar ingredients certain to appear even on the smaller local supermarket shelves. On the other hand, there is little or no holdover from the dark days of 1950s cooking making heavy use of canned or dried ingredients. On the other hand, canned mushrooms, mushroom soup, and hydrogenated shortening are not missing entirely and more than once I found recipes where butter does better than Crisco.
The two things which most impressed me were the overall selection of recipes and the excellent introductory chapter on `Cooking Basics'. There is an entire library of cookbooks who try to give a good treatment of this subject, and end up giving us just a short chapter of filler to pad out their standard 250 pages. `Better Homes' does it right, as befitting its `be all things' ambitions. The recipe selection is broad enough to appeal to even the more adventuresome home cook, with its recipes for breads, homemade pasta, and homemade salad dressings. My problem with some of the more elaborate recipes is that the product is almost certain to be not as good as what you get from a commercial source. The cinnamon bun recipe, for example, is not nearly as good as my standard from `Baking with Julia'. I was also skeptical of it's hot cross buns recipe, a preparation which is remarkably difficult, as baked goods go. Remarkably, `Joy' passes on both these recipes, reinforcing my belief that for these specialties, one will be far better off going to a book specializing in baking for an authoritative recipe.
IF I were limited to a single cookbook, my personal choice between these two is `Joy of Cooking', simply because it's recipes are just as good as `Better Homes', and there is more of it. But, if your family tradition belongs to `Better Homes and Gardens', you will not be disappointed by their offering.
My final word on Joy is that I miss the notebook binding style, which made every page lay flat. Still a great book, however!
Joy of Cooking.......2007-10-10
This book is the bible for cooks. Even the most inexperienced individual can use this book and produce a wonderful meal or dish. It is a must for any kitchen library.
Great reference cookbook..........2007-10-04
This is a much improved version from the last one where many things were left out or barely touched. I had to buy it just to see and because, of course, I am a cookbook collector.
a thorough and extensive work with great little anecdotes throughout.......2007-10-01
This edition of the Joy of Cooking still acts as a keystone to any kitchen. The tone has become much more modern. Many of the recipes have several versions. In a time when many people claim to master and appreciate various world cuisines, this is a book no one should overlook. It has a plethora of standard dishes. Serious discussion is given to ingredients and techniques, making this a true bible for any workaday chef. Perhaps the most appealing aspect is the personal anecdotes sprinkled throughout. Talk about friends and relatives and even mini history lessons abound. It says that Chicken Marengo apparently was a favorite of Napoleon. The recipe doesn't list mushrooms as an ingredient, but these are mentioned out of the blue in the penultimate step. The dish turned out quite well, though. A wonderful discussion of fish is included, however some of these are well nigh impossible to obtain in mainland USA. For instance, it mentions that bouillabaisse will never taste as it should, as the proper types of fish aren't available stateside. That said, it is a thorough work and includes everything from leek and potato soup to fruitcake and meatloaf. The sections within a chapter mostly begin with a few introductory comments such as a bit about foraging for wild greens in the salad section. Some recipes have been modified and even changed. Mom's earlier edition has a poundcake recipe that includes milk (and is fantastic.) The new version: no milk, but a better discussion of butter cakes, on the whole. Their suggestion of brandy is both welcome and successful. This is more than just a cookbook. This is a guide and priceless resource in the kitchen. Even Julia gave it her blessing in the form of a positive note at the beginning of the book just after she'd moved to California.
Still number 1.......2007-09-29
I bought my original copy in 1969. There wasn't much left of it, so I was very happy to see a brand new addition. It's the most complete cookbook I've ever seen
Book Description
Charlie Papazian, master brewer and founder and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing. This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.
The Complete Joy of Homebrewing, third edition, includes:
- Getting your home brewery together: the basics -- malt, hops, yeast, and water
- Ten easy lessons for making your first batch of beer
- Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few)
- Using fruit, honey, and herbs for a spicier, more festive brew
- Brewing with malt extracts for an unlimited range of strengths and flavors
- Advanced brewing techniques using specialty hops or the all-grain method or mash extracts
- A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section
- And much, much more
Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.
Customer Reviews:
Essential knowledge for those who make beer at home.......2007-09-15
I bought this book as a stepping stone into the world of creating beer. Not only does this humorous and insightful tome offer advice on the essential equipment needed to brew beer, but does so in a way that is wonderfully organized and succinct. Mr. Papazian's book covers every aspect of beginning homebrewing and better homebrewing, as well as offering a glimpse of the more advanced world of creating your own wort from grain. The three main sections of this book are divided into skill and experience level, are very well organized and leave you with the feeling that anyone can make good beer. If you want to start brewing your own beer at home, buy this book and "How to Brew: Everything You Need To Know To Brew Beer Right The First Time" by John Palmer. You won't be sorry you purchased these books.
Perfect for beginners to intermediate.......2007-09-03
This book was at my side when I started homebrewing and I strongly recommend it for beginners. I found that getting over the hurdle of brewing the first batch was the most intimidating thing, and brewing becomes much easier starting with you second batch. This book is excellent at walking a total newbie like I was through the process of the first batch. Plenty of detail, descriptions and steps laid out. The book also has a good catalog of different beer types from around the world, a handy guide to their ingredients, and then a long list of straitforward recipes that help you brew them. Pretty good hops list too. I've recommended this book to anyone I know who's getting started.
All brewers should have this book.......2007-08-23
This book is excellent in every regard. I have not been brewing long, but it has thus far been both a good introduction and a huge reference for all kinds of products and processes in brewing.
Very Informative.......2007-08-09
This was a wonderful purchase filled with lots of good information. I am a new homebrewer and really enjoyed learning more about it
A Great Place to Start.......2007-04-28
I've been homebrewing for a year now, and I have used this book extensively during that time. In fact, I still use this book. It is full of all sorts of helpful information and techniques. Also, it provides good background information. This can be used as a sort of manual for homebrewing but it can also simply be read; some of the stuff in the book is fascinating even if you're not ready to start brewing yet. This book can easily get you through your first couple years of homebrewing without the need for additional sources. For those of you who are jsut starting, best of luck!
Average customer rating:
- The best Damn Homebrewing book ever.
- This is THE book
- The standard intro for those starting out
- The bible of homebrewing
- All you ever wanted to know about home brewing.
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The New Complete Joy of Home Brewing
Charlie Papazian
Manufacturer: HarperResource
ProductGroup: Book
Binding: Paperback
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| Cooking, Food & Wine
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ASIN: 0380763664 |
Amazon.com
"Relax. Don't Worry. Have a home-brew." It's the mantra of home-brewing, a phrase that nods to the technical aspects of brewing only as it dismisses all stress with a sip and a smile. Home-brewing is fun, after all. Charlie Papazian didn't just coin the term, he virtually spearheaded the home-brewing revival in America. Figurehead for the American Homebrewers Association and its membership magazine, Zymurgy, Papazian is one of the founding fathers of the modern home-brewing scene.
Often touted as the home-brewer's bible, The New Complete Joy of Homebrewing charts a beginning brewer's course, keeping the focus on enjoying the process as well as the results of home-brewing. An easy-to-use table of ingredients helps the newly initiated design their own recipes, although many home-brewers happily spend years sampling those Papazian provides. Dozens of recipes for all levels of experience are here, christened with the most improbable (and irresistible?) names in home-brewing literature ("Toad Spit Stout," "Cheeks to the Wind Mild," and "Goat Scrotum Ale" among them).
While Papazian's classic does cover a broad sweep of home-brewing techniques (including more advanced procedures like grain mashing and yeast culturing), it's more than just a home-brewer's guidebook. Papazian's personal take on the history of American brewing is an entertaining read for any beer enthusiast, and his laid-back, humor-driven style engages readers whether or not they've ever boiled up a brew. This book makes home-brewers almost as often as it helps them. If enthusiastic friends haven't convinced you to start home-brewing, The New Complete Joy of Homebrewing undoubtedly will. --Todd Gehman
Book Description
Stouts, ales, lagers, porters, bitters, pilseners, specialtybeers, and meads. . .they're all remarkably easy to make! WithThe New Complete Joy of Home Brewing -- acclaimed by criticsand amateur brewmeisters alike as the best and most authoritative guide on the market -- you can learn to make beer just the way you like it! And it's fun! Whether you prefer a richer, creamier head, a more flavorsome, full-bodied brew, or a sparkling, sweeter ale -- from the lightest lager to the darkest stout -- as a home brewer you can make them all and even keg your own like the beer masters of old!
Simple, Easy-to-Follow Sections on:
- Getting your home brewery together: the basics -- malt, hops, yeast and water
- 10 easy lessons to making your first bubbling batch of beer
- Brewing exciting world-class styles of beer that will impress and delight your friends
- Using fruit, honey and herbs for a spicier, feistier brew
- Brewing with malt extracts for an unlimited range of strengths and flavors. . .and much, much more!
Plus: A complete home brewer's glossary; a fascinating look at the history of beer; details about the advanced world of all-grain and mash extract brewing; growing your own hops; more than 50 fantastic recipes-from Cherry Fever Stout to Monkey's Paw Brown Ale.
Over 80 Illustrations -- Contains New Up-to-Date Information!
Customer Reviews:
The best Damn Homebrewing book ever........2007-09-28
The title speaks for itself.
I have been brewing beer, making wine and beer for over 20 years. I still pull this book out as a referance, on a regular basis. Don't brew without this book.
Dave
This is THE book.......2007-08-31
If you homebrew, you need this book-period. Papazian coveres just about every situation a homebrewer could come across and gives a great understanding of beer making. I have used it for over 10 years now and still need to refer back from time to time when I need help.
The standard intro for those starting out.......2006-06-12
This book is the standard for those starting out. It is often included in brewing kits and covers brewing in a broad manor. Charlie's motto is to relax, don't worry, have a home brew. This is very good advice. Most of what we do while brewing can be done in many ways and the processes have a high tolerance for variations.
The Complete Joy of Home Brewing is like three books in one. After some introductory material, history and such, there is a beginners guide, and intermediate guide and and advanced guide. The beginners guide gives you everything you need to brew your first beer. There is no reason to read the entire book before getting started. This is really nice because once you get the equipment you need you want to get started as soon as you can. The beginners section is only about 30 pages.
In each section Charlie covers ingredients and equipment as well as how to use them in a more and more complete fashion as he moves from beginner to advanced coverage.
Parts of this book seem a little dated but it is a good starting point.
The bible of homebrewing.......2005-09-20
If your interested in homebrewing, this book is the place to start. I've read it cover to cover several times over the years and have used it as reference many times. It's easy to understand for a beginner and is where i learned the most important phrase of homebrewing, "relax and have a homebrew".
All you ever wanted to know about home brewing........2004-06-11
I got interested in home brewing last fall ('03) and went to a shop that specializes in equipment and kits. From there, I wanted to get into learning more about the process and devining my own concoctions. This book is a recommended upgrade to their beginners kit and I purchased it later after brewing a kit or two. After reading this book, I am very confident that I know what to do to get the tastes out of the different breeds of hops and grain mixtures. This book actually goes a little further than I needed it to, as it goes into the chemical processes with the different ions in the water, and such as that. However, if you are a beginner brewer and want to delve into your own creations, this is where to go. It's a great work to set you on the right track. It has everything you WANT to know and some that you could probably care less about, but worth adding to the shelf if you enjoy the hobby.
Book Description
A recipe collection book that helps collect the traditions of a lifetime easily and elegantly. Includes 12 sections, each with 4 ways to organize.
Pocket pages for clippings
Lined recipe pages for handwritten favorites
Clear full pages for handwritten favorites
Clear pocket pages for recipe cards & photos and
24 glorious recipe cards to start you off.
This book is constructed to last a lifetime, the cover is sturdy hardboard, laminated to resist spills of a busy kitchen. Extra~duty binder rings have 2 springs, to reduce spring fatigue and misalignment, and to lock - so they cannot open accidentally.
Customer Reviews:
Recipe Collection Book.......2007-10-09
This book is an excellent way to organize your favorite recipes! I recommend it. It would make a terrific gift for someone in the family wanting to pass on their family's favorite recipes! You can write out recipes on a full designed page, or insert recipe cards in pockets. It allows for variety in the presentation of each section.
I loved this book.......2007-07-09
I actually used this book to put all the recipes into after typing them into some cookbook software (Matilda's Fantastic Cookbook Software). The end product looked great! I'm buying five of these books and am going to give them away to everyone next christmas.
The Family Recipe Collection Book.......2007-05-16
This is one of a very few items I have purchased on the net that I am "more" than satisfied with. I couldn't believe the quality of this book - actually, it is a 3-ring binder. And, I can actually run the pages through my computer printer (my penmanship is very poor). It's wonderful. I was very pleased.
collections.......2007-03-18
This is just what I wanted, it has a lot of room to put your info in.
I realy like it.
Great!!.......2007-01-29
This is a great book and my whole family now has a copy to pass on from generation to generation. I love it!
Book Description
Joy Bauer, New York City's hottest nutrition guru, has taken the nation by storm with The 90/10 Weight-Loss Plan. Now, Joy reveals the secrets to creating meals that will help you lose weight and keep it off. Following the 90/10 plan--an easy, balanced diet of 90% nutritious food and 10% Fun Food-Cooking with Joy is the perfect book for those looking to create healthy at-home meals. Only Cooking with Joy features:*Over 100 recipes for breakfast, lunch, dinner, AND DESSERT!*Joy's Guide to Navigating the Grocery Store*Kids in the Kitchen--a chapter devoted to kid-friendly meals and snacks.
Customer Reviews:
awesome!.......2007-08-09
I love this book. It has great yummy recipes and the diet is not too hard to follow. It worked for me!
Good food ideas book .......2007-05-13
The book contains good ideas and a break down of all calories in a given meal. Some of the recipes seem a little banal.Others are pretty good.
Book Description
On September 6, 1989 Norris Chumley was at a crossroads. At 330 pounds and rising, it was simply a matter of time before he would again tip the scales at the 400 pounds he had reached many times before. He had been on virtually every diet, and they'd all failed. He felt hopeless, and, in rare glimpses of honesty, secretly admitted he was slowly committing suicide.
The Joy of Weight Loss is the dramatic story of how Norris Chumley turned his life around. It details how Chumley came to accept his conflict about food and body image and finally looked long and hard at his weight fluctuations and diet history. Chumley shares his experiences and secrets of success—of how he discovered joy and lasting happiness, with permanent freedom from obesity.
Unlike other weight-loss or diet books, The Joy of Weight Loss is a weight-management book that offers a fresh new solution to everyone's quest for health and happiness. There are no magic pills, no starvation or binge diets. There are no crash courses or deprivations. Chumley instead counsels a sensible diet, taking pleasure in pleasurable movement rather than a punishing exercise regime, and, most importantly of all, learning to surrender yourself to a higher power and discover a true form of self-love that is at once accepting and transforming.
Customer Reviews:
eating for the enjoyment of it.......2007-04-02
Norris encourages eating for enjoyment (physically, mentally, spiritually) He sets a stage to do this and uses baby steps to build on.
Not quite my cup of tea........2006-02-17
I like the concept of making weight loss more of a spiritual journey, but Chumley's religious approach is a little more than I can accept. I think if you are really at rock bottom regarding your weight, or if you are quite religious to start with, this book is more likely to be helpful to you. On the plus side, it is simple to understand, concise and well-written. Not a bad read, and has some helpful bits even if you're unable to accept the entire book as a new way of life.
Give God the Glory.......2003-05-15
This is a great book, easy reading, inspiring, and motivational. You can't ask for a better way to lose weight than with God. It's so great, in fact, that a friend and I have started a group at yahoogroups, based on the book...
Awesome.......2001-06-01
This book is full of common sense and good advice. I've lost 25 pounds on it, and it's gone forever. This is the best book.
Thank God for this book. It's great........2001-03-04
This book is the real thing. The author did what few people can do, lose weight and keep it off for good. It's a whole new idea about how to get thinner. No b.s. here. Honest and simple. There's a lot about simple nutrition, but no dieting. I like it because I can eat anything, and often, all day long. Chumley doesn't make me do heavy exercise, either. I started just walking 10 to 15 minutes a day and that was enough and I could do it. Most important, this book brought me closer to God and helped me put my beliefs into action. I'm losing weight with it. Thank God. I think this book can help you too. Give it a try. I also like his website
Book Description
An original book on the craft of mixology is a rare gem. Gary Regan’s
The Joy of Mixology is such a gem, one whose genius lies in Regan’s breakthrough system for categorizing drinks that helps bartenders—both professionals and amateurs alike—not only to remember drink recipes but also to invent their own.
For example, once you understand that the Margarita is a member of the New Orleans Sour Family, you’ll instantly see that a Kamikaze is just a vodka-based Margarita; a Cosmopolitan follows the same formula, with some cranberry juice thrown in for color. Similarly, the Manhattan and the Rob Roy, both members of the French-Italian family, are variations on the whiskey-vermouth-bitters formula.
In this way Regan brings a whole new understanding to the world of cocktails and how to make them. Not only will you learn how to make standard cocktails, you’ll actually learn to feel your way through making a drink, thereby attaining the skills needed to create concoctions of your own. And as Regan explains methods for mixing drinks, how to choose bartenders’ wares and select spirits and liqueurs, and the origins of many cocktails, you’ll feel as though you’re behind the bar with him, learning from a master. Plus, his charming and detailed history of mixed drinks raises this far above the standard cocktail guide fare.
With more than 350 drink recipes,
The Joy of Mixology is the ultimate bar guide. Ground-breaking and authoritative, it’s a must-have for anyone interested in the craft of the cocktail.
Customer Reviews:
Could be organized better.......2007-07-31
I liked the content of the book, however i wish it were organized by alcohol type not alphabetical. It makes it longer to find something you would actually drink.
hello..........2007-05-24
Great book, lots of information, a must have for anyone who appreciates and wants to learn more about cocktails.
More than a recipe book.......2007-02-16
I enjoy reading Regan's descriptions of cocktails, their recipes and histories, but also included are explanations about every aspect of the bartending craft. I appreciate his advice on tasting each ingredient to arrive at a properly balanced drink.
Joy of Mixology.......2007-01-15
I love the book and refer to it all the time. Lots of current drinks as well as old standbys. It's great for the anyone who likes to mix cocktails.
The cocktail book I turn to first.......2006-12-04
The chart in the middle of the book is invaluable. At a glance you can see what you can make with the ingredients on hand and confidentally experiment without straying too far off tried and true formulas (who knew the Sidecar and Margarita were related?).
Average customer rating:
- 2 books exactly the same
- All your Favorite Foods - Lots of Fun!
- Not What I Thought
- Great for the beginning cook!
- Terrific!
|
Cooking With Joy: The 90/10 Cookbook
Joy Bauer , and
Rosemary Black
Manufacturer: St. Martin's Press
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
Low Fat
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Weight Loss
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
Similar Items:
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The 90/10 Weight-Loss Plan: A Scientifically Designed Balance of Healthy Foods and Fun Foods
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Joy Bauer's Food Cures: Treat Common Health Concerns, Look Younger & Live Longer
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The 90/10 Weight Loss Cookbook
-
Complete Idiot's Guide to Total Nutrition, Fourth Edition
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The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0312312539 |
Book Description
Why have so many people tried and loved Joy Bauer's 90/10 Weight-Loss Plan? The answer is simple: it works! On the 90/10 plan, dieters follow a balanced diet of 90% nutritious foods and 10% "Fun" foods-whatever you want, whenever you want. Since you don't feel deprived of your favorite foods, The 90/10 Weight-Loss Plan is a program you can stay on successfully. Now, Joy, one of New York's hottest nutritionists, reveals the secrets to creating meals that will help you lose weight and keep it off. Cooking with Joy delivers a 14-day menu plan and over 100 satisfying and delectable recipes. Forget about chalky diet shakes and bland frozen meals. Using Joy's healthy recipes plans, you and your family will enjoy dishes like Apple Cinnamon Crepes, Chicken and Cashew Lettuce Wraps, and Creamy Pumpkin Pie. Cooking with Joy is the perfect book for those looking to shop smart and create delicious and healthy at-home meals. Only Cooking with Joy features: Over 100 recipes for breakfast, lunch, dinner, and dessert! A fourteen-day menu planner Nutritional information including variations to fit 1200, 1400, 1800, and 2000 calorie-a-day eating plans Joy's aisle-by-aisle guide to navigating the grocery store Kids in the Kitchen-a chapter devoted to kid-friendly meals and snacks, including Cheerios French Toast and Pretty in Pink Soup Gourmet dinners perfect for parties and holiday gatherings Gourmet meals for parties-From Jamaican Jerk Chicken with Mango Salsa to Roasted Red Pepper Frittatas Kids in the Kitchen-- Banana Choc-Topus, Rainbow Chicken Nuggets, Frozen Pudding Lollipops, and more! A 14-Day Menu Plan Joy's Top Ten Tips-How to get the most flavor from the foods you eat Joy's aisle-by-aisle guide to navigating the grocery store-where to stop and where to steer clear!
Customer Reviews:
2 books exactly the same.......2007-08-06
I bought the Cooking with Joy and The 90/10 Weight Loss Cookbook. These two books are exactly the same with different looking covers. I'm shipping one back. Just wanted to save others the hastle.
All your Favorite Foods - Lots of Fun!.......2006-05-12
Love this book! Lots of great recipes and easy planning.
Not What I Thought.......2006-03-16
I had thought this book would be full of common recipes but instead the recipes have lots of ingredients & are just more than I was looking for.
Great for the beginning cook!.......2005-12-29
I was a little intimidated when I saw the recipes, because some of them have a lot of ingredients. Well, a lot for me, who's more of a '4 ingredients or less' type of person. But they're explained really well, and the steps themselves are simple. The ingredients that I've encountered so far are simple to find, and the results are tasty, simple food. Some of the receipes might be a little too elementary for people who have a clue in the kitchen, but I really don't, so it helps me out a lot. Plus, there's a section for kid-friendly dishes, and another that puts together menus for 'fancy meals' with 2-3 dishes. They're a bit more exotic than the tuna salad and angel hair pasta picatta I've tackled thus far.
Oh, and before the section on recipes they have general cooking tips, which is really great. I really like the 'aisle-by-aisle' guide section. It helps to know how to properly store the fruits and veggies I get (and for how long), and what the different health aspects are to different types of fish or poultry or beef, or what different spices are typically used for.
So, for me, this was a great book. Now my only problem is I have so many leftovers piling up because I want to try everything!
Terrific!.......2004-05-16
This is a great companion to Joy Bauer's groundbreaking 90/10 Plan. This is a diet plan that doesn't feel like one and offers stunning results without giving anything up. The recipes are accessible, easy to prepare, and offer a wide range of options for even the fussiest of eaters. This is a book to be used for years to come.
Average customer rating:
- Delighted
- sublime taste with a caveat
- One of the absolute best
- A seriously flawed cookbook
- NYC Gouret Vegan without the schlep into NYC
|
The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant
Joy Pierson ,
Bart Potenza , and
Barbara Scott-Goodman
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Middle Atlantic
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
Vegan
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Similar Items:
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The Mediterranean Vegan Kitchen
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Sinfully Vegan: Over 140 Decadent Desserts to Satisfy Every Vegan's Sweet Tooth
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Vegan World Fusion Cuisine : Over 200 award-winning recipes, Dr. Jane Goodall Foreword, Third Edition
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Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
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The Complete Vegan Cookbook: Over 200 Tantalizing Recipes, Plus Plenty of Kitchen Wisdom for Beginners and Experienced Cooks
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0609809814
Release Date: 2003-07-22 |
Book Description
It's hard enough to satisfy choosy diners at a hot New York restaurant—imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.
The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special—Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.
With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs,
The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.
Customer Reviews:
Delighted.......2007-07-21
The Candle Cafe book is just what I needed. I am trying to pass the Veg Soc Diploma, and need to construct a dinner party menu for 4 people. I want to make a vegan meal, and the recipes in this book look fairly easy to make, colourful, and there are lots of tips. The one thing which would have really helped me, would have been some menue suggestions. However I am looking forward to trying out all the dishes. Thanks,
sublime taste with a caveat.......2007-06-18
After reading many of these reviews, I realized that I wasn't crazy! While the taste of the recipes I've made so far have been sublime (the tofu satay and the roasted veggie panini on ciabatta were heaven!), I agree that some of the recipes make an awful lot of sauce, or the ingredients amounts are incorrect.
For example, someone mentioned the Aztec Salad. Yes, it took almost two hours to put together, but the tempeh and roasted tomato dressing flavors were worth it. However, the marinade looked like way too much liquid (and like other reviewers, I couldn't afford to waste too much agave nectar!), so I just cut it in half. The quinoa part of the salad did make too much, so I wonder if I had halved the quinoa, it would have been a better balance (couldn't really taste the corn or beans or peppers). I also found the Chana Masala to smell amazing, but a little dry. The herb farm dip called for a whole onion, which was waaaay too much (my eyes watered when I opened the food processor's lid!).
However, if you are experienced in the kitchen, you can recognize these issues, and counterbalance them by tweaking the recipes. It is a shame that there was not better editing, but the book really isn't that expensive (on Amazon ;)
Overall, I have had good success with these recipes, and the flavors are truly amazing. Fresh and interesting, the recipes are far from dull! I can't wait to make the tempeh burgers with mango ketchup and grilled pineapple this weekend! I have just learned not to try these recipes out on anyone other than family before a test run. I heard about this cookbook after visiting the real Candle Cafe in NYC, which is definitely not a hit or miss! Buy this cookbook for its creative, amazing flavors, but be prepared to alter some recipes.
One of the absolute best.......2007-02-11
I own over 40 vegan cookbooks and this is in my top 3.
A seriously flawed cookbook.......2007-01-04
Did the reviewers who gave this cookbook 5 stars even try making any of the recipes?! There is no way "Candle Cafe" merits a flawless rating! Many other reviewers have pinpointed this book's numerous shortcomings: inaccurate measurements, hard-to-find ingredients, faulty directions. I totally agree and would further emphasize that THIS IS NOT A LOW MAINTENANCE COOKBOOK. "Ingredients found in any grocery store"? How many run-of-the-mill grocery stores carry agave nectar or umeboshi paste? "Quick and easy recipes" for "busy mothers on the go"?! Candle Cafe's recipe for seitan steaks requires cooks to soak wheat dough in the fridge overnight, wash and rinse said dough multiple times over the course of 2 days, boil it in broth for 2 hours, and then marinade the steaks for 2+ hours. Honestly, the average main course in this book takes at least an hour to prepare (this is coming from someone who's tried her hand at at least half of these recipes).
The one recipe worth having in this book is seitan piccata; and I would recommend checking out this cookbook from a local library to copy it for free. If you're looking for a practical but delicious vegetarian cookbook, try one by Deborah Madison ("Vegetarian Cooking for Everyone" or "Vegetarian Suppers.") For great vegan recipes (including a really fast homemade seitan recipe) look for "Vegan with a Vengance" by Isa Moskowitz. "Candle Cafe" totally isn't worth the money. Anyone who tells you otherwise is either a friend of the author or someone who hasn't tried making any of these recipes.
NYC Gouret Vegan without the schlep into NYC.......2006-12-16
I can't say enough. The book is terrific and easy to follow. As would be expected, some of the more complicated menu items have more complicated recipes (duh). With a reasonable amount of effort, the ordinary home cook can enjoy these vegan gourmet delites without the schlep into NYC.
The only recipe to completely stump me is the homemade seitan...hope to get that one figured out soon.
Amazon.com
Pickling food seems like a form of culinary alchemy to most of us. Or we recall it as something grandmothers used to do, laboring over heaps of vegetables and huge, steaming kettles to turn out jars of jewel-like pickles and piquant chutneys.
In the first chapter of The Joy of Pickling, Linda Ziedrich demystifies the pickling process. She explains the difference between fresh pickles made with vinegar and longer-keeping, salt-preserved, fermented pickles. Her detailed explanation of canning methods, including low-temperature pasteurization, shows how to avoid risky problems.
After reading the opening of this pickle primer, go straight to the "Quick" and "Freezer Pickle" chapters and discover how easy it is to make Green Olives with Lemon and Thyme and Freezer Dill Slices without any sterilizing, boiling, or safety issues. In addition, you get to enjoy them within 24 hours. When you are more confident, let Ziedrich guide you through pickling Spicy Broccoli, Pig Ears, Korean Kimchi, and Irish Corned Beef. Her three recipes for pickled eggs are also bound to please. --Dana Jacobi
Book Description
Turn the colors and flavors of the harvest into a year-round delight.
Customer Reviews:
The most exhaustive treatment of pickles you can buy..........2007-07-01
If "Making Sauerkraut and Pickled Vegetables at Home" is an introductory guide, think of "The Joy of Pickling" as the definitive handbook of pickles and pickling.
The book starts out with a 30 page primer on the art and science of pickling. All of the mysteries of pickling methods are revealed here. This chapter alone is worth the price of the book, but there is so much more.
The next chapter is 44 pages devoted to the healthiest of all pickles, the lactic-fermented vegetable. Cucumbers are here, as you would suspect, as are radishes, turnips, cucumber kimchi, mustard greens, cherry tomatoes, apples, bean sprouts, and a Turkish mixed-pickle.
On page 63 is one of many education side-bar articles. This one is about "the perfect pickle pot". An old Chinese design with a built in airlock. You can expect this sort of educational experience all the way through the book. I have never before seen a recipe book as a "page turner" before picking this up.
There is a section on "fresh" pickles. These are pickles that are not fermented but instead are preserved with vinegar. This topic is exhausted with nearly 100 pages of recipes and insight.
Next up is my favorite section. Cabbages! I have long been a fan of kimchi but it is so expensive at the local grocery. Now I make it by the gallon. (For which my wife is thankful of the walk-in pantry.) There are also German sauerkraut recipes, Chinese sour cabbage, in fact, more versions of pickled cabbage than I ever knew existed, and I have loved every one of them.
Now it may sound like a lot to cram into a single book, but to be honest, there are six sections I haven't even covered.
Chapter 5 is devoted to pickles from the far east.
Chapter 6 is a collection of sweet pickles.
Chapter 7 serves your instant gratification for quick pickles. (Two days or less)
Chapter 8 "Freezer Pickles" Pickles without heat or fuss.
Chapter 9 Chutneys, salsas, and relishes.
Chapter 10 Pickles meat, fish and eggs.
While I myself am partial to the fermented pickles, I have to say that this book is a wonderful resource for all types of pickles. If you make pickles, this book should certainly be in your pantry, right next to your pickling crock!
Truely a good cookbook!.......2007-06-22
I was kind of a newbie at canning when I bought this book. I had only tried it 2 or 3 times before I got this book. It seemed to be a rather confusing and frustrating process. I read some of the other cookbooks aimed at veterans and was just confused. They would say things such as "adjust the jar rings"--I'm thinking "adjust from what, to what?". This author is kind enough to be clear. She says something like: "screw on the jar rings until they are tight, but not as tight as they could be if you apply force". Now that makes sense to me. I've made a few recipes from this book now. The instructions are very clear, and all of the things I made have turned out perfect. And while I love the canning recipes, I REALLY love the section on freezer pickles. I get rave reviews every time I bring the Lime-Mint Freezer Pickles to an event, and they couldn't be easier to make. And for the advanced picklers out there, this book has plenty of really interesting, unique recipes to try. I highly recommend this book for all skill levels!
the joy of pickling by linda ziedrich.......2005-10-28
this book explains about picking the different terms of pickling ... cabbage; hows its done. i ordered this book by the
excellent reviews by others. every thing everyone else said was
right on the money..please buy this book on pickling. made me
understand a lot of things that i did not know. kimchee recipes
all kind of ways about to prepare it. a real handy book
all kinds of fruits and vegetables can be pickled just
have to know the ropes from this book. like my husband says
learn the tradition. thanks so much
The Joys Of Pickling.......2005-10-26
I really enjoyed the book and the recipes But I feel there was
too much emphasis on peppers and gherkins etc.I was actually
looking for more seafood and meats brines and preservatives.
But very happy anyhow. Thanks Lins.
More than cucumbers..........2005-04-27
This book is wonderful addition to my cookbook collection. I'm very picky about cookbooks but the minute I got this one home from the library I was hooked. I ordered my own copy the next day. I love the chapter on "Unique Pickles of the Far East". My fridge is never without Korean or Mrs. Kim's pickled garlic; it's so convenient to pluck a peeled, pickled clove or two out of a jar when a meal needs garlic. The chapter on "Quick Pickles" was made for impatient souls like me, these pickles are ready in 2 days or so. There is also a great chapter on chutneys and relishes. Yum! There are so many pickle recipes besides the obvious cukes and green beans. "Joy of Pickling" includes prunes, shrimp, mangoes, purslane, Jicama and many other surprises.
If your garden (or friend's garden or farmer's market) runneth over, and you like pickled foods, you won't know how you lived without this book.
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- Land of Plenty: A Treasury of Authentic Sichuan Cooking
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- Making Wire Jewelry: 60 Easy Projects in Silver, Copper & Brass
- Memories of a Cuban Kitchen: More Than 200 Classic Recipes
- New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)
- New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)
- New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
- Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker
- Oh the Things You Can Do That Are Good for You!: All About Staying Healthy (Cat in the Hat's Lrning Libry)
Books Index
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