Joy of Cooking – All About Chicken by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker
Requirements: .PDF reader, 86 MB
Overview: 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..The book that taught America how to cook, now illustrated with glorious color photography”
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, sauteing 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.
Genre: Non-Fiction > Food & Drink
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