Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931 - Hardcover

Rombauer, Irma S.

Hardcover

ISBN 10: 0684833581 ISBN 13: 9780684833583

Verlag: Scribner, 1998

Inhaltsangabe

In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies.
This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here -- Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few -- but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.
Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal, eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America.
The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.

Über diesen Titel

Über die Autorin bzw. den Autor

Irma Rombauer self-published the first Joy of Cooking in 1931. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma’s daughter, helped revise and update each subsequent edition until 1951. The 1963 edition was the first after Irma’s death and was completely Marion’s. Her son, Ethan Becker, helped Marion revise the 1975 edition, and then oversaw the 1997 and 75th Anniversary editions. Ethan’s son, John Becker and his wife, Megan Scott are the first of the family to be solely responsible for testing, revising, and updating the book since 1975, ensuring the latest edition is given the same love and attention to detail that made this culinary resource an American classic.

Von der hinteren Coverseite

These pages reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here - Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few - but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Chapter 1

The Joy of Cooking

Cocktails

Most cocktails containing liquor are made today with gin and ingenuity. In brief, take an ample supply of the former and use your imagination. For the benefit of a minority, it is courteous to serve chilled fruit juice in addition to cocktails made with liquor.

GIN COCKTAIL

1/2 cup gin

1/2 cup lemon juice

1/4 cup orange juice

A few drops of bitters

Apricot or other fruit syrup to sweeten and flavor the cocktail as desired. These proportions may be varied.

Serve the cocktail iced, with hot Cream Cheese Canapés -- Page 6, or with some other appetizer -- or prepare 1/4 cup of cocktail for each person, chill it in the refrigerator and pour it over skinned, chilled and slightly sweetened grapefruit sections, in fruit cocktail glasses -- Page 2. Use chilled orange juice over prepared grapefruit for those who do not like liquor in cocktails. Serve the fruit cocktail as the first course of a dinner with, or without, some kind of appetizer.

TOMATO JUICE COCKTAIL

1 can of tomatoes (No. 2 1/2 can)

1/2 cup water

1 slice onion

1 stalk celery

1 bay leaf

3 sprigs of parsley

Boil these ingredients for one-half hour. Season them well and strain and chill them.

Note: Good tomato cocktail may be bought bottled or canned.

CLAM JUICE COCKTAIL

Season bottled clam broth with salt, paprika, horseradish, and a few drops of Tobasco Sauce, or a little lemon juice.

CRABMEAT COCKTAIL

6 Servings

1 can crabmeat (6 1/2 oz.) flaked.

Sauce:

1/2 cup mayonnaise

1/2 cup catsup

1/4 cup horseradish

1 green pepper, chopped

1 pimento, chopped

3 tablespoons chopped celery may be substituted for the pimento or pepper

OYSTER COCKTAIL

4 Servings

24 small oysters

8 tablespoons Sherry

Salt

Cayenne

Pour seasoned Sherry over the oysters 15 minutes before serving them. If cooking Sherry is used, omit the salt.

OYSTER COCKTAIL WITH CATSUP

Individual Service

7 small oysters

1 tablespoon tomato catsup

1/2 teaspoon lemon juice

1/3 teaspoon Worcester-shire Sauce

Salt

A few grains of cayenne

1/2 teaspoon grated horse-radish

GRAPEFRUIT IN COCKTAIL GLASSES

Pare chilled grapefruit and skin the sections. Place the sections (intact if you can keep them so) in cocktail glasses. Fifteen minutes before serving the cocktail sprinkle the fruit with powdered sugar. Immediately before serving it, add a tablespoon of Sherry to each glass, or fill it three-fourths full with chilled orange juice.

GRAPEFRUIT COCKTAIL

Chill the fruit, cut it crosswise and loosen the pulp from the peel with a sharp knife. Remove the seeds and cut out the tough fibrous center with a pair of scissors, or a patent cutter. Sprinkle the fruit with sugar and set it aside for 15 minutes. Add 1 tablespoon of sweet Sherry to each half just before serving the fruit.

OYSTERS IN GRAPEFRUIT

Prepare grapefruit as for grapefruit cocktail, omitting the sugar. Place several small oysters in each center and season them with lemon, salt, horseradish, Tobasco Sauce, or with Sherry. (Omit the salt if cooking Sherry is used).

SHRIMP IN GRAPEFRUIT

Prepare grapefruit as for grapefruit cocktail, but instead of sprinkling it with sugar, season it with salt and paprika. Fill each center with three or four shrimp that have been moistened with French dressing. Serve the grapefruit garnished with a sprig of parsley.

FRUIT COCKTAIL

Use combinations of fresh fruits sliced, sugared and chilled. Flavor them with lime juice, lemon juice, or Sherry.

Seedless grapes, watermelon, green and yellow cantaloupes (cut into balls with a French potato cutter), Queen Ann cherries (stoned and stuffed with filberts) and fresh pineapple make good cocktails. Chilled ginger ale may be poured over the fruit immediately before serving it.

PINEAPPLE COCKTAIL

Peel and dice a fresh pineapple. Make a syrup of 3/4 cup of sugar and I cup of water. Pour this over the fruit and chill it for several hours. Shortly before serving the pineapple sprinkle it with chopped mint leaves.

PINEAPPLE BOATS

(This is a very attractive looking cocktail)

Trim two-thirds from the leafy top of a chilled pineapple and cut the fruit into six or eight lengthwise parts. Cut off the core and place each part so that it will resemble a boat. Pare the skin in one piece, leaving it in place and cut the pulp into five or six downward slices -- retaining the boat shape. Serve each boat on an individual plate with a small mound of powdered sugar and a few large, unhulled strawberries.

HONEYDEW MELON OR CANTALOUPE

Cut the melon in sections. Remove the rind. Serve the peeled sections on lettuce leaves with lime or lemon juice, or with French dressing.

STRAWBERRY COCKTAIL

Place large strawberries (hulled or unhulled) on lettuce leaves and moisten them with French dressing to which a little sugar has been added.

PINEAPPLE AND ORANGE MINT COCKTAIL

1 cup sliced fresh pineapple

3 oranges

1/4 pound After dinner mints

Cut the pineapple into pieces, divide the oranges into sections and remove skins. Crush the mints and combine them with the other ingredients. Chill the fruit for one hour or more. Serve it with a sprinkling of powdered sugar.

Canapés and Sandwiches

Serve the following canapes and sandwiches very hot:

CREAMED OYSTER CANAPÉS

Follow the recipe for Creamed Oysters on Page 76. Place the pan containing the oysters over hot water. Toast small rounds of bread, butter them lightly and put on each round a creamed oyster sprinkled with chopped parsley.

OYSTER AND BACON CANAPÉS

Place one large oyster, or three small oysters, on a round of lightly buttered toast and cover it with a thin strip of bacon. Place the canapes on a broiler and broil them until the oysters begin to curl.

SHRIMP, OYSTER OR STUFFED OLIVE AND BACON CANAPES

Surround shrimps, oysters or stuffed olives with small strips of bacon and secure them with toothpicks. Broil them quickly.

CRABMEAT CANAPÉS

1 cup crabmeat (6 1/2 ounce can)

1 tablespoon green peppers, finely chopped
1 tablespoon chopped pimento

2 teaspoons butter

2 teaspoons flour

1/2 cup scalded cream

Salt, pepper, a few grains of cayenne

Grated cheese

Combine the crabmeat, peppers and the pimento. Make a cream sauce of the butter, flour and cream, season it and add it while hot to the above ingredients. Mix them well and place them on pieces of toast. Sprinkle the tops with grated cheese and heat the canapés on a broiler or in a hot oven until the cheese browns.

PASTRY SNAILS

(If the approval of guests is to be taken as a criterion of excellence, this is the prize winning Canapé).

Roll pie crust -- Page 209, until it is very thin. Trim it into an oblong about four inches wide. Spread the surface with a filling and roll the dough like a jelly roll. Chill the rolls, cut them in half inch slices and bake them on a greased pan in a quick oven.

FILLINGS FOR PASTRY SNAILS

1. An equal amount of cream cheese and anchovy paste, or deviled ham.

2. Grated American cheese seasoned with cayenne.

3. Cottage cheese, or cream cheese, seasoned with salt and paprika.

TOASTED CANAPÉS OR SANDWICHES

For canapés, spread one of the four following fillings between trimmed slices of...

Details zur Ausgabe

• Verlag: Scribner
• Erscheinungsdatum: 1998
• Sprache: Englisch
• ISBN 10: 0684833581
• ISBN 13: 9780684833583
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 448
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Simon and Schuster Netherlands BV, GPSR Europäische Union; info@simonandschuster.nl; ; Herculesplein 96; AA Utrecht; 3584; Niederlande