Joy of Cooking

by Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker

• ISBN13: 9780743215015
• ISBN10: 074321501X
• Format: Hardcover
• Copyright: 2001-06-12
• Publisher: Scribner

Summary

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 lea

Author Biography

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of Joy of Cooking. He attended Le Cordon Bleu in Paris and has been a devoted home cook all his life. Continuing a family tradition stemming from the conviction that fine cooking depends upon the freshest ingredients, Ethan is an enthusiastic organic gardener. He and his wife, Susan, live at the family home, Cockaigne, in Cincinnati, Ohio.

Table of Contents

Foreword	6	(2)
About Salads	8	(9)
About Green Salads	17	(14)
About Vegetable & Savory Fruit Salads	31	(24)
About Fruit & Molded Salads	55	(8)
About Bean & Grain Salads	63	(20)
About Fish & Shellfish Salads	83	(8)
About Meat & Poultry Salads	91	(14)
About Salad Dressings	105	(21)
Index	126	(2)
Acknowledgments	128

Excerpts

From All About Salads & Dressings: Cobb Salad 4 to 6 servingsThis close cousin (opposite) toChef's Salad, 96,was created in the mid-1920's by restauranteur Bob Cobb at his Brown Derby Restaurant in Los Angeles.Mash together in a small bowl untill a paste is formed:1 clove garlic, peeled1/4 teaspoon saltWhisk in:1/3 cup red wine vinegar1 tablespoon fresh lemon juice1/4 cup Roquefort or other blue cheese, crumbledSalt and ground black pepper to tasteAdd in a slow, steady stream, whisking constantly:2/3 cup olive oilLine a platter with:1 head Bibb lettuce, separated into leaves, washed, and driedArrange on top of the lettuce leaves:1 large bunch watercress, tough stems trimmed, washed, dried, and coarsely chopped1 ripe avocado, peeled and diced4 to 6 diced cooked chicken or turkey breast6 to 8 slices of bacon, cooked untill crisp and crumbled3Hard Boiled Eggs, 84,diced3 Medium tomatoes coarsely chopped1/4 cup crumbled Roquefort or other Blue chesseLightly drissle the vinaigrette over the salad and serve, passing the remaining vinaigrette separately. From All About Salads & Dressings: White Bean Salad with Green Olives 4 to 6 servingsAdd a drained can of tuna to this salad and you can transform it into a lunch or dinner entree.Combine in a medium bowl:3 cups cooked white kidney beans (about 1 cup dried),65, or other white beans, rinsed and drained if canned2 small celery stalks, thinly sliced15 Spanish olives, pitted and sliced2 tablespoons chopped fresh tarragon or parsleyWhisk together:1 tablespoon red wine vinegar1 clove garlic, minced1/2 teaspoon sweet paprika1/4 teaspoon saltWhisk in:3 to 4 tablespoons olive oil, preferably extra virginPour the dressing over the bean mixture and toss gently to coat.Season with:Ground black pepper to tasteServe at room temperature. From All About Salads & Dressings: Spinach Salad with Grapefruit, Orange, and Avocado 2 to 4 servingsToast briefly in a small skillet over medium heat:3 tablespoons sesame seedsToss together in a salad bowl:3 generous handfuls (about 6 cups) baby spinach leaves, washed and dried2 to 3 pinches of salt3 to 4 tablespoons Tangerine Shallot Dressing, 113Divide the spinach among chilled salad plates, and arrange evenly over the greens:1 grapefruit, peeled and sectionsed1 navel orange, peeled and sectioned1 ripe avocado, peeled and slicedSprinkle with the sesame seeds and season with:Ground black pepper to tasteServe immediately. From All About Salads & Dressings: Creamy Macaroni Salad (Reduced Fat) 4 servingsThis salad has less than 140 calories per serving.Set a very fine mesh sieve or collander lined with a coffee filter or several layers of cheesecloth over a bowl. Add and let drain at room temperature for at least 2 hours or covered in the refrigerator for up to 24 hours:1/2 cup plus 2 tablespoons nonfat yogurtTransfer the yogurt into a bowl. Add and whisk together:1 clove garlic, minced1 1/2 teaspoons red wine vinegar1 teaspoon sugarSalt and ground black pepper to tasteAdd and toss to coat:4 ounces elbow macaroni, cooked until tender but firm, rinsed with cool water, and drainedStir in:1/2 cup finely chopped red, yellow, or orange bell peppers, or a combination1/2 cup very thinly sliced fennel3 tablespoons minced red onions2 tablespoons minced fresh basilTaste and adjust the seasonings. Serve at room temperature or slightly chilled. From All About Salads & Dressings: Three-Bean Salad 4-6 servingsThis American salad-bar classic ac