Cover image for Joy of cooking. all about soups & stews
Title:
Joy of cooking. all about soups & stews
Author:
Rombauer, Irma S., 1877-1962.
Publication Information:
New York : Scribner, [2000]

©2000
Physical Description:
128 pages : illustrations (some color) ; 27 cm
Language:
English
Subject Term:

ISBN:
9780743202107
Format :
Book

Available:*

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Central Library TX757 .R727 2000 Adult Non-Fiction Non-Fiction Area
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Eden Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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Kenmore Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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Lancaster Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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Marilla Free Library TX757 .R727 2000 Adult Non-Fiction Cooking
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Niagara Branch Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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Anna M. Reinstein Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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City of Tonawanda Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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Williamsville Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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Julia Boyer Reinstein Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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Audubon Library TX757 .R727 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

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 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


Author Notes

Ethan F. Becker is president and senior coach/trainer for the Speech Improvement Company, Inc. He specializes in motivating teams, controlling fear of speaking, and developing effectiveness in public presentations. He has worked with clients from Harvard University, IBM, Boston Scientific, the New York Giants, the F.B.I., and various countries abroad.

(Bowker Author Biography)


Reviews 1

Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

New England Clam Chowder About 4 cups This New England clam chowder gets its creamy thickness from heavy cream and the starch in the potatoes. Scrub individually with a vegetable brush: 5 pounds quahogs or other hard shell clams Place in a sink or large soup pot, cover with cold water, and stir in: 1/4 cup salt Let stand for 30 minutes to rid the clams of sand. Rinse and drain in a colander. Place the clams in a large soup pot and add: 1 cup water Any scraps of onion, celery, thyme, or bay leaf (optional) Cover and steam over high heat until the clams are completely open, 10 to 15 minutes. Discard any that do not open. Pour the cooking liquid through a fine-mesh sieve and set aside. When the clams are cool enough to handle, remove from their shells and coarsely chop into 3/8-inch pieces. Place in a soup pot and cook, stirring, over medium heat until slightly crisp: 2 slices bacon or 2 ounces salt pork, diced Stir in: 1 medium onion, cut into 1/2-inch dice 1 bay leaf 1 1/2 teaspoons chopped fresh thyme 1 tablespoon unsalted butter When the onions are translucent, add the reserved cooking liquid along with: 3 red or white new potatoes, cut into 1/2-inch dice Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 12 minutes. Stir in the chopped clams along with: 1 cup heavy cream Simmer for 5 minutes. Season with: Ground black pepper to taste 1 tablespoon chopped fresh parsley Ladle into soup dishes or cups. Serve with: Cream Biscuits, 123, or common crackers Thai Chicken and Coconut Soup About 6 cups Coconut milk is an infusion of grated coconut and boiling water or milk and is easily mode from scratch. Pour 1 cup boiling water or milk over 1 packed cup fresh coconut shreds. Stir well, cover, and let steep for 30 minutes. Process the mixture (no more than 3 cups at a time) in a blender or food processor for 1 minute. Pour all the shreds and milk into a damp clean cloth and press the liquid into a bowl, squeezing until the shreds are dry. The first pressing is referred to as thick coconut milk, and the yield is about 1 cup. Cover, refrigerate, and use within 3 days. Simmer kaffir lime leaves or lemon grass in the coconut milk first for a delicate citrus flavor. Bring to a boil in a soup pot: 3 cups Chicken Stock, 22 2 2/3 cups unsweetened coconut milk Reduce the heat and stir in: 2 small Thai peppers or 3 fresh jalapeño peppers, seeded and sliced 3 tablespoons Thai fish sauce (nam pla) or soy sauce 1 teaspoon minced peeled fresh ginger 1/8 teaspoon salt Simmer for 10 minutes, then stir in: 1 pound boneless, skinless chicken breasts, thinly sliced 2 tablespoons fresh lime juice Simmer, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Ladle into warmed bowls. Garnish with: Chopped fresh cilantro Copyright © 2000 by Simon & Schuster Inc. New England Clam Chowder About 4 cups This New England clam chowder gets its creamy thickness from heavy cream and the starch in the potatoes. Scrub individually with a vegetable brush: 5 pounds quahogs or other hard-shell clams Place in a sink or large soup pot, cover with cold water, and stir in: 1/4G cup salt Let stand for 30 minutes to rid the clams of sand. Rinse and drain in a colander. Place the clams in a large soup pot and add: 1 cup water Any scraps of onion, celery, thyme, or bay leaf (optional) Cover and steam over high heat until the clams are completely open, 10 to 15 minutes. Discard any that do not open. Pour the cooking liquid through a fine-mesh sieve and set aside. When the clams are cool enough to handle, remove from their shells and coarsely chop into 3/8-inch pieces. Place in a soup pot and cook, stirring, over medium heat until slightly crisp: 2 slices bacon or 2 ounces salt pork, diced Stir in: 1 medium onion, cut into 1/2-inch dice 1 bay leaf 1ì teaspoons chopped fresh thyme 1 tablespoon unsalted butter When the onions are translucent, add the reserved cooking liquid along with: 3 red or white new potatoes, cut into 1/2-inch dice Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 12 minutes. Stir in the chopped clams along with: 1 cup heavy cream Simmer for 5 minutes. Season with: Ground black pepper to taste 1 tablespoon chopped fresh parsley Ladle into soup dishes or cups. Serve with: Cream Biscuits, 123, or common crackers Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust New England Clam Chowder About 4 cups This New England clam chowder gets its creamy thickness from heavy cream and the starch in the potatoes. Scrub individually with a vegetable brush: 5 pounds quahogs or other hard shell clams Place in a sink or large soup pot, cover with cold water, and stir in: 1/4 cup salt Let stand for 30 minutes to rid the clams of sand. Rinse and drain in a colander. Place the clams in a large soup pot and add: 1 cup water Any scraps of onion, celery, thyme, or bay leaf (optional) Cover and steam over high heat until the clams are completely open, 10 to 15 minutes. Discard any that do not open. Pour the cooking liquid through a fine-mesh sieve and set aside. When the clams are cool enough to handle, remove from their shells and coarsely chop into 3/8-inch pieces. Place in a soup pot and cook, stirring, over medium heat until slightly crisp: 2 slices bacon or 2 ounces salt pork, diced Stir in: 1 medium onion, cut into 1/2-inch dice 1 bay leaf 1 1/2 teaspoons chopped fresh thyme 1 tablespoon unsalted butter When the onions are translucent, add the reserved cooking liquid along with: 3 red or white new potatoes, cut into 1/2-inch dice Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 12 minutes. Stir in the chopped clams along with: 1 cup heavy cream Simmer for 5 minutes. Season with: Ground black pepper to taste 1 tablespoon chopped fresh parsley Ladle into soup dishes or cups. Serve with: Cream Biscuits, 123, or common crackers Thai Chicken and Coconut Soup About 6 cups Coconut milk is an infusion of grated coconut and boiling water or milk and is easily mode from scratch. Pour 1 cup boiling water or milk over 1 packed cup fresh coconut shreds. Stir well, cover, and let steep for 30 minutes. Process the mixture (no more than 3 cups at a time) in a blender or food processor for 1 minute. Pour all the shreds and milk into a damp clean cloth and press the liquid into a bowl, squeezing until the shreds are dry. The first pressing is referred to as thick coconut milk, and the yield is about 1 cup. Cover, refrigerate, and use within 3 days. Simmer kaffir lime leaves or lemon grass in the coconut milk first for a delicate citrus flavor. Bring to a boil in a soup pot: 3 cups Chicken Stock, 22 2 2/3 cups unsweetened coconut milk Reduce the heat and stir in: 2 small Thai peppers or 3 fresh jalapeño peppers, seeded and sliced 3 tablespoons Thai fish sauce (nam pla) or soy sauce 1 teaspoon minced peeled fresh ginger 1/8 teaspoon salt Simmer for 10 minutes, then stir in: 1 pound boneless, skinless chicken breasts, thinly sliced 2 tablespoons fresh lime juice Simmer, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Ladle into warmed bowls. Garnish with: Chopped fresh cilantro Copyright © 2000 by Simon & Schuster Inc. Excerpted from All about Soups and Stews by Ethan Becker, Marion Rombauer Becker, Irma S. Rombauer All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Foreword
About Soups & Stews
About Stocks & Broths
About Clear Stocks With Additions
About Vegetable Soups & Stews
About Legume Soups & Stews
About Chowders
About Fish And Seafood Soups & Stews
About Meat And Poultry Soups & Stews
About Fruit Soups
About Condiments & Quick Breads
Index
Acknowledgments

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