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

©2000
Physical Description:
128 pages : color illustrations ; 27 cm
Language:
English
Subject Term:
ISBN:
9780743202046
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Clarence Library TX750.5.C45 R66 2000 Adult Non-Fiction Open Shelf
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Eden Library TX750.5.C45 R66 2000 Adult Non-Fiction Open Shelf
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Anna M. Reinstein Library TX750.5.C45 R66 2000 Adult Non-Fiction Open Shelf
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Audubon Library TX750.5.C45 R66 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

Organizes chapters by technique, including roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling, with recipes for stuffings, sauces, marinades, and gravies.


Author Notes

Irma S. Rombauer, Irma Rombauer was born and raised in St. Louis, Missouri. She is the well-known author of "The Joy of Cooking." For the first book, she depended on friends and relatives for recipes, whose experience was in German cooking and baking. She wanted to write the book for the post Depression women who had not been in their kitchens, were busy and not overly interested in cooking, but wanted to create a wonderful meal with minimal effort. Her style in the book was to present the recipe as a narrative with one paragraph essays that had no separate ingredient lists or instructions. Rombauer approached cooking as a necessity and covered the entire scope of kitchen procedures, making the book easy to use in a home kitchen.

Her first attempt at publication took her to Indianapolis to meet with D. Laurance Chambers from Bobbs-Merrill Company. Chambers strategically rejected her during their first meeting and then persuaded Rombauer to do a revision with no advance payment or guarantee of publication. She produced a manuscript that filled fifteen notebooks, which were a combination of new and old recipes that were in her distinctive format. Rombauer naively believed that she could negotiate a contract with Chambers by herself and after weeks of well timed rages, that caused her to be ill for weeks after, Chambers got her to sign a contract the gave Bobbs-Merrill the copyright to the new edition and the original, self published edition. In subsequent contracts, Rombauer made sure that her daughter, Marion Rombauer Becker, would have editorial control in the event of her death or absence.

Rombauer's daughter had her first solo effort as editor for the 1962 edition, which was just a short time before her mother's death. Marion's interests in natural and raw foods and her desire to make the book more detailed and accurate can be seen in subsequent editions. Marion's son, Than Becker, became involved in the editorship of the book and has featured contributions from many food writers. "The Joy of Cooking" now features chapters on maintaining nutrients while cooking and explains how and why certain materials commonly combined react the way they do.

(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

Baked Stuffed Boneless Chicken Breasts 6 to 8 servings This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist. Position a rack in the center of the oven. Preheat the oven to 350°F. Rinse and pat dry: 8 boneless chicken breast halves (about 3 pounds), with or without the skin Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until about 3/8 inch thick. Season with: Salt and ground black pepper to taste Heat in a small skillet over medium-high heat until the foam begins to subside: 2 to 3 tablespoons unsalted butter Add and cook, stirring, until tender but not brown, about 5 minutes: 1/3 cup finely chopped onions Stir in and cook for 30 seconds: 1 teaspoon minced garlic Remove the mixture to a bowl and stir in: 2 cups dry unseasoned breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup finely chopped fresh parsley 1/2 teaspoon dried rosemary, crumbled 1/2 teaspoon dried sage, crumbled 1/2 teaspoon salt 1/2 teaspoon ground black pepper Stir in: 1/3 to 2/3 cup Chicken Stock, 124 The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not overmoisten. Taste and adjust the seasonings. Lightly oil a 13 x 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with: Olive oil Season with: Salt and ground black pepper to taste Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately. Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust Excerpted from All about Chicken by 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

Forewordp. 6
About Chickenp. 8
About Roasted Chickenp. 17
About Broiled Chickenp. 35
About Baked Chickenp. 39
About Sauteed and Stir-Fried Chickenp. 53
About Braised Chickenp. 65
About Fried Chickenp. 87
About Grilled Chickenp. 97
About Flavor Enhancersp. 111
Indexp. 126
Acknowledgmentsp. 128

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