Cover image for All about canning & preserving
Title:
All about canning & preserving
Author:
Rombauer, Irma S., 1877-1962.
Publication Information:
New York : Scribner, [2002]

©2002
Physical Description:
128 pages : illustrations (chiefly color) ; 27 cm.
General Note:
Includes index.

At head of title: Joy of cooking.
Language:
English
ISBN:
9780743215022
Format :
Book

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Summary

Summary

Employing 150 full-color photos, this authoritative reference shows the best ways to can and preserve in easy-to-follow steps. Featured are some never-before published Joy of Cooking secrets.


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

This latest batch of spin-off cookbooks from the All New All Purpose Joy of Cooking includes one on a topic that was not covered in that revision. The chapter on canning and preserving, much of which was written by cookbook author Sylvia Thompson, unfortunately didn't make it into the 1997 revision because of space limitations, so it's nice to have it appear as its own book. Like the other "All About" titles, and unlike the big Joy, these all include color photographs, as well as additional material not included in the revision. Canning & Preserving is recommended for all collections on the topic; the other titles are for most libraries. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Forewordp. 6
About Canning & Preservingp. 8
About Canning Fruits & Vegetablesp. 21
About Jams, Jellies & Preservesp. 43
About Pickling & Saltingp. 89
About Dryingp. 111
About Condimentsp. 115
Indexp. 124
Notesp. 127
Acknowledgmentsp. 128