Cover image for Joy of cooking. All about pies & tarts
Title:
Joy of cooking. All about pies & tarts
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.
Language:
English
Subject Term:
ISBN:
9780743225182
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX773 .R65 2002 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

The best recipes for all the favorite types of pies are included in this comprehensive volume--all-American fruit, cream, chiffon and custard--plus cooking advice and tips from the experts responsible for Joy of Cooking. 150 full-color photos.


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 2

Publisher's Weekly Review

Part of Scribner's "All About" sequence, adapted from the long-running Joy of Cooking cookbook series, this volume delivers everything a would-be baker might want to learn about how to make a covered fruit pie, a single-crust fruit pie, a cream or chiffon pie or a savory pie or tart. The desserts are uniformly tempting-who could resist a Concord Grape Pie or a Chocolate-Glazed Caramel Tart?-and they're complemented with luscious-looking photographs. The recipes themselves are easy to follow and supported by a detailed first chapter that explains the rudiments of choosing and baking crusts. While most of the pies and tarts included are firmly traditional (you'll find no kiwis or bitter oranges in this cookbook), the recipes sound so delicious, and the instructions are so lucid and careful, that even a baking neophyte will be encouraged to give pies a try. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved


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 Pies & Tartsp. 8
About Crustsp. 13
About Covered Fruit Piesp. 33
About Single-Crust Fruit Pies & Tartsp. 57
About Cream Piesp. 73
About Custard Piesp. 85
About Citrus Pies & Tartsp. 97
About Chocolate Pies & Tartsp. 103
About Savory Pies & Tartsp. 109
Indexp. 126
Acknowledgmentsp. 128

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