has been a mainstay of American home cooking for more than 80 years, adapting and evolving as tastes changed and new ingredients became popular. It's a core book, one that cooks consult when they want to tackle something that's a classic, say meatloaf or pumpkin pie, or something that is brand new to them, such as roasting a first Thanksgiving turkey. Or making sriracha.
Yes, sriracha. The 2019 edition of Joy of Cooking
maintains and enriches Joy's
tradition of keeping up with America's interests in ingredients from the wider world, including the likes of asafoetida, epazote, and nattō There are chapters on sous vide, fermentation, and cooking with both traditional and electric pressure cookers. There are recipes for mapo dofu, Sichuan hot pot, Calabrian oil-packed chiles, Yucatan-style charred habanero citrus sauce, and an amazing array of other dishes reflecting the way people eat today.
Joy retains its importance as a culinary reference through it's legendary "About" sections, which provide broad overviews of particular ingredients or types of dishes (About Peppers, About Panackes). The new edition also offers:
- more than 600 new recipes
- 80 new illustrations
- increased vegetarian, vegan, and gluten-free options
- an expanded trim size (8" x 9") to allow for wider recipe columns and easier use
Hardcover. Line illustrations throughout. 1200 pages