Published on

The Joy of Cooking

    The Joy of Cooking
  • Name

Summary of "The Joy of Cooking"

"The Joy of Cooking," a comprehensive cookbook, offers a wide array of recipes, practical tips, and detailed instructions for both novice and experienced cooks. Here's a structured summary of its content:

Key Sections and Recipes

  1. Cocktails: A variety of both alcoholic and non-alcoholic cocktail recipes.
  2. Canapés and Sandwiches: Instructions for preparing both hot and cold canapés, along with diverse sandwich spreads.
  3. Hors d'oeuvre: An assortment of appetizers to start meals off.
  4. Soups: Includes cream soups, oyster stews, emergency soups, and jellied soups, accompanied by serving suggestions like breads and garnishes.
  5. Luncheon and Supper Dishes: Recipes for dishes typically served at luncheons or suppers, including pasta, seafood, and quick casserole dishes.
  6. Entrees: A variety of main course recipes featuring different cooking methods and ingredients.
  7. Fish: Comprehensive guide on preparing fish, including cleaning methods and recipes for stuffings, sauces, and garnishes.
  8. Vegetables: Detailed instructions for boiling vegetables, along with recipes for dressings.
  9. Meat: Covers buying, keeping, preparing, and seasoning meat, along with cooking methods for different types of meat.
  10. Poultry and Game: Recipes and cooking techniques for various poultry and game, including a time and temperature chart for roasting.
  11. Salads: Includes recipes for different types of salads, dressings, and garnishes.
  12. Breads: Covers a wide range of breads, including yeast breads, rolls, buns, and baking powder breads.
  13. Cakes and Desserts: Recipes for various cakes, puddings, and ice-creams, including instructions for icings and cake fillings.
  14. Jellies, Jams, Preserves, and Marmalades: Detailed instructions for making different types of preserves.
  15. Pickles and Canning: Guides on pickling and canning fruits and vegetables.
  16. Candies and Confections: Recipes for homemade sweets, including candied fruit peels and glazed sweets.
  17. Beverages: A section on hot and cold beverages, including detailed recipes for making cocktails.
  18. Menus: Suggestions for breakfast, luncheon, and dinner menus.

Appendices and Additional Information

  • Appendices: Cover frozen foods, pressure cookery, the use of electric blenders, and useful cooking hints.
  • Definitions and Tables: Includes definitions of cooking terms, tables of equivalents, proportions, weights, and measures, as well as foreign measurements.

Sample Recipe: Egg-nog

  • Ingredients: 2 cups chilled pineapple or orange juice, 1 tablespoon powdered sugar or honey, 1½ tablespoons lemon juice, 1 egg or 2 egg yolks, a pinch of salt, and ½ cup cracked ice.
  • Preparation: Combine all ingredients in a shaker and shake well​【oaicite:0】​.

This book is an essential guide for anyone looking to expand their culinary skills and knowledge, offering a wealth of recipes and techniques to explore.

This summary is based on "The Joy of Cooking" as provided in the PDF format.