

Carregando... Joy of Cooking (1931)de Irma S. Rombauer, Marion Rombauer Becker (Autor)
![]() Nenhum(a) Ainda não há conversas na Discussão sobre este livro. The most essential, all-encompassing cookbook you will ever own, the Joy of Cooking should be on the shelf of any respectable kitchen. Everything I know about cooking food, I learned from this book. This wondrous marvel, from 1953, contains more wisdom and useful information than exists in any two or three other books you might name. I have a later copy, and although it has different information, also useful, it's sadly lacking in some of the items that are in this volume. If you have the opportunity to get the older editions, I recommend that you do so. sem resenhas | adicionar uma resenha
Pertence à sérieJoy of Cooking (1951-1974)
This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste. Não foram encontradas descrições de bibliotecas. |
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The 1964 edition has correct quantities for Brownies Cockaigne (p. 653) and for the Cheese Custard Pie (p. 227). You can check later copies if you want to be certain whether you own a copy with typos:
The butter for Brownies should be ½ cup but some editions have "1½" cups!!
For the Cheese Custard Pie, the correct quantity of milk/cream is 1¾ cups (not just ¾).
There are probably other anomalies from poor copy-editing, but we've not detected such big discrepancies in other recipes. Many recipes have too much sugar so we've long-since evolved our own versions. Good insights from my family when I served an extensively over-sweetened dessert that maybe that was also a typo. It wasn't worth keeping the pretty new hardcover at that time. (