One sentence summary:
The All New All Purpose: Joy of Cooking by Irma S. Rombauer is a comprehensive cookbook that has been a staple in American homes for generations, providing over 4500 recipes and valuable cooking knowledge.
Book Genre:
Cookbook
Main Topic of the Book:
The All New All Purpose: Joy of Cooking is a guidebook for all things cooking, covering a vast array of recipes, techniques, and knowledge for the novice cook to the experienced chef.
Key Ideas:
- Provides over 4500 recipes covering a wide range of cuisines
- Includes sections on basic cooking techniques and ingredient substitutes
- Offers tips and tricks for meal planning, grocery shopping, and storing food
- Emphasizes the importance of knowing and understanding ingredients in order to become a better cook
- Encourages experimentation and creativity in the kitchen
- Promotes using fresh, local, and sustainable ingredients
Main Parts of the Book and a Short Summary:
The All New All Purpose: Joy of Cooking is divided into the following main parts:
- Introduction: Provides an overview of the history and evolution of the Joy of Cooking and explains the purpose and organization of the book.
- Cooking Basics: Covers essential cooking techniques, such as measuring, knife skills, and cooking methods, as well as helpful charts and tables for ingredient substitutions, conversions, and timing.
- Appetizers and Beverages: Includes a variety of appetizers, dips, spreads, and drinks for any occasion.
- Soups, Stews, and Chili: Features comforting recipes for soups, stews, and chili, including vegetarian and gluten-free options.
- Salads and Salad Dressings: Offers a wide range of salad recipes, from traditional to creative, and homemade dressings to complement them.
- Breads and Breakfast: Presents recipes for all types of breads, from sandwich breads to specialty loaves, as well as quick breakfast ideas.
- Fish and Shellfish: Highlights delicious seafood recipes, including tips on selecting, storing, and preparing fish and shellfish.
- Poultry: Features a variety of chicken, turkey, and duck recipes, from simple to gourmet.
- Meat: Provides recipes for beef, pork, lamb, and veal, as well as game meats, with tips for choosing the best cuts and cooking methods.
- Vegetables, Potatoes, Grains, and Legumes: Showcases the versatility of vegetables and includes recipes for grains, potatoes, and legumes to help round out a meal.
- Vegetarian Main Courses: Offers a selection of satisfying vegetarian main dishes, from pastas to casseroles.
- Sauces, Condiments, and Seasonings: Includes recipes for sauces, marinades, rubs, and spices to enhance any dish.
- Desserts: Features a wide range of dessert recipes, from classic cakes and cookies to modern desserts and special occasion desserts.
- Canning and Freezing: Provides step-by-step instructions on preserving fruits and vegetables through canning and freezing methods.
- Menus and Timing: Offers suggestions for planning and timing meals, as well as sample menus for all occasions.
- Glossary and Index: Includes a comprehensive glossary of cooking terms and an index for quick reference.
Key Takeaways:
- The All New All Purpose: Joy of Cooking is a comprehensive guide for all things cooking, including over 4500 recipes and valuable cooking knowledge.
- Emphasizes the importance of understanding ingredients and encourages experimentation and creativity in the kitchen.
- Promotes using fresh, local, and sustainable ingredients whenever possible.
- Includes sections on basic cooking techniques, meal planning, and preserving food.
Author’s Background and Qualifications:
Irma S. Rombauer was an American cookbook author and homemaker who first published The Joy of Cooking in 1931. She was motivated to write the cookbook after the loss of her husband and the need to support herself and her family. Her daughter, Marion Rombauer Becker, later joined her in updating and revising the book. Irma Rombauer’s passion and dedication for cooking and sharing knowledge with others is reflected in the many editions and updates of The Joy of Cooking.
Target Audience:
The target audience for The All New All Purpose: Joy of Cooking is anyone interested in broadening their cooking skills and knowledge, from novice cooks to experienced chefs. This book is especially helpful for individuals and families who want to cook with fresh, high-quality ingredients and are looking for a comprehensive resource for recipes and cooking techniques.
Publisher and First Publication Date:
The All New All Purpose: Joy of Cooking was published by Scribner in 1997, with the first publication of The Joy of Cooking dating back to 1931.