Download e-book for iPad: The Joy of Cooking Pies! by Irma S. Rombauer

By Irma S. Rombauer

ISBN-10: 1443438448

ISBN-13: 9781443438445

The enjoyment of Cooking is likely one of the most well liked cookbooks of all time. greater than 18 million copies were offered because it was once released in 1931, and it hasn't ever been out of print. Famed for its author's concise, witty, and conversational type, the enjoyment of Cooking has been a competent source for generations of cooks.

This distinct version of the enjoyment of Cooking: Pies! positive factors greater than dozen trustworthy pie recipes from apple to peach to chocolate to banana cream. With basic ideas for baking occasions, making pie crust, and whipping meringues, Pies! makes baking a scrumptious cinch.

HarperPerennial Classics brings nice works of literature to existence in electronic structure, upholding the top criteria in book construction and celebrating analyzing in all its types. search for extra titles within the HarperPerennial Classics assortment to construct your electronic library.

Show description

Read Online or Download The Joy of Cooking Pies! PDF

Best food & drink books

Alice Hart's Alice's Cookbook PDF

Alice Hart is a thrilling and authoritative new younger voice on nutrients who likes to proportion her culinary wisdom with associates. during this publication she encourages her new release of 20- and 30-somethings to cook dinner the unique, smooth meals they take pleasure in to slot the life they lead. Dip into Alice's Cookbook in January to discover an inspirational New 12 months brunch, or in the course of August for a colourful and noteworthy summer time kitchen supper.

Tadashi Ono, Harris Salat's Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More PDF

A set of greater than a hundred recipes that introduces eastern convenience meals to American domestic chefs, exploring new components, options, and the astounding origins of well known dishes like gyoza and tempura.

Move over, sushi.

It’s time for gyoza, curry, tonkatsu, and furai. those icons of eastern convenience nutrition cooking are the dishes you’ll locate in each kitchen and highway nook hole-in-the-wall eating place in Japan—the hearty, flavor-packed dishes that everybody in Japan, from university youngsters to grandmas, craves.

In eastern Soul Cooking, Tadashi Ono and Harris Salat introduce you to this impossible to resist, homey sort of cooking. As you discover the diversity of fascinating, pleasing fare, you'll realize a few wide-spread favorites, equivalent to ramen, soba, udon, and tempura. Others are lesser identified jap classics—such as wafu pasta (spaghetti with daring, aromatic toppings like miso meat sauce), tatsuta-age (fried poultry marinated in garlic, ginger, and different jap seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will immediately develop into criteria on your kitchen in addition. With foolproof directions and step by step images, you’ll quickly be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and extra for buddies and family.

Ono and Salat’s interesting exploration of the fantastic origins and international impacts at the back of well known dishes is observed through wealthy place images that captures the strength and essence of this meals in daily eastern existence, bringing loved eastern convenience meals to Western domestic chefs for the 1st time.

Download e-book for kindle: The Making of a Chef by Michael Ruhlman

"Well suggested and heartfelt, Ruhlman communicates the eagerness that pulls the acolyte to this unique and frantic career. "'The manhattan instances publication ReviewJust over a decade in the past, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to hitch the scholars on the Culinary Institute of the USA, the country's oldest and such a lot influential cooking institution.

Read e-book online The Hummingbird Bakery Cookbook PDF

The Hummingbird Bakery is the vacation spot bakery for Londoners with a keenness for nice tarts. during this impossible to resist booklet, the cooks from the bakery proportion their recipes for a scrumptious variety of 60 bakes, from deliciously mild cupcakes with lovely buttercream frosting to wet chocolate layer brownies and zesty lemon meringue pie.

Extra resources for The Joy of Cooking Pies!

Example text

In Italian, tirare, which means both “to draw,” as, say, a wagon, and “to roll out” the dough. —MBF 10. 1, minutal marinum. 11. H. Black, “La Tomba dei Rilievi di Cerveteri” in Ministero per i Beni Culturali e Ambientali, L’alimentazione nel mondo antico: gli Etruschi (Roma, 1987), 115: “In the large rec- cor r ado barber is 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 23 tangular panel represented on the right-hand pillar and in the sort of nightstick on the opposite pillar a noted archaeologist (Mingazzini 1954) saw the proof that the ancient Etruscans already knew maccheroni.

9 Before the middle of the 1800s, the dish did not exist on bourgeois tables; it did, however, ﬁgure in François Chapusot’s 1846 La cucina sana, economica ed elegante. The second (1851) edition of the book, titled La cucina sana, economica e dilicata10 (that is, no longer “elegant” but “delicate”) includes agnolotti in soup, now called zuppa di raviuoli alla villereccia, a name that gives a rustic connotation to a dish that only a few years before had been served only on upper-class tables. In Trattato di cucina pasticceria moderna credenza e relativa confettureria and in the subsequent Cucina borghese (in the 1854 and 1901 editions), both by Giovanni Vialardi,11 agnelotti are already much as they are today.

It was the ﬁrst drying, and the faster the better. Then the precious product was brought to rinvenire, that is, to rest in cool, damp rooms, preferably underground, with absolutely no drafts. 32 Next, the long sticks were taken to special two-story buildings called stenditoi, where they were carefully hung in two or more tiers and positioned so the tips of the pasta hanging from the sticks just touched the pasta on the tier just beneath it. The tips of the pasta of the lowest tier had to be at least 4 inches (10 cm) from the ground.

Download PDF sample