Search results
Old Joy Of Cooking Recipes - Yahoo Recipe Search
Food52Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.Food.comI have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort foodFood52I've never been a big fan of frosting; to me, it detracts from the main attraction: the cake. But when boiled icing (also known as 7-minute icing or Italian meringue) finally entered my life (in the form of the Old-fashioned cupcake by local bakery Miette), I started to change my tune, at least where boiled icing is concerned. It has a slick sheen, which makes is elegantly beautiful. It's billowy and light but has a gratifying stickiness that makes it almost impossible to eat without getting it stuck on your lips. When I looked up a recipe to make boiled icing on my own, I was bummed to find out that I needed a candy thermometer (my relationship with candy thermometers can be somewhat strained, but that's another story). Eventually, I stumbled upon a recipe for an uncooked boiled icing, which I was totally skeptical of at first, but when I saw it come together, I'm sure I jumped for joy. This icing is a bit lighter and airier than the cooked kind, but it's still smooth and satisfying. I add cacao nibs for an even more adult flavor and a little fun with texture. It works well lightly torched or not, but who doesn't look for an excuse to break out the propane kitchen torch? Make the frosting as close as possible to serving time because like any boiled icing, it will weep and fall after a while; keeping it from getting too warm will help make it last.Food52This Meyer lemon pudding recipe was adapted from an old copy of “Joy of Cooking”. For kids lunches pack in something a little sturdier like small Tupperware.YummlyThis recipe has been blatantly stolen from the old Joy of Cooking and modified for my tastes and what I usually have in the kitchen.Food.comThe original recipes comes from an old edition of Joy of Cooking. Over the years I've modified the recipe using only white meat and updating the cooking method. Serve over steamed white or brown rice. This is a recipe that can easily be adjusted to serve two! UPDATE 8/30/07: I've made some further adjustments to this recipe to give it more depth and 'kick it up a notch'. If using the Hot Madras Curry Powder suggest that you taste test after addition of the first teaspoon.Food NetworkPoule au pot, a favorite dish of Henri IV, is the pride and joy of many mothers in southwestern France. Their recipes are often fiercely guarded secrets passed down only to daughters. In restaurants the dish is served in three courses: the rich, elixir-like poaching broth first, with a spoonful of red wine in the last sip (called le chabrot); next the vegetables and stuffing; and finally the sliced bird with a sauce made with coarse sea salt (gros sel). At home, all of the dishes are placed on the table, but the broth is always eaten first. We suggest a capon rather than the old hen, or poule, that is traditionally braised. It is served with an emulsified sauce made with mustard, hard-cooked eggs, some of the broth, plus oil, and vinegar.Food.comFrom the 1946 edition of Joy of Cooking, and not to be found in subsequent editions (at least not the newer ones--I have three different editions now and am passing on the newest one). These are delicious and an unusual side dish (1-2 each) or vegetarian main dish (serving 2-4 per person). Since this is from a fairly old cookbook, actual measurements are nonexistent for many of the ingredients. I HAVE made these and remember loving them, but that was 30 or so years ago. I shall make them again soon and edit the recipe to add suggested amounts and estimated times. The onion cases may be made ahead; the active prep time of 30 minutes assumes they are premade. The time of 90 minutes includes making the onion cases.Food52My mom's birthday was fast approaching, and I asked her what she wanted. Of course, ever the benevolent grandmother, she suggested "whatever Ben (her grandson) will eat." Anyone with a 2-year-old knows that if a food has the word "cake" in it, kids will gobble it up. But I still wanted to gear this dessert to my Mom's tastes, which meant it had to be not too sweet. I started with an old Joy of Cooking cake recipe and decreased the sugar, whipped up the egg whites to make the crumb very light, and added a ton of lemon. The strawberries in the center work to balance out the richness of the lavender whipped cream. If you are unsure of using lavender, you may want to use a bit less than I suggested. For timing purposes, steep the lavender in the cream first, then let it cool while you bake and cool the cakes.The bestselling 75th Anniversary edition of the Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today.Look for a new, revised edition of JOY ...
I just met someone who mentioned that his mother or grandmother wanted the fudge recipe from the pre-1960s Joy of Cooking editions — she says the recipe from later editions is not nearly as good. I'm a librarian by training and I love helping people find things, so I knew what I had to do!
People also ask
What is cooking Joy?
Where did Joy of cooking come from?
How much did the joy of cooking cost in 1931?
How many pages are in the joy of cooking?
May 15, 2017 · After 85 years—eight editions, 1,132 pages and 4,500 recipes— The Joy of Cooking is as important for a well-stocked cupboard as flour and sugar. Which is why each copy, like the text itself,...
- Genevieve Walker
I saw that request earlier and it sounded interesting, love hearing about much loved old recipes. The date honey bars also sound good, and keep for 2-3 weeks, wow (if an unlikely scenario in my house).
Jan 17, 2020 · Joy of Cooking is considered the most popular cookbook in America, even teaching Julia Child to cook, who affectionally called author Irma S. Rombauer “Mrs. Joy.” I was thrilled to receive this 1964 edition from Karen R. of Rockville, Maryland.
Oct 29, 2019 · The full title was “The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat,” and it had just 300 recipes, compared with some 4,600 today. The first commercial...
