Joy of Cooking
by Irma S. Rombauer; Ethan Becker; Marion Rombauer BeckerFormat: Hardcover
Pub. Date: 2000-10-25
Publisher(s): Scribner
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Summary
The book that taught America how to cook,now illustrated with glorious color photographyALL ABOUTCHICKENA fresh and original way to put the classic advice ofJoy of Cookingto work -- illustrated and designed in a beautiful and easy-to-use new book.Organized by techinique -- roasting, broiling, baking, braising, grilling, frying, and moreMore than 100 ofJoy'srecipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted ChickenInvaluable techniques and tips for buying, storing, preparing, and carving chickenSixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair withJoy of Cookingcontinues unabated. And why not?Joyin hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades,Joy of Cookinghas taught America how to cook, serving as the standard against which all other cookbooks are judged.All About Chickenupholds that standard. In the conversational and instructional manner of the flagship book,All About Chickenis organized by technique. Chapters that cover roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling chicken incorporate more than 100 ofJoy'sbest-loved recipes -- Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. You'll also find recipes for a dozen or more stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.Whether you belong to one of the millions of American households that already own a copy (or two) ofJoy,or you have never cracked the spine of a cookbook before,Joy of Cooking: All About Chickenis for you. It is a spectacular achievement, worthy of its name.Joyhas never been more beautiful.The Indispensable Kitchen Resource...All-New, All-Purpose, and now All-in-Color
Author Biography
Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer the original author of Joy of Cooking. He attended Le Cordon Bleu in Paris and has been a devoted home cook all his life. Continuing a family tradition stemming from the conviction that fine cooking depends upon the freshest ingredients, Ethan is an enthusiastic organic gardener. He and his wife, Susan, live at the family home, Cockaigne, in Cincinnati, Ohio.
Table of Contents
| Foreword | 6 | (2) | |||
|
8 | (9) | |||
|
17 | (18) | |||
|
35 | (4) | |||
|
39 | (14) | |||
|
53 | (12) | |||
|
65 | (22) | |||
|
87 | (10) | |||
|
97 | (14) | |||
|
111 | (15) | |||
| Index | 126 | (2) | |||
| Acknowledgments | 128 |
Excerpts
Baked Stuffed Boneless Chicken Breasts
6 to 8 servings
This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.
Position a rack in the center of the oven. Preheat the oven to 350°F.
Rinse and pat dry:
8 boneless chicken breast halves (about 3 pounds), with or without the skin
Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until about 3/8 inch thick. Season with:
Salt and ground black pepper to taste
Heat in a small skillet over medium-high heat until the foam begins to subside:
2 to 3 tablespoons unsalted butter
Add and cook, stirring, until tender but not brown, about 5 minutes:
1/3 cup finely chopped onions
Stir in and cook for 30 seconds:
1 teaspoon minced garlic
Remove the mixture to a bowl and stir in:
2 cups dry unseasoned breadcrumbs
¼ cup grated Parmesan cheese
¼ cup finely chopped fresh parsley
½ teaspoon dried rosemary, crumbled
½ teaspoon dried sage, crumbled
½ teaspoon salt
½ teaspoon ground black pepper
Stir in:
1/3 to 2/3 cupChicken Stock, 124
The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not overmoisten. Taste and adjust the seasonings.
Lightly oil a 13 x 9-inch baking pan. Place ¼ cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with:
Olive oil
Season with:
Salt and ground black pepper to taste
Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately.
Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust
Excerpted from All about Chicken by Irma S. Rombauer
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
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