Since its original publication in 1930, Joy of Cooking has been the most authoritative cookbook in America, the one upon which millions of cooks have confidently relied. It’s the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. From cover to cover, Joy’s chapters have been imbued with the knowledge and passion of America’s greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.
The All-New, All-Purpose Joy of Cooking
| | Rum with itMixing drinks with spirits made from fresh sugar caneRum moves beyond the mojito with these three cocktails. |
FeaturesBig-city buzzThe basics of home beekeeping | ExcerptsCanning and PreservingAll You Need to Know to Make Jams, Jellies, Pickles, Chutneys, and More |
The Culinate InterviewFrank BruniThe restaurant critic | Front BurnerEat North Pacific albacore tunaPlentiful and delicious |