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Outline ReviewYou know to first consult The Joy of Cooking for the perfect recipe for salads like caesar, cobb, Waldorf, or three-bean, but what about Pasta Salad with Shrimp, Roasted Red Peppers, and Black Olives, Hot Apple Slaw, or Bread and Tomato Salad? For more than 60 years, home cooks have turned to that beloved cookbook for classic recipes, definitions, and instructions for cooking techniques, but when looking for something new and different, full of spice, or slightly exotic, we tend to go elsewhere. So Ethan Becker is retraining us with The Joy of Cooking: All About Salads and Dressings. Becker--Irma S. Rombauer's grandson and Marion Rombauer Becker's son--continues the family tradition of sharing foolproof recipes for everyday cooking in everyday kitchens. But this new All About series is also beautifully illustrated, filled with brilliant color photographs, and the flavors and techniques have been updated to reflect the way we cook and eat today. Tunisian-Style Carrot Salad glows orange, gold, and red in a full-page photo across from the recipe. Flavored with lemon and orange, coriander, cumin, cinnamon, and chili, it's warm and bright, crisp and fresh. Tzatziki Potato Salad is light and tangy, well dressed with fresh mint and dill, cucumber, garlic, and yogurt. A chapter on dressings includes an exciting collection of vinaigrettes--everything from Basic to Tomato Mint and Fennel Parmesan to creative dressings like Tangerine Shallot and Chipotle Pepper Mayonnaise.
Becker's new Joy is as essential as ever. It still includes old favorites like Green Goddess dressing and molded gelatin salads, and walks us through tasks like how to cook and peel beets. But it's the new illustrations and photographs, and recipes like Quinoa Salad with Pine Nuts and Raisins and Sauted Veal Medallions on Arugula Tomato Salad, that make you want to renew your old friendship with Joy. --Leora Y. Bloom
Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in 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 Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.
All About Salads & Dressings upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Salads & Dressings is organized by salad type including green; vegetable and savory fruit; bean and grain; fish and shellfish; meat and poultry -- with such delicious classics and exciting innovations as Caesar Salad; Thai Beef Salad; Grilled Swordfish, Tangerine, and Jcama Salad; Tomato and Mozzarella Salad; Hot Apple Slaw; and Three-Bean Salad. And don't forget the dressings: everything from Basic Vinaigrette to creamy Green Goddess Dressing is covered. With a full primer on varieties of lettuce and suggestions for garnishing, All About Salads & Dressings illustrates how much more there is to salad than just lettuce.
Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Salads & Dressings is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.
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