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Classic Sourdoughs, Revised

Classic Sourdoughs, Revised
A Home Baker's Handbook

by Ed Wood,Jean Wood

  • Publisher : Random House Digital, Inc.
  • Release : 2011
  • Pages : 180
  • ISBN : 1607740079
  • Language : En, Es, Fr & De
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In a revised edition that includes a new bread-making technique and new recipes, the authors provide 100 recipes for sourdough bread, including Herb Spelt Bread, No-Knead Kamut Bread, Malt Beer Bread and much more. Original.

Classic Sourdoughs, Revised

Classic Sourdoughs, Revised
A Home Baker's Handbook

by Ed Wood,Jean Wood

  • Publisher : Ten Speed Press
  • Release : 2011-11-02
  • Pages : 192
  • ISBN : 1607740451
  • Language : En, Es, Fr & De
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Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.

Whole Grain Baking Made Easy

Whole Grain Baking Made Easy
Craft Delicious, Healthful Breads, Pastries, Desserts, and More - Including a Comprehensive Guide to Grinding Grains

by Tabitha Alterman

  • Publisher : Voyageur Press (MN)
  • Release : 2015-01-15
  • Pages : 160
  • ISBN : 0760345988
  • Language : En, Es, Fr & De
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Take control of the grains you eat. Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Including a Comprehensive Guide to Grinding Grains.

The New Wildcrafted Cuisine

The New Wildcrafted Cuisine
Exploring the Exotic Gastronomy of Local Terroir

by Pascal Baudar

  • Publisher : Chelsea Green Publishing
  • Release : 2016-03-24
  • Pages : 432
  • ISBN : 1603586067
  • Language : En, Es, Fr & De
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With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

The Belly Fat Cure Sugar & Carb Counter REVISED

The Belly Fat Cure Sugar & Carb Counter REVISED
A Book

by Jorge Cruise

  • Publisher : Hay House, Inc
  • Release : 2012-10-15
  • Pages : 240
  • ISBN : 1401940811
  • Language : En, Es, Fr & De
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Based on the revolutionary #1 New York Times bestseller that is changing the way America eats, this is the only supermarket guide that exposes the true cause of belly fat and disease: hidden sugar! Transforming your health, energy, and waistline is as easy as 1, 2, 3: 1. Unlock the secret to fat loss that food conglomerates don’t want you to know. 2. Follow the one simple menu that tells you exactly what to eat to melt up to 9 pounds this week. 3. Discover thousands of "Belly Good" items that make shedding pounds each week a snap. With a bonus dining-out section featuring menu items from some of your favorite restaurants, this comprehensive guide will help you look and feel your best in no time at all!

The Complete Nutrition Counter-Revised

The Complete Nutrition Counter-Revised
A Book

by Lynn Sonberg

  • Publisher : Penguin
  • Release : 2008-01-02
  • Pages : 416
  • ISBN : 1101220384
  • Language : En, Es, Fr & De
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Newly updated and easy-to-use A-to-Z listings of brand names and whole foods. All the information readers will ever need to know about what they eat in one handy guide. Counters are included for all the food essentials including calories, proteins, total fat, saturated fat, trans fat, cholesterol, sodium, calcium, iron, carbohydrates and fiber.

No Meat Athlete, Revised and Expanded

No Meat Athlete, Revised and Expanded
A Plant-Based Nutrition and Training Guide for Every Fitness Level Beginner to Beyond [Includes More Than 60 Recipes!]

by Matt Frazier,Matt Ruscigno

  • Publisher : Fair Winds Press
  • Release : 2018-10-02
  • Pages : 272
  • ISBN : 1592338593
  • Language : En, Es, Fr & De
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No Meat Athlete is the plant-based guide you need to perform at your very best, no matter where you are on your fitness journey. Combining proven training plans, easy yet innovative recipes, and motivational stories into a unique fitness guide, healthy-living cookbook, and nutrition primer, No Meat Athlete is perfect for all athletes, from beginner to elite, who want to enjoy the health benefits of a meatless lifestyle. Veganism, already a top food trend and diet, is taking off in the sports world. The lifestyle has been adopted by Olympians, body builders, and boxers, as well as top athletes in the NBA and NFL. Hollywood is on board, too. James Cameron (director of Avatar and Titanic) has produced a film on the topic called The Gamechangers, which follows vegan athletes, including Arnold Schwarzenegger, U.S. Olympian Kendrick James Farris, and surfer Tia Blanco.In No Meat Athlete, author, blogger, and hundred-mile ultramarathoner Matt Frazier will show you the many benefits to embracing a plant-based athletic lifestyle, including: Weight loss, which often leads to increased speed Easier digestion and faster recovery after workouts Improved energy levels to help not only athletic performance, but your daily life Reduced impact on the planet In this revised and updated edition, you'll also find new recipes, advice, and an all-new 12-week strength training plan designed to improve your overall fitness. Section I of the book provides practical advice for transitioning to a plant-based lifestyle, while ensuring you are getting all the nutrition you need. In Section II, Matt delivers training manuals of his own design for runners of all ability levels and ambitions, including tips for creating healthy habits, improving performance, and avoiding injuries. No Meat Athlete is your road map to top-notch performance, the plant-based way!

Not Your Mother's Casseroles Revised and Expanded Edition

Not Your Mother's Casseroles Revised and Expanded Edition
A Book

by Faith Durand

  • Publisher : Harvard Common Press
  • Release : 2017-10-31
  • Pages : 352
  • ISBN : 1558329285
  • Language : En, Es, Fr & De
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The cookbook that brought casseroles into the 21st century is back with 25 glorious new recipes with Not Your Mother's Casseroles Revised and Expanded Edition. Simple, fresh, wholesome, and delicious, these one-dish meals fit the way we eat and live today. Author Faith Durand opens up a whole new world of casserole cookery with more than 225 recipes to suit every taste and lifestyle. Canned vegetables, boxed cheese, condensed soups baked into a grey goop is a thing of the past! In this updated edition, Faith Durand brings together the simplicity of the one-pot meal with fresh and healthy ingredients to create casseroles that are decidedly "not your mother's". Not only will get inspired recipes like Lemon Brioche French Toast, Spicy Butternut Squash, and Strata with Bacon, but Faith has included modern interpretations of classics like Green Bean Casserole and Hearty Lasagna with Sausage. Also featuring vegan recipes and gluten-free offerings, Not Your Mother's Casseroles Revised and Expanded Edition will fit any specialty diet.

The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)

The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)
A Book

by King Arthur Baking Company

  • Publisher : The Countryman Press
  • Release : 2021-03-02
  • Pages : 592
  • ISBN : 1682686183
  • Language : En, Es, Fr & De
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Trusted recipes, revised and updated for a new generation of home bakers. Comprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker’s Companion is the one book you’ll turn to every time you bake. In it, the experts from King Arthur lead home bakers through hundreds of easy and foolproof recipes from yeast breads and sourdoughs to cakes and cookies to quick breads and brownies. Winner of the 2004 Cookbook of the Year Award by the James Beard Foundation, this dependable cookbook has been reinvigorated with new photography, recipes, and revisions to keep it relevant to today’s modern baker. Decades of research in their famous test kitchen shaped the contents of this book: 450+ recipes, a completely up-to-date overview of ingredients (including gluten-free options), substitutions and variations, and troubleshooting advice. Sidebars share baking secrets and provide clear step-by-step instructions. Techniques are further explained with easy-to-follow illustrations. The King Arthur Baking Company's All-Purpose Baker’s Companion is an essential kitchen tool.

Salad of the Day (Revised)

Salad of the Day (Revised)
365 Recipes for Every Day of the Year

by Georgeanne Brennan

  • Publisher : Simon and Schuster
  • Release : 2016-07-05
  • Pages : 304
  • ISBN : 1681880660
  • Language : En, Es, Fr & De
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Chopped, tossed, shredded, composed—salads are versatile in both form and flavor. They’re an appealing and healthy way to showcase favorite seasonal produce. From light starters to protein-rich main course salads to palate–cleansing accompaniments, these much-loved adaptable dishes can play a delicious role in virtually every lunch or dinner, every day of the year. This is a revised and revamped edition of Williams-Sonoma Salad of the Day—the bestselling 2012 title, including new images and over 90 new recipes. Williams-Sonoma Salad of the Day is a calendar-style cookbook that offers 365 enticing salads suited for any meal, occasion, or mood. Vibrant, fresh, and extremely versatile, salads are the ultimate expression of the changing seasons—and make a fantastic meal or side dish any day of the year. New recipes include Warm Gigante Bean Salad with Herb-Roasted Red Onions & Wilted Greens; Crispy Kale & Brussels Sprouts Salad with Anchovies, Parmesan Crisps & Fried Egg; Grilled Calamari Salad with Padron Peppers & Green Harissa; Herb-Grilled Lamb & Grilled Green Onion Salad; Crispy Eggplant, Miso Butter & Charred Sungold Tomato Salad; Carrot and Medjool Date Salad with Creamy Gorgonzola Dressing; Nopales and Hominy Salad with Skewered Pork and Pepper Kebobs; Black Olive and Calamari Salad with Parsley and Mint Vinaigrette; Fresh Horseradish Salmon Cakes on Wilted Greens, and more. Capture the essence of spring with a pasta salad featuring sugar snap peas and slender asparagus, or a seared salmon salad with pea shoots and watercress. Savor the flavors of summer with juicy ripe tomatoes and sweet corn kernels tossed with piquant blue cheese, or grilled summer squash on a bed of herbed rice. In autumn, enjoy a warm wild mushroom salad dressed in bacon vinaigrette, or tender chicken salad with crisp apples and toasted walnuts. During the winter, pair bright citrus fruits with skirt steak and peppery arugula, or earthy roasted beets and soft farmer cheese. Each recipe includes a complementary dressing recommendations or recipes, and helpful notes offer serving and substitution ideas. With this abundance of recipes as your guide, and the garden’s yield as your inspiration, you’re sure to find an appealing salad that fits the occasion, no matter what the day brings.

Bride's Book of Etiquette (Revised)

Bride's Book of Etiquette (Revised)
A Book

by Bride's Magazine Editors

  • Publisher : Penguin
  • Release : 2002-12-31
  • Pages : 352
  • ISBN : 1440672806
  • Language : En, Es, Fr & De
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Everyone dreams of the perfect wedding… And for nearly seven decades, Bride’s magazine has been the leading authority on the subject, with advice that is both practical and sympathetic to the needs of the bride, the groom, their families and friends. Now in a completely revised edition, Bride’s Book of Etiquette offers the most up-to-date information on engagement and wedding planning, and realistic solutions for any problem that couples may encounter. In this trusted classic, you’ll find out: How to draw up—and pare down—the guest list How to word invitations for every circumstance How to get his family to share wedding expenses, and who pays for what Where to seat divorced parents, and how to make sure they’ll get along How to dress the bride, groom, mothers, and bridal party at every hour for every type of wedding Contemporary ideas for a long-weekend wedding, a destination wedding and more How to handle last-minute glitches, include children in a second wedding, and answer the tough question: “Am I invited to the wedding?” Registering on the Internet, the dos and don’ts Updated etiquette for a second wedding The new honeymoon rules—romantic trips in today’s world

Sourdough Biscuits and Pioneer Pies

Sourdough Biscuits and Pioneer Pies
The Old West Baking Book

by Gail L. Jenner

  • Publisher : Rowman & Littlefield
  • Release : 2017-11-01
  • Pages : 240
  • ISBN : 1493029711
  • Language : En, Es, Fr & De
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Old Fashioned Advice for the Modern Baker How Pioneers in the Old West Do It? Living in the Old West required not only stamina, but innovation. Imagine putting a cake together without fresh supplies, measuring spoons, or a dedicated work area; imagine baking that cake without a thermometer, steady heat, or a timer. Sourdough Biscuits and Pioneer Pie shares the baking secrets of Native American ranch house cooks, chuck wagon chefs, and wagon train homemakers, with over a hundred Old West recipes—updated and kitchen tested. Laced among classic baked goods recipes such as Sourdough Biscuits, Spotted Pup Pudding, and Wild Grape-Apple Pie are dozens of anecdotes and fun facts on how our ancestors were so successful with so little.

The Sourdough Expedition

The Sourdough Expedition
Stories of the Pioneer Alaskans who Climbed Mount McKinley in 1910

by Terrence Cole

  • Publisher : Alaska Northwest Books
  • Release : 1985
  • Pages : 64
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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In the spring of 1910, four Alaskan miners - Tom Lloyd, Peter Anderson, Charley McGonagall, and Bill Taylor - attempted to climb Mount McKinley. This book contains primary accounts describing the Sourdough Expedition and tracing the history of the climb and the controversy surrounding it.

The Pacific Reporter

The Pacific Reporter
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1984
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Italian Baker, Revised

The Italian Baker, Revised
The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies

by Carol Field

  • Publisher : Random House Digital, Inc.
  • Release : 2011
  • Pages : 417
  • ISBN : 1607741067
  • Language : En, Es, Fr & De
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Introduces traditional techniques for preparing artisanal doughs while incorporating ingredient and equipment sections and instructions for using the natural yeast method.

The Oxford Companion to Sugar and Sweets

The Oxford Companion to Sugar and Sweets
A Book

by Anonim

  • Publisher : Oxford University Press
  • Release : 2015-04-01
  • Pages : 920
  • ISBN : 0199313628
  • Language : En, Es, Fr & De
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A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
A Book

by Antonella Pasqualone,Carmine Summo

  • Publisher : MDPI
  • Release : 2021-06-09
  • Pages : 306
  • ISBN : 303650706X
  • Language : En, Es, Fr & De
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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Camping's Top Secrets

Camping's Top Secrets
A Lexicon of Modern Bushcraft

by Cliff Jacobson

  • Publisher : Rowman & Littlefield
  • Release : 2022-02-01
  • Pages : 240
  • ISBN : 1493062956
  • Language : En, Es, Fr & De
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Discover the best-kept secrets of expert campers, which are divulged in this book by Cliff Jacobson, a seasoned veteran of the sport. Once you learn the secrets of the experts, you can share these insider tips with your camping buddies. Dazzle your kids or scouts with the wealth of shortcuts disclosed in this surreptitious guide to comfort and security in the bush. In this guide you'll find tips from A to Z on forecasting the weather, treating drinking water, building shelters such as a quinzee hut and various survival shelters, dealing with animal and insect encounters, cooking and cookware, making fires, treating common ailments, using maps and a compass, camping with kids, and choosing camping clothes, boots, sleeping bags and gear...and much more!

Bread Making: A Home Course

Bread Making: A Home Course
Crafting the Perfect Loaf, From Crust to Crumb

by Lauren Chattman

  • Publisher : Storey Publishing
  • Release : 2011-04-16
  • Pages : 296
  • ISBN : 1603427007
  • Language : En, Es, Fr & De
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Treat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.

Joy of Cooking

Joy of Cooking
2019 Edition Fully Revised and Updated

by Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker,John Becker,Megan Scott

  • Publisher : Scribner
  • Release : 2019-11-12
  • Pages : 1200
  • ISBN : 1501169718
  • Language : En, Es, Fr & De
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“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.