Joy of cooking all about pies and tarts

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joy of cooking all about pies and tarts

Joy of Cooking: All About Pies and Tarts by Irma S. Rombauer

More than 75 recipes -- presented for the first time ever -- with the clear, comprehensive instructions youve come to expect from the Joy of Cooking

* Recipes for all of the pies and tarts the American home cook will ever need: covered fruit pies; single-crust fruit pies and tarts; cream and chiffon pies; custard pies; and chocolate, citrus, and savory pies and tarts

* Banishes pie crust anxiety with simple, fail-proof instructions for pie crusts made by hand or in the food processor

* Includes the JOY classics as well as exciting new recipes such as Caramel Tart, Fruit Crostada, and Apple Galette

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Published 30.12.2018

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Irma S. Rombauer

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This content was uploaded by our users and we assume good faith they have the permission to share this book. If you own the copyright to this book and it is wrongfully on our website, we offer a simple DMCA procedure to remove your content from our site. Start by pressing the button below! Read more. Joy of Cooking: All About Cookies. Joy of Cooking: All About Grilling.

Part of Scribner's "All About" sequence, adapted from the long-running Joy of Cooking cookbook series, this volume delivers everything a would-be baker might.
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This latest batch of spin-off cookbooks from the All New All Purpose Joy of Cooking includes one on a topic that was not covered in that revision. The chapter on canning and preserving, much of which Irma S. Rombauer, Irma Rombauer was born and raised in St. Louis, Missouri. She is the well-known author of "The Joy of Cooking. She wanted to write the book for the post Depression women who had not been in their kitchens, were busy and not overly interested in cooking, but wanted to create a wonderful meal with minimal effort.

View Larger Image. Ask Seller a Question. Offers recipes and how-to guidelines for every major variety, including fruit, single-crust, cream, chiffon, custard, chocolate, and savory pies and tarts, in a collection complemented by easy crust preparation instructions. Part of Scribner's "All About" sequence, adapted from the long-running Joy of Cooking cookbook series, this volume delivers everything a would-be baker might want to learn about how to make a covered fruit pie, a single-crust fruit pie, a cream or chiffon pie or a savory pie or tart. The recipes themselves are easy to follow and supported by a detailed first chapter that explains the rudiments of choosing and baking crusts.

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