The Joy of Cooking, initially self-published by Irma S. Rombauer in 1931, has become a cornerstone of American cooking. The book was compiled from recipes Rombauer perfected as a homemaker, cooking class teacher, and hostess. It features a conversational style, making it accessible to middle-class home cooks. The cookbook includes a wide range of recipes, from basic dishes to more complex preparations, along with practical advice on cooking techniques and etiquette. Over the years, it has been revised and expanded, with the latest edition in 2019 including modern cooking techniques and new recipes developed by John Becker and Megan Scott, Irma's great-grandson and his wife.
This cookbook by Jeff Smith includes a wide range of recipes divided into sections such as Poultry, Appetizers, Salads, and International Cuisine. It also features sections on kitchen equipment, cooking terms, ingredients, herbs and spices, and menu planning. The book is known for its practical advice on reducing cooking time and preparing ingredients efficiently. It reflects Smith's philosophy that gourmet cooking does not have to be complicated or expensive, and it includes illustrations and a detailed index organized by ingredient and recipe type.
In 'Good Eats 3: The Later Years,' Alton Brown offers a comprehensive cookbook that includes more than 200 recipes, hundreds of photographs, drawings, and stills from the show. The book covers a wide range of topics from pomegranates to pretzels, mincemeat to molasses, and provides fascinating background information along with the recipes. It also includes cooking tips, food trivia, and behind-the-scenes insights, making cooking both fun and educational. Brown's trademark humor and emphasis on understanding the science behind cooking make this book a must-have for both seasoned cooks and newcomers.
Alton Brown visits Google to discuss his book “Good Eats 3: The Later Years”. The book offers foodies more than 200 recipes accompanied by hundreds of photographs, drawings, and stills from his hit Food Network show “Good Eats”, as well as lots of science-of-food facts, cooking tips, food trivia, and behind-the-scenes glimpses.
In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that’s as fun to read as it is to cook from. With his trademark humor, Brown starts at the neighborhood supermarket and recommends what to buy, how to turn it into tasty “good eats,” and explains the science behind his recommendations. What bacon should you take home? How can you make it crispy? Why does frying bacon suddenly burn? Does all espresso have to be dark roasted? Cooking school has never been so fun!
Originally published in October of 2011.
Visit http://youtube.com/TalksAtGoogle/ to watch the video.
Talks at Google 
