Joy of Cooking Quotes

“There are many different ways to revise a cookbook. Faced with the task of updating Joy in the mid-1990s, my father, Ethan,”
― Irma S. Rombauer, Joy of Cooking

“Always pat fish dry before cooking.”
― Irma S. Rombauer, Joy of Cooking

“or 3 sprigs fresh thyme or ½ teaspoon dried thyme 1 bay leaf Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: ¼ cup chopped basil (Chopped pitted Niçoise or Kalamata olives to taste)”
― Irma S. Rombauer, Joy of Cooking

“RATATOUILLE PROVENÇALE 8 servings Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life. Heat in a large skillet or Dutch oven over medium heat: ¼ cup olive oil Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium eggplant (about 1 pound), peeled and cut into 1-inch chunks 2 large zucchini (about 1 pound), cut into 1-inch chunks”
― Irma S. Rombauer, Joy of Cooking

“Sprouts have come under intense scrutiny since they are grown in an environment that invites unwanted bacteria and are often consumed raw. In fact, many large grocery store chains do not carry sprouts of any kind to avoid liability concerns. If you are cooking for anyone with a compromised immune system, we recommend avoiding sprouts or cooking them before serving.”
― Irma S. Rombauer, Joy of Cooking

“If there is one suject that has sparked disagreement among food writers and home cooks more than any other, it is the best way to boil an egg...you never want to actually boil eggs, but rather, gently simmer them”
― Irma S. Rombauer, Joy of Cooking

“Birds sold as free-range or free-roaming must be given access to the outside, however that is the ony requirement; the area to which they have access may be small, and consist of gravel and no forage of any kind. The term pastured or pasture-raised tends to be more meaningful, as this practice can affect the flavor and size of the birds...The term "natural" is unregulated and essentially meaningless. According to the current USDA standards, no poultry may be given hormones; thus, poultry labeled as "hormone-free" is akin to labeling bottled water "no carbs" or "fat free.”
― Irma S. Rombauer, Joy of Cooking

“Certain vegetables and fruits should not be stored together. Apples give off ethylene gas, which can overripen vegetables, and onions cause potatoes to spoil quickly.”
― Irma S. Rombauer, Joy of Cooking

“In order to be labeled organic, a crop must be grown without the use of certain synthetic pesticides and fertilizers, as specified by the USDA. Though produced with fewer synthetic compounds, organic vegetables are not necessarily tastier or more nutritious than their conventional counterparts. Also keep in mind that the certification process is often too expensive for small farms even though their practices may meet or exceed those set by the USDA. The smallest farms-those selling less than $5,000 worth of crops annually-may by law label their produce organic without being inspected or certified. Rather than rely on labeling, we prefer, when possible, to buy locally grown vegetables in their season.”
― Irma S. Rombauer, Joy of Cooking

“To determine the age of eggs, place them in a bowl of water...eggs that float are too old and should be thrown away.”
― Irma S. Rombauer, Joy of Cooking

“Cream cheese is the perfect blank slate from which to make a flavorless sandwich spread that can serve as an alternative to mayonnaise or butter. Or use it as God intended: on a fresh, toasted bagel.”
― Irma S. Rombauer, Joy of Cooking