Joy of Cooking


This cookbook was a Julia Child Cookbook Award Finalist in 1998.

A Finalist in the General Category

Joy of Cooking
Author: Peggy Knickerbocker
Publisher: Chronicle Books

Joy of Cooking  

Joy of Cooking Tip:

About Flavored Oils

"Light oils infused with the flavors of herbs, spices, and fruits are a refreshing and more healthful alternative to butter and other fats. Flavored oils are simple to make and add depth of flavor as well as moisture and a sensual touch to finished dishes. They are not for cooking but for seasoning, just as you would drizzle olive oil over vegetables, noodles, or pastas. The purest and easiest technique is a cold infusion-such as Portuguese Chili Oil). Allow 1/2 to 3 tablespoons per serving. Flavored oils must be refrigerated, and most will hold their quality for at least 1 month. Prepare only as much as you will use in that time. For optimum flavor, bring the amount of oil you will be serving to room temperature. Leftover warmed oil that has been prepared with fresh (that is, not dried) ingredients must be discarded."

[Copyright 1997 by Simon & Schuster Inc., The Joy of Cooking Trust and the MRB Revocable Trust. Reprinted by permission.]

Orange Oil

About 1 cup

This recipe can be found in the Joy of Cooking's Condiments, Marinades & Dry Rubs chapter.

Drizzle over poached shellfish or grilled fish, chicken, or vegetables just before serving. You may substitute lemon, lime, grapefruit, or a combination of zests for the orange zest. Use these proportions to make an infused oil with any fresh ingredients, unless they are unusually bland or strong. You may have to experiment with amounts-or infuse for a shorter time; do not leave fresh ingredients in oil for more than 4 days.

Combine in a dry, scrupulously clean 8- or 10-ounce jar:

Grated zest of 3 oranges, about 1/4 cup 1 cup mild olive, walnut, peanut, or other mild oil

Cover and shake the jar gently, then steep in the refrigerator for up to 4 days. Strain through a dampened paper coffee filter (paper towels can taste of chemicals). Keep this oil covered and refrigerated for up to 2 weeks, then discard.

[Copyright 1997 by Simon & Schuster Inc., The Joy of Cooking Trust and the MRB Revocable Trust. Reprinted by permission.]

Mexican Wedding Cakes

About 5 dozen 1-1/4 inch cookies

This recipe can be found in the Joy of Cooking's Cookies chapter.

In Mexico, where they're often served at weddings, these are known as Pastelitas de Boda, or Little Wedding Cakes. They are also known as Pecan Butter Balls.

Position a rack in the upper third of the oven. Preheat the oven to 350 degrees F. Grease cookie sheets.

Toast, stirring occasionally, in a baking pan until lightly browned, 5 to 8 minutes:

1 cup coarsely chopped pecans

Set aside to cool completely, then grind until very finely chopped but not powdery or oily. Beat on medium speed until very fluffy and well blended:

1/2 pound (2 sticks) unsalted butter, softened
1/4 teaspoon salt
1/2 cup powdered sugar
2 teaspoons vanilla

Gradually beat the pecans into the butter mixture. Sift over the top and stir in until well blended:

2 cups all-purpose flour

Pull off pieces of the dough and roll between your palms into generous 1-inch balls. Space about 1-1/4 inches apart on the sheets. Bake, 1 sheet at a time, until the cookies are faintly tinged with brown, 12 to 15 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool completely. Roll the cookies until coated all over in:

1/3 cup powdered sugar

Joy of Cooking
by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker
Scribner, 1997, $30.00
Reprinted by permission

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This page originally published as a Global Gourmet Today column in 1998.

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This page modified January 2007

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