Gathers recipes for bar, drop, rolled, hand-shaped, filled, icebox, and pressed cookies, and includes instructions for icings and glazes

Joy of Cooking Christmas Cookies

Cookbooks, Food & Wine

Rombauer, Irma S.

Becker, Ethan

Becker, Marion Rombauer

Baking

Scribner

The book that taught America how to cook, now illustrated with glorious color photography 
 ALL ABOUT 
CHICKEN 
 A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. 
<ul>
<li>Organized by techinique -- roasting, broiling, baking, braising, grilling, frying, and more </li>
<li>More than 100 of Joy's recipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted Chicken </li>
<li>Invaluable techniques and tips for buying, storing, preparing, and carving chicken </li>
</ul> Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Chicken upholds that standard. In the conversational and instructional manner of the flagship book, All About Chicken is organized by technique. Chapters that cover roasting, broiling, baking, sautéing and stir-frying, braising, frying, and grilling chicken incorporate more than 100 of Joy's best-loved recipes -- Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. You'll also find recipes for a dozen or more stuffings, sauces, marinades, and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. 
 Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Chicken is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful. 
 The Indispensable Kitchen Resource... 
All-New, All-Purpose, and now All-in-Color

Joy of Cooking: All About Chicken

Cooking by Ingredient

The book that taught America how to cook, now illustrated with glorious color photography
ALL ABOUT
VEGETARIAN COOKING
A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.
<ul>
<li>Organized by subject, including stocks and soups, salads, beans and tofu, pasta and grains, and more </li>
<li>More than 100 of Joy's recipes, including Grilled Ratatouille Salad, Tuscan-Style Stuffed Artichokes, and Winter Root Vegetable Braise </li>
<li>Invaluable tips and techniques for buying, storing, and preparing vegetables</li>
</ul>Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.All About Vegetarian Cooking upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Vegetarian Cooking is organized by ingredient and type of dish. Chapters include stocks and soups, salads, vegetables, beans and tofu, pastas and grains, and eggs, and incorporate more than 100 of Joy's bestloved vegetarian recipes, from Roasted Vegetable Lasagne to Greek Spinach and Cheese Pie. You'll also find information on nutrition for vegetarians, planning menus, and rules for serving sizes, as well as tips and techniques for buying, storing, and preparing fresh vegetables. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.
Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Vegetarian Cooking is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.
The Indispensable Kitchen Resource...
All-New, All-Purpose, and now All-in-Color

Joy of Cooking: All About Vegetarian Cooking

Vegetarian & Vegan

Joy of Cooking: All About Soups and Stews

The book that taught America how to cook, now illustrated with glorious color photography ALL ABOUT SOUPS &amp; STEWS A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. <ul>
<li>Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more </li>
<li>More than 130 of Joy's most popular recipes -- from Fresh Tomato Soup to Mulligatawny Soup to Brunswick Stew -- plus recipes for 14 different stocks </li>
<li>Easy-to-follow tips and techniques for effective storage, serving, and ingredient substitutions </li>
</ul> Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Soups &amp; Stews upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Soups &amp; Stews is organized into ten chapters that cover stocks and broths, chowders, fish and seafood soups and stews, fruit soups, and more. This book incorporates more than 130 of Joy's best-loved recipes -- Chicken Stock to Irish Stew to Melon Soup. You'll also find recipes for a dozen or more condiments and quick breads, as well as techniques for straining and storing stock. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Soups &amp; Stews is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful. The Indispensable Kitchen Resource... All-New, All-Purpose, and now All-in-Color

The book that taught America how to cook, now illustrated with glorious color photography 
 ALL ABOUT 
PASTA &amp; NOODLES 
 A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. 
<ul>
<li>More than 90 sensational recipes, including Orecchiette with Sausage and Broccoli Rabe, Roasted Red Pepper and Herb Goat Cheese Lasagne, and classic Macaroni and Cheese </li>
<li>Explanations for 27 different pasta shapes, featuring cooking times, creative substitutions, and appropriate sauces </li>
<li>Step-by-step recipes for preparing a wide range of sauces -- from pesto to ragú to Alfredo -- as well as noodles, from Spdtzle to Beef Chow Fun </li>
</ul> Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged. All About Pasta &amp; Noodles upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Pasta &amp; Noodles is organized into chapters that include fresh pasta, sauces, filled and baked pastas, American noodle dishes, Asian noodles, dumplings, and more. The chapters incorporate more than 90 of Joy's best-loved recipes -- Spaghetti alla Carbonara to Spicy Szechuan Noodles to Bolognese Sauce. You'll also find rules for cooking pasta, step-by-step information for making homemade pasta, and suggestions for pasta shapes and sauces. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable. 
 Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Pasta &amp; Noodles is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful. 
 The Indispensable Kitchen Resource... 
All-New, All-Purpose, and now All-in-Color

Joy of Cooking: All About Pasta & Noodles

The joy of cooking breakfast is revealed in all its glory, with recipes for everything from Huevos Rancheros to Bloody Marys.

Joy of Cooking: All About Breakfast and Brunch

Main Courses & Side Dishes

Presents a wide range of barbecue recipes including chicken kebabs, steak fajitas, ratatouille salad, grilled peppers, and tandoori chicken.

Joy of Cooking: All About Grilling

Outdoor Cooking

A beautifully illustrated cookbook from the Joy of Cooking series presents a wide range of delectable salads, featuring an array of salad recipes, organized by type--tossed, green, garnished, warm, vegetable and fruit, potato, cole slaw, bean, rice, pasta, and grain--and including both traditional favorites and exotic international specialties. 125,000 first printing.

Joy of Cooking: All About Salads & Dressings

Celebrating the traditional culinary art of canning and preserving, a collection of recipes, both old and new, for jams, jellies, preserves, conserves, marmalades, and pickled, salted, and dried meat and vegetables, features a complete instruction manual, filled with a wealth of canning and preserving tips and techniques as well as stunning photographs. 75,000 first printing.

Joy of Cooking: All About Canning & Preserving (Joy of Cooking All About Series)

Canning & Preserving

Combines top party food recipes from the "Joy of Cooking" series with a previously unpublished drinks section, in a guide that includes the how-tos for such fare as nachos, Buffalo chicken wings, and eggnog. 50,000 first printing.

Joy of Cooking: All About Party Foods & Drinks

Entertaining & Holidays

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