Joy of Cooking: All About Cookies

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Joy of Cooking: All About Cookies

Format:  Hardcover,

128 pages

Publisher: Simon & Schuster

Publish Date: Sep 2002

ISBN-13: 9780743216807

ISBN-10: 0743216806

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Book Information

The following content was provided by the publisher.
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.
* A celebration of all the classic "JOY" cookies: Blondies, Dream Bars, Lemon Curd Bars, Ginger Snaps, and Classic Oatmeal and Chocolate Chip
* Includes innovative cookies such as reduced fat Almond Thumbprints and the Fourteen-in-One Cookie, a master recipe whose variations make 14 different cookies
* Clear, comprehensive instructions for all aspects of cookie baking from handling the dough and decorating the cookies to packaging them for gift giving

Specifications

Publisher: Simon & Schuster
Publish Date: Sep 2002
ISBN-13: 9780743216807
ISBN-10: 0743216806
Format: Hardcover
Number of Pages: 128
Shipping Weight (in pounds): 1.45
Product in Inches (L x W x H): 8.0 x 10.25 x 0.75

About the author

Biography of Becker, Marion Rombauer

Marion Rombauer Becker was born in 1903. Besides her work on the JOY of Cooking, Marion realized other significant accomplishments during her lifetime. She worked as an art teacher and later at Women's Wear Daily. She was one of the founders of Cincinnati's Modern Art Society, and served as it's first professional director. Marion was an early advocate of natural gardening and received the "Oak Leaf" award from the Nature Conservancy. Marion was also the recipient of the Medal of Merit from the Garden Club of America. Marion died in 1976.

Biography of Becker, Ethan

Ethan F. Becker is president and senior coach/trainer for the Speech Improvement Company, Inc. He specializes in motivating teams, controlling fear of speaking, and developing effectiveness in public presentations. He has worked with clients from Harvard University, IBM, Boston Scientific, the New York Giants, the F.B.I., and various countries abroad.

Biography of Rombauer, Irma S.

Irma S. Rombauer, Irma Rombauer was born and raised in St. Louis, Missouri. She is the well-known author of "The Joy of Cooking". For the first book, she depended on friends and relatives for recipes, whose experience was in German cooking and baking. 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.

Her style in the book was to present the recipe as a narrative with one paragraph essays that had no separate ingredient lists or instructions. Rombauer approached cooking as a necessity and covered the entire scope of kitchen procedures, making the book easy to use in a home kitchen. Her first attempt at publication took her to Indianapolis to meet with D. Laurance Chambers from Bobbs-Merrill Company. Chambers strategically rejected her during their first meeting and then persuaded Rombauer to do a revision with no advance payment or guarantee of publication.

She produced a manuscript that filled fifteen notebooks, which were a combination of new and old recipes that were in her distinctive format. Rombauer naively believed that she could negotiate a contract with Chambers by herself and after weeks of well timed rages, that caused her to be ill for weeks after, Chambers got her to sign a contract the gave Bobbs-Merrill the copyright to the new edition and the original, self published edition.

In subsequent contracts, Rombauer made sure that her daughter, Marion Rombauer Becker, would have editorial control in the event of her death or absence. Rombauer's daughter had her first solo effort as editor for the 1962 edition, which was just a short time before her mother's death. Marion's interests in natural and raw foods and her desire to make the book more detailed and accurate can be seen in subsequent editions.

Marion's son, Than Becker, became involved in the editorship of the book and has featured contributions from many food writers. "The Joy of Cooking" now features chapters on maintaining nutrients while cooking and explains how and why certain materials commonly combined react the way they do.

Chapter outline

Forewordp. 6
About Cookiesp. 8
About Drop Cookiesp. 21
About Bar Cookiesp. 39
About Rolled Cookiesp. 59
About Hand-Shaped Cookiesp. 73
About Filled Cookiesp. 97
About Sliced, Piped & Pressed Cookiesp. 109
Indexp. 126
Acknowledgmentsp. 128

Reviews

Review by Library Journal (2002-06-15)

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 was written by cookbook author Sylvia Thompson, unfortunately didn't make it into the 1997 revision because of space limitations, so it's nice to have it appear as its own book. Like the other "All About" titles, and unlike the big Joy, these all include color photographs, as well as additional material not included in the revision. Canning & Preserving is recommended for all collections on the topic; the other titles are for most libraries.

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book description

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.

* A celebration of all the classic JOY cookies: Blondies, Dream Bars, Lemon Curd Bars, Ginger Snaps, and Classic Oatmeal and Chocolate Chip

* Includes innovative cookies such as reduced fat Almond Thumbprints and the Fourteen-in-One Cookie, a master recipe whose variations make 14 different cookies

* Clear, comprehensive instructions for all aspects of cookie baking from handling the dough and decorating the cookies to packaging them for gift giving

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