IRMA S ROMBAUER (Irma S. Rombauer)

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Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.
From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.

  • The All Purpose Joy of Cooking
    ISBN 0671317083 (0-671-31708-3)
    Hardcover, Scribner Book Company

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    Book summary:

    Book by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker

  • The All Purpose Joy of Cooking, Volume 2
    ISBN 0451080726 (0-451-08072-6)
    Signet

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    These revised and enlarged editions are available for the first time ever in mass-market editions, the "Joy of Cooking" Vol. 1": Main Course Dishes and "Joy of Cooking" Vol. 2": Appetizers, Desserts & Baked Goods feature hundreds of new recipes and cooking tips as well as the enduring favorites. For the beginning cook or the seasoned chef, "Joy of Cooking" shows how to present food correctly and charmingly, from the simplest to the most formal service.
    -- "Joy of Cooking" is for both beginning and experienced cooks
    -- These are the only mass market cookbooks of its kind!
    -- "The finest basic cookbook available. A masterpiece of clarity!" -- Craig Claiborne
    -- "Covers the entire gamut of kitchen procedures...easy to use!" -- James Beard

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  • The All-Purpose Cookbook, Joy Oc Cooking.(Revised and Enlarged)
    by IRMA S ROMBAUER
    ISBN 0451088727 (0-451-08872-7)
    Softcover, SIGNET

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    Book summary:

    Publication Date: 1964 Vol. 1 Main Course Dishes for Joy of Cooking. Revised and enlarged. Over 4300 recipes, 1200 new recipes, new illustrations. Chapters: The Foods We Eat; Beverages; Salads; The Foods We Heat; Soups; Cereals and Pastas; Eggs, Souffles and Timbales; Brunch, Lunch and Supper Dishes; Vegetables; Salad Dressings, Sauces, Gravies, Marinades, Glazes and Seasoned Butters; Fish; Shellfish; Meat; Game; Stuffings, Dressings, Farces or Forcemeat; Poultry and Game Birds. 629 pages.

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  • The Joy of Cooking: Volume 1
    by IRMA S ROMBAUER
    ISBN 0452279151 (0-452-27915-1)
    Softcover, Plume

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    Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats.

  • Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931
    by IRMA S ROMBAUER
    ISBN 0684833581 (0-684-83358-1)
    Hardcover, Scribner

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    Book summary:

    In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies.
    This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here -- Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few -- but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.
    Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal, eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America.
    The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.

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  • Joy of Cooking: All About Breakfast and Brunch
    by IRMA S ROMBAUER
    ISBN 0743206428 (0-7432-0642-8)
    Hardcover, Scribner

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    Sixty years since 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 Breakfast & Brunch" upholds that standard. In the conversational and instructional manner of the flagship book, "All About Breakfast & Brunch" elevates "the most important meal of the day" (and the ever-popular weekend brunch) and offers up such mouth-watering egg dishes as Savory Cheese and Herb-Filled Souffleed Omelet, Eggs Benedict, and Matzo Brei; savory brunch sides like Corned Beef Hash, Crabcakes, and Fried Green Tomatoes; delicious fruit and grain recipes, including Apple Fritters, Apricot Compote, and Muesli; and dozens of baked goods, pancakes, and waffles. You'll also find recipes for traditional brunch beverages as well as menus and entertaining tips. 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 Breakfast & Brunch" is for you. It is a spectacular achievement, worthy of its name. "Joy" has never been more beautiful.

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  • Joy of Cooking: All About Canning & Preserving
    by IRMA S ROMBAUER
    ISBN 0743215028 (0-7432-1502-8)
    Hardcover, Scribner

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    More than 75 recipes -- presented for the first time ever -- with the clear, comprehensive instructions you've come to expect from the "Joy of Cooking"* Easy-to-follow recipes adhere to USDA guidelines for canned fruits and vegetables, jams and preserves* Everything you need to know to capture the intense flavors of fruits and vegetables from the garden or farm stand, or to make beautiful gifts of jewel-colored jams and jellies* Timesaving techniques from microwave oven jams to quick pickles, classic recipes such as "Strawberry Jam" and "Canned Tomatoes" as well as exciting new recipes including "Christmas Conserves" and "Four Citrus Marmalade"

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  • Joy of Cooking: All About Chicken
    by IRMA S ROMBAUER
    ISBN 074320204X (0-7432-0204-X)
    Hardcover, Scribner

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    "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.

  • Organized by techinique -- roasting, broiling, baking, braising, grilling, frying, and more
  • More than 100 of "Joy's" recipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted Chicken
  • Invaluable techniques and tips for buying, storing, preparing, and carving chicken 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, sauteing 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 Cookies
    by IRMA S ROMBAUER
    ISBN 0743216806 (0-7432-1680-6)
    Hardcover, Scribner

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    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

  • Joy of Cooking: All About Grilling
    by IRMA S ROMBAUER
    ISBN 0743206436 (0-7432-0643-6)
    Hardcover, Scribner

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    Artfully styled, brilliant color photographs of glistening white lobster meat in crimson shells, succulent pork tenderloin with bright green asparagus, and a plate piled high with fuchsia, orange, red, and purple onions and peppers may look like a three-star dining experience, but they are actually tried-and-true recipes made from The Joy of Cooking: All About Grilling. Dozens of helpful tips and techniques, clear, easy-to-follow instructions, and a rainbow of recipes for everything from seafood and vegetables to pork, poultry, and beef remind us why we've always loved the classic charm of The Joy of Cooking.

    Ethan Becker, son and grandson of the women who taught generations to cook with the original Joy of Cooking, has updated it with this series of All About cookbooks. With notes and techniques scattered throughout, along with helpful illustrations, Becker continues his family's tradition of offering recipes that take a reasonable amount of time to prepare but result in delicious, nutritious, family-friendly meals that are beautiful enough to serve to anyone. Grilled Sesame Scallions are quick and simple, and loaded with flavor. If you can tear yourself away from the glorious photo of Black Pepper-Crusted Grilled Sirloin with Red Onion Chutney, it only takes about 15 minutes to prepare, and the results are as mouthwatering as the photo. And if you want to get fancy, you can try Grilled Rock Cornish Hens in Spicy Port Wine Marinade, or Grilled Duck Breast with Hoisin-Ginger Sauce, or make your own homemade Ketchup or Mango Salsa. Whether you're cooking for one or entertaining in style, whatever your grilling needs, this Joy is as indispensable as ever. --Leora Y. Bloom

  • Joy of Cooking: All About Party Foods & Drinks
    by IRMA S ROMBAUER
    ISBN 0743216792 (0-7432-1679-2)
    Hardcover, Scribner

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    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.* All of the best foods for entertaining such as Brie Baked in Pastry, Food Processor Cheese Straws, Tandoori Chicken Fingers, and Seven-Layer Dip along with an all-new, never-published cocktail and pastry drinks section that features classics such as the Martini and the Sidecar* Recipes include party favorites for virtually any celebration, from a business cocktail party to a casual open house* Includes clear, practical advice that makes entertaining a simple, pleasurable affair for hosts and guests alike

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  • Joy of Cooking: All About Pasta & Noodles
    by IRMA S ROMBAUER
    ISBN 0743202112 (0-7432-0211-2)
    Hardcover, Scribner

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    Book summary:

    When you hear the word "visionary," Irma Rombauer is probably not the first person to come to mind. But when Rombauer touted pasta as a "nutritious, inexpensive, and quick meal" in the original Joy of Cooking more than 60 years ago, little did she know what an intrinsic part of America's family menus it would become. This beautiful volume is a welcome reminder that with a little TLC, pasta for dinner can mean so much more than spaghetti and red sauce from a jar. The recipes are adapted from the latest Joy, but enhanced until they're almost unrecognizable, with gorgeous color photographs, tips and beautifully illustrated techniques, and a comprehensive introduction that covers everything from cooking pasta and choosing Italian cheeses to 27 different pasta shapes and the sauces to serve with them.

    If you have the time to make it, the chapter on fresh pasta begins with a clear, well-written recipe for Fresh Egg Pasta and then offers variations such as Whole Wheat Pasta and Spinach Pasta. A lesson on rolling, cutting, and shaping follows. Novice cooks need not worry, as more tutorials pepper the pages, such as How to Peel, Seed, and Juice Tomatoes, How to Roast and Peel Peppers, and How to Make Tortellini and Cappelletti. There are also well-explained tips throughout the book, explanations of ingredients--such as capers, Italian and Greek olives, and prosciutto--and minilessons on subjects such as freezing filled pasta.

    But what really sets this book apart are the myriad recipes for quick, nutritious, inexpensive, delicious meals. All our old favorites are included, such as Classic Italian American Lasagne, Tuna Noodle Casserole, and Bolognese Sauce, as are more adventurous dishes like Pastitsio, Roasted Red Pepper and Herb Goat Cheese Lasagna, and Penne with Vodka. A chapter on Asian noodles includes a little taste of everything, with recipes like Shrimp Pad Thai and Spicy Szechuan Noodles. But it wouldn't be Joy of Cooking without homey dishes like dumplings, so the last chapter covers them as well as variations on spaetzle and potato gnocchi. As always, it's the clear, easy-to-follow recipes that make Joy such a joy to use, and such a valuable addition to anyone's kitchen. --Leora Y. Bloom

  • Joy of Cooking: All About Pies and Tarts
    by IRMA S ROMBAUER
    ISBN 074322518X (0-7432-2518-X)
    Hardcover, Scribner

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    Book summary:

    More than 75 recipes -- presented for the first time ever -- with the clear, comprehensive instructions you've come to expect from the "Joy of Cooking"* Recipes for all of the pies and tarts the American home cook will ever need: covered fruit pies; single-crust fruit pies and tarts; cream and chiffon pies; custard pies; and chocolate, citrus, and savory pies and tarts* Banishes pie crust anxiety with simple, fail-proof instructions for pie crusts made by hand or in the food processor* Includes the "JOY" classics as well as exciting new recipes such as Caramel Tart, Fruit Crostada, and Apple Galette

  • Joy of Cooking: All About Salads & Dressings
    by IRMA S ROMBAUER
    ISBN 074321501X (0-7432-1501-X)
    Hardcover, Scribner

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    You know to first consult The Joy of Cooking for the perfect recipe for salads like caesar, cobb, Waldorf, or three-bean, but what about Pasta Salad with Shrimp, Roasted Red Peppers, and Black Olives, Hot Apple Slaw, or Bread and Tomato Salad? For more than 60 years, home cooks have turned to that beloved cookbook for classic recipes, definitions, and instructions for cooking techniques, but when looking for something new and different, full of spice, or slightly exotic, we tend to go elsewhere. So Ethan Becker is retraining us with The Joy of Cooking: All About Salads and Dressings. Becker--Irma S. Rombauer's grandson and Marion Rombauer Becker's son--continues the family tradition of sharing foolproof recipes for everyday cooking in everyday kitchens. But this new All About series is also beautifully illustrated, filled with brilliant color photographs, and the flavors and techniques have been updated to reflect the way we cook and eat today. Tunisian-Style Carrot Salad glows orange, gold, and red in a full-page photo across from the recipe. Flavored with lemon and orange, coriander, cumin, cinnamon, and chili, it's warm and bright, crisp and fresh. Tzatziki Potato Salad is light and tangy, well dressed with fresh mint and dill, cucumber, garlic, and yogurt. A chapter on dressings includes an exciting collection of vinaigrettes--everything from Basic to Tomato Mint and Fennel Parmesan to creative dressings like Tangerine Shallot and Chipotle Pepper Mayonnaise.

    Becker's new Joy is as essential as ever. It still includes old favorites like Green Goddess dressing and molded gelatin salads, and walks us through tasks like how to cook and peel beets. But it's the new illustrations and photographs, and recipes like Quinoa Salad with Pine Nuts and Raisins and Sautéed Veal Medallions on Arugula Tomato Salad, that make you want to renew your old friendship with Joy. --Leora Y. Bloom

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  • Joy of Cooking: All About Soups and Stews
    by IRMA S ROMBAUER
    ISBN 0743202104 (0-7432-0210-4)
    Hardcover, Scribner

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    The book that taught America how to cook,
    now illustrated with glorious color photography

    ALL ABOUT
    SOUPS & 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.

    • Chapters covering vegetable soups and stews, legume soups and stews, chowders, meat and poultry soups and stews, fruit soups, and more
    • 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
    • Easy-to-follow tips and techniques for effective storage, serving, and ingredient substitutions
    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 & Stews upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Soups & 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 & 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

  • Joy of Cooking: All About Vegetarian Cooking
    by IRMA S ROMBAUER
    ISBN 0743202090 (0-7432-0209-0)
    Hardcover, Scribner

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    "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.

  • Organized by subject, including stocks and soups, salads, beans and tofu, pasta and grains, and more
  • More than 100 of "Joy's" recipes, including Grilled Ratatouille Salad, Tuscan-Style Stuffed Artichokes, and Winter Root Vegetable Braise
  • Invaluable tips and techniques for buying, storing, and preparing vegetables 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"

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  • Rombauer, Irma S.: Joy Of Cooking Boxed Set
    Joy Of Cooking Boxed Set
    by IRMA S ROMBAUER
    ISBN 0451922344 (0-451-92234-4)
    Signet

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  • Joy of Cooking Christmas Cookies (0684833573) by Rombauer, Irma S.
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    Joy of Cooking Christmas Cookies
    by IRMA S ROMBAUER
    ISBN 0684833573 (0-684-83357-3)
    Hardcover, Scribner

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    Book summary:

    Christmas and cookies are inseparable. The mere mention of baking cookies conjures up memories not just of tantalizing aromas and great tastes but of warm kitchens and good times with family and friends. Joy of Cooking Christmas Cookies brings together in a single volume 75 indispensable cookie recipes and more than 25 recipes for holiday extras. That's more than 100 recipes, half of which are brand new. This book also offers a sneak preview of the revision of Joy of Cooking, the first in more than two decades.

    Written with clarity, humor, and a dedication to detail that has always set the Joy of Cooking apart from all other cookbooks, this book will teach anyone from the person who has never baked a single cookie to the experienced home baker how to turn out a perfect cookie every time. A treasure trove of information, this book contains basic instructions on measuring ingredients, handling and shaping cookie doughs, and decorating cookies, supported by helpful line drawings every step of the way. Recipes include the full range of cookies from the simplest one-pan bar cookies like Chocolate-Glazed Toffee Bars and Scottish Shortbread to those that are dropped onto a cookie sheet (don't miss the new Monster Cookies) to Christmas production numbers like Spritz that are piped through a press. On the familiar side are recipes for chocolate chip cookies, brownies, and sugar cookies. Brief but precise directions ensure that the brownies will be fudgey and moist, the chocolate chips chewy, and the sugar cookies meltingly tender. On the novel side are such irresistible new entries as Pumpkin Cheesecake Bars, Tuscan Almond Biscotti, and Chocolate Mint Surprises.

    Among this Book's unique features:

    • A full-color photograph of every cookie
    • Brand-new recipes for reduced-fat cookies that taste wonderful
    • An easy-to-make gingerbread house
    • Storage suggestions that help you plan your baking time when conipany is coming
    • Recipes for eggnog, mulled cider and wine, and three kinds of homemade hot chocolate
    • A section on extras-a California fruitcake for the 90s made with dried fruits and nuts, a plum pudding Charles Dickens would have loved, Stollen, Chocolate Truffles, Bourbon Balls, Candied Popcorn, and more.
    For sparkling additions to any weekday or for a splendid display of special party presentations, the new Joy of Cooking Christmas Cookies is the only cookie book you'll ever need.

  • Rombauer, Irma S.: The Joy of Cooking comb box
    The Joy of Cooking comb box
    by IRMA S ROMBAUER
    ISBN 0452150922 (0-452-15092-2)
    Penguin (Non-Classics)

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    Book summary:

    The Joy of Cooking grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms found on menus, such as Provençale, bonne femme, meuniére, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home.

    In this classic edition readers learn:

    ¬ Exactly what simmering, blanching, roasting,and braising do
    ¬ In what amounts herbs, spices, and seasonings should be added to recipes
    ¬ How to present food correctly
    ¬ How to prepare ingredients with classic tools and techniques
    ¬ How to safely preserve the results of your canning and freezing

    With more than 4,500 recipes and 1,000 easy-to-follow illustrations, The Joy of Cooking is a must for every American kitchen.

  • The Joy of Cooking: Comb-Bound Edition (Plume) (0452256658) by Rombauer, Irma S.
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    The Joy of Cooking: Comb-Bound Edition (Plume)
    by IRMA S ROMBAUER
    ISBN 0452256658 (0-452-25665-8)
    Softcover, Plume

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    Book summary:

    The Joy of Cooking grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms found on menus, such as Provençale, bonne femme, meuniére, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home.

    In this classic edition readers learn:

    ¬ Exactly what simmering, blanching, roasting,and braising do
    ¬ In what amounts herbs, spices, and seasonings should be added to recipes
    ¬ How to present food correctly
    ¬ How to prepare ingredients with classic tools and techniques
    ¬ How to safely preserve the results of your canning and freezing

    With more than 4,500 recipes and 1,000 easy-to-follow illustrations, The Joy of Cooking is a must for every American kitchen.

    More editions of The Joy of Cooking: Comb-Bound Edition (Plume):

  • Rombauer, Irma S.: The Joy of Cooking: Single-Volume Edition (Plume)
    The Joy of Cooking: Single-Volume Edition (Plume)
    by IRMA S ROMBAUER
    ISBN 0452252598 (0-452-25259-8)
    Softcover, Plume

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    Book summary:

    An All purpose cookbook that includes a complete range of recipes in every category: evryday, classic, foreign and deluxe. Joyce of Cooking is the one indispensable cookbook, the foundation of many a happy kitchen and many a happy home--BECAUSE everything needed for the sucess of the recipe is clearly explained and the information can be found at the point of use. For anyone with a limited knowledge of pots and pans but with an earniest desire to cook for pleasure I would recommend JOY OF COOKING by IRMA S. ROMBAUER AND MARION ROMBAUER BECKER. Masterpiece of clarity...Craig Claiborne, author, New York Times Cookbook. A good old standby for building their culinary reputation on it since the first edition///Kpam Mo;spm. Cjrostoam Scjoemce

  • The Joy of Cooking Standard Edition: The All-Purpose Cookbook (Plume) (0452263336) by Rombauer, Irma S.
    via
    The Joy of Cooking Standard Edition: The All-Purpose Cookbook (Plume)
    by IRMA S ROMBAUER
    ISBN 0452263336 (0-452-26333-6)
    Plume

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    Find signed collectible books: 'The Joy of Cooking Standard Edition: The All-Purpose Cookbook (Plume)'
    Book summary:

    The Joy of Cooking grows with the times-it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. All the classic terms found on menus, such as Provençale, bonne femme, meuniére, and Florentine are not merely defined but fully explained so that readers can easily concoct the dish in their own home.

    In this classic edition readers learn:

    ¬ Exactly what simmering, blanching, roasting,and braising do
    ¬ In what amounts herbs, spices, and seasonings should be added to recipes
    ¬ How to present food correctly
    ¬ How to prepare ingredients with classic tools and techniques
    ¬ How to safely preserve the results of your canning and freezing

    With more than 4,500 recipes and 1,000 easy-to-follow illustrations, The Joy of Cooking is a must for every American kitchen.

    More editions of The Joy of Cooking Standard Edition: The All-Purpose Cookbook (Plume):

  • The Joy of Cooking: Two-Volume Edition (0452253098) by Rombauer, Irma S.
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    The Joy of Cooking: Two-volume Edition
    by IRMA S ROMBAUER
    ISBN 0452253098 (0-452-25309-8)
    Softcover, Plume

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  • The Joy of Cooking: Volume 2 (0451058798) by Rombauer, Irma S.
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    The Joy of Cooking: Volume 2 (Signet)
    by IRMA S ROMBAUER
    ISBN 0451058798 (0-451-05879-8)
    Signet

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    Find signed collectible books: 'The Joy of Cooking: Volume 2'
    Book summary:

    These revised and enlarged editions are available for the first time ever in mass-market editions, the "Joy of Cooking" Vol. 1": Main Course Dishes and "Joy of Cooking" Vol. 2": Appetizers, Desserts & Baked Goods feature hundreds of new recipes and cooking tips as well as the enduring favorites. For the beginning cook or the seasoned chef, "Joy of Cooking" shows how to present food correctly and charmingly, from the simplest to the most formal service.-- "Joy of Cooking" is for both beginning and experienced cooks-- These are the only mass market cookbooks of its kind!-- "The finest basic cookbook available. A masterpiece of clarity!" -- Craig Claiborne-- "Covers the entire gamut of kitchen procedures...easy to use!" -- James Beard

  • The Joy of Cooking 2: Volume 2: Appetizers, Desserts & Baked Goods (0451168259) by Rombauer, Irma S.
    via
    The Joy of Cooking: Volume 2: Appetizers, Desserts and Baked Goods
    by IRMA S ROMBAUER
    ISBN 0451168259 (0-451-16825-9)
    Signet

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    Find signed collectible books: 'The Joy of Cooking 2: Volume 2: Appetizers, Desserts & Baked Goods'
    Book summary:

    These revised and enlarged editions are available for the first time ever in mass-market editions, the "Joy of Cooking" Vol. 1": Main Course Dishes and "Joy of Cooking" Vol. 2": Appetizers, Desserts & Baked Goods feature hundreds of new recipes and cooking tips as well as the enduring favorites. For the beginning cook or the seasoned chef, "Joy of Cooking" shows how to present food correctly and charmingly, from the simplest to the most formal service.
    -- "Joy of Cooking" is for both beginning and experienced cooks
    -- These are the only mass market cookbooks of its kind!
    -- "The finest basic cookbook available. A masterpiece of clarity!" -- Craig Claiborne
    -- "Covers the entire gamut of kitchen procedures...easy to use!" -- James Beard

  • Joy of Cooking/Joy of Cooking Free Holiday Recipe Booklet (0684001624) by Rombauer, Irma S.
    via
    Joy of Cooking/Joy of Cooking Free Holiday Recipe Booklet
    by IRMA S ROMBAUER
    ISBN 0684001624 (0-684-00162-4)
    Hardcover, Scribner

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    Find signed collectible books: 'Joy of Cooking/Joy of Cooking Free Holiday Recipe Booklet'
    Book summary:

    Joy of Cooking Free Holiday Recipe Booklet

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    Coauthors & Alternates

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    IRMA S ROMBAUER
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