Cover image for Joy of cooking : all about cookies
Title:
Joy of cooking : all about cookies
Author:
Rombauer, Irma S., 1877-1962.
Publication Information:
New York : Scribner, [2002]

©2002
Physical Description:
128 pages : color illustrations ; 26 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780743216807
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX772 .R649 2002 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

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


Author Notes

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.

(Bowker Author Biography)


Reviews 2

Publisher's Weekly Review

Part of Scribner's "All About" series, adapted from the Joy of Cooking cookbooks, this volume includes dozens of cookie recipes, divided by type: drop, bar, rolled, filled, and the like. The recipes span the traditional-Oatmeal Raisin and Chocolate Chip both make an appearance-to innovative entries like Chocolate-Coated Mocha Biscotti. The recipes are easy enough for even a fledgling baker to follow, and they're accompanied by inspiring full-color photographs. Becker, the grandson of the founder of the Joy of Cooking franchise, includes tips on how to package cookies for travel, how to turn Christmas cookies into ornaments and even how to bake cookies at high altitudes. But the best proof of how all-around useful Becker wants this resource to be is that he includes low fat, and delicious, versions of most of his popular cookies. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

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.


Table of Contents

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

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