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Joy Of Cooking Christmas Cookies

Joy Of Cooking Christmas Cookies

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

Scribner | November 11, 1996 | Hardcover

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.  

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From Our Editors

For the first time in more than 20 years, the perennially favorite Joy of Cooking is being completely revised. But before this new edition becomes available, readers will be able to get a first taste of the fully updated contents with this indispensable, lavishly illustrated collection of holiday cookie recipes. 70+ recipes. 40 full-page, full-color photos

From the Publisher

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.  

About the Author

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.

Hardcover

0 x 0 x 0 in

November 11, 1996

Scribner


0684833573
9780684833576

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