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Joy of Cooking: All About Party Foods & Drinks Hardcover

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Product Details

  • Series: Joy of Cooking All About...
  • Hardcover: 128 pages
  • Publisher: Scribner (August 27, 2002)
  • Language: English
  • ISBN-10: 0743216792
  • ISBN-13: 978-0743216791
  • Product Dimensions: 10.3 x 8 x 0.6 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,804,644 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

A party menu differs, of course, according to the party-one would hardly serve the same food at a bridal shower as at a Super Bowl gathering. But this volume, part of Scribner's "All About" series, adapted from the Joy of Cooking cookbooks, provides drinks and snacks for just about any occasion. The choices span the map, encompassing Vietnamese Summer Rolls, Buffalo Chicken Wings and Lamb Brochettes with North African Spices. What remain consistent throughout are the lovely photography, the clear, competent directions and the useful sidebars. Becker, the grandson of the founder of the Joy of Cooking enterprise, includes instructive notes along with most recipes, explaining that harissa, for example, is a North African spice paste, and that cheese should always be served at room temperature. Becker concludes the book with a chapter on party drinks, giving the home bartender instructions on everything from a cold-weather eggnog to a fruity, and correct, Sangria.
Copyright 2002 Reed Business Information, Inc.

From Library Journal

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.
Copyright 2002 Reed Business Information, Inc.

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By Ohioan on August 13, 2011
Format: Hardcover
I like the way this book is organized and because it's so well-thought-out, I find it easy to use. There are a lot of classic appetizer and party-food recipes in here. The one thing I wish had been done differently is that the recipes could have been sorted, within each section, from quick to time-consuming, or some such ranking, so that a cook in a hurry could concentrate only on the first recipes in each section, while a cook at leisure could concentrate on the more time-consuming ones.
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By RJ on January 31, 2007
Format: Hardcover
i love this book, everything is written well and the recipes are delicious and easy to follow. the ONLY thing i would say is that it doesn't have a ton of recipes. i may use it for one or two, but i always go back to martha for her huge selection of every kind of hors d'oeuvre in the universe. her book is amazing. but, this is great to have and i use it often.
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