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 originalphotographs, 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"