Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores.

John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” -Joanna Gaines, author of Magnolia Table

“Cooking shouldn’t just be about making a delicious dish-owning the process and enjoying the experience ought to be just as important as the meal itself. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” -Samin Nosrat, author of Salt, Fat, Acid, Heat Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from.“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. She had recently been widowed and needed to find a way to support her family. Cooking could no longer remain a private passion for Irma. In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Presentation copy, inscribed by the author on the front free endpaper, “To Joe with all good wishes most cordially Irma S.

Indianapolis/ New York: Bobbs-Merrill Company, 1941.Įarly printing of Irma S.

Irma s rombauer books