75th Anniversary Edition
On Sale: October 31, 2006
Add to Wish List
Seventy-five years ago, a St. Louis widow named Irma
Rombauer took her life savings and self-published a book
called The Joy of Cooking. Her daughter Marion tested
recipes and made the illustrations, and they sold their
mother-daughter project from Irma's apartment.
Today, nine revisions later, the Joy of Cooking -- selected
by The New York Public Library as one of the 150 most
important and influential books of the twentieth century --
has taught tens of millions of people to cook, helped feed
and delight millions beyond that, answered countless
kitchen and food questions, and averted many a cooking
Ethan Becker, Marion's son, leads the latest generation of
JOY, still a family affair, into the twenty-first century
with a 75th anniversary edition that draws upon the best of
the past while keeping its eye on the way we cook now. It
features a rediscovery of the witty, clear voices of Marion
Becker and Irma Rombauer, whose first instructions to the
cook were "stand facing the stove."
JOY remains the greatest teaching cookbook ever written.
Reference material gives cooks the precise information they
need for success. New illustrations focus on techniques,
including everything from knife skills to splitting cake
layers, setting a table, and making tamales.
This edition also brings back the encyclopedic chapter Know
Your Ingredients. The chapter that novices and pros alike
have consulted for over thirty years has been revised,
expanded, and banded, making it a book within a book.
Cooking Methods shows cooks how to braise, steam, roast,
sauté, and deep-fry effortlessly, while an all-new
Nutrition chapter has the latest thinking on healthy
eating -- as well as a large dose of common sense.
This edition restores the personality of the book,
reinstating popular elements such as the grab-bag Brunch,
Lunch, and Supper chapter and chapters on frozen desserts,
cocktails, beer and wine, canning, salting, smoking,
jellies and preserves, pickles and relishes, and freezing
foods. Fruit recipes bring these favorite ingredients into
all courses of the meal, and there is a new grains chart.
There are even recipes kids will enjoy making and eating,
such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the
In addition to hundreds of brand-new recipes, this JOY is
filled with many recipes from all previous editions,
retested and reinvented for today's tastes.
This is the JOY for how we live now. Knowing that most
cooks are sometimes in a hurry to make a meal, the JOY now
has many new dishes ready in 30 minutes or less. Slow
cooker recipes have been added for the first time, and Tuna
Casserole made with canned cream of mushroom soup is back.
This JOY shares how to save time without losing flavor by
using quality convenience foods such as canned stocks and
broths, beans, tomatoes, and soups, as well as a wide array
of frozen ingredients. Cooking creatively with leftovers
emphasizes ease and economy, and casseroles -- those
simple, satisfying, make-ahead, no-fuss dishes -- abound.
Especially important to busy households is a new section
that teaches how to cook and freeze for a day and eat for a
week, in an effort to eat more home-cooked meals, save
money, and dine well.
As always, JOY grows with the times: this edition boasts an
expanded Vegetables chapter, including instructions on how
to cook vegetables in the microwave, and an expanded baking
section, Irma's passion -- always considered a stand-alone
bible within the JOY.
This all-new, all-purpose anniversary edition of the Joy of
Cooking offers endless choice for virtually every occasion,
situation, and need, from a 10-minute stir-fry on a weekday
night to Baby Back Ribs and Grilled Corn in the backyard,
or a towering Chocolate Layer Cake with Chocolate Fudge
Frosting and Homemade Vanilla Ice Cream. JOY will show you
the delicious way just as it has done for countless cooks
Even after 75 years, the span of culinary information is
breathtaking and covers everything from boiling eggs (there
are two schools of thought) to showstopping, celebratory
dishes such as Beef Wellington, Roast Turkey and Bread
Stuffing, and Crown Roast of Pork.
No comments posted.
Registered users may leave comments.
Log in or register now!