Joy of Cooking: Joy of Cooking

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

Scribner | October 31, 2006 | Hardcover

Joy of Cooking: Joy of Cooking is rated 4.4737 out of 5 by 19.
The bestselling Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—now in a revised and updated 75th Anniversary edition, which restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. JOY is a timeless kitchen essential for this generation and the next.

A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. 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 crisis.

Ethan Becker, Marion's son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth 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.” Recently, Ethan’s son, John Becker, and John’s wife, Megan Scott, joined the JOY team, where they oversee the brand’s website (TheJoyKitchen.com) and all social media for JOY. They spearheaded the creation of the bestselling Joy of Cooking app, available for iPhone and iPad.

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.

The 75th Anniversary 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 ever-popular Pizza.

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 thirty minutes or less. Slow cooker recipes have been added for the first time. 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: The 75th Anniversary edition of JOY 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-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a ten-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 before you.

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.

Happy Anniversary, JOY! Happy Cooking.

Format: Hardcover

Dimensions: 1152 pages, 9.25 × 6.62 × 2.5 in

Published: October 31, 2006

Publisher: Scribner

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0743246268

ISBN - 13: 9780743246262

Found in: Food and Drink

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Reviews

Rated 5 out of 5 by from I loved it The Joy of Cooking, a bible of Cooking is outstanding cookbook with all useful recipes and detailed cooking information. Everyone should have this book in their kichen.
Date published: 2015-05-05
Rated 5 out of 5 by from Great book This book has served me well for many years. I have just purchased two more, for my daughters to enjoy. This book will give you a good grounding in the basics of cooking and then allow you to expand to more advanced skills. A great book for either new or seasoned cooks.
Date published: 2014-12-29
Rated 4 out of 5 by from A must for new cooks! Excellent cook book ....for simple recipes as well as complicated ones...covers everything you can imagine!....Great gift for newly weds as well as established cooks!...
Date published: 2014-12-16
Rated 5 out of 5 by from FANTASTIC Joy of Cooking is the best cookbook ever written. Every recipe I have ever tried from this book during the last 30 years has turned out PERFECT.
Date published: 2013-11-26
Rated 5 out of 5 by from A book for all cooks - young and old Wished I had had this cookbook 40 years ago. All the basics that takes many years to learn, out of many cookbooks, are all there in this one book. Not full of a lot of glossy pictures, just good info. on how to make your recipe a success. The section entitled, 'Know Your Ingredients' was packed with so much info. that cooks of all ages would benefit from it - very informative. Would make an excellent shower gift.
Date published: 2013-11-18
Rated 5 out of 5 by from Best Cookbook I bought this as a replacement for one I got from my mom when I got married, 29 yrs ago. We always called it well loved, it was the velveteen rabbit of the cookbook world! It's taught me and my boys to cook over the years and my husband loves it for certain recipes too!
Date published: 2013-07-08
Rated 5 out of 5 by from Absolute must have in every collection I cook because I love good food. Eating is an experience to share good times. As such, I am an avid collector of cookbooks. Joy has been with me for over 15 years now. Unlike most of its followers, it did not teach me to cook. Rather it has taught me how to cook great tasting food. I use it regularly and often as a secondary reference to other cookbooks to ensure I'm doing it right. This is one of the most useful publications to guide you towards success with any recipe you have the courage to try. No cook should be without a copy.
Date published: 2013-01-02
Rated 5 out of 5 by from Must-have There's a reason why this is one of the classic cookbooks. I just started cooking extensively about 10 months ago, and held off on this book because I thought the recipes would be too complicated. I finally gave in and got it because of the great reviews, and I'm really thankful I did. I got this, along with Mark Bittman's How To Cook Everything, for a general cookbook genre, and this is the one I turn to the most. The recipes are full-proof and clear, aside from the fact that they all tasted great. With Bittman's book, I found I still had to tweak some recipes although I do like the book as well. However, if I can only have one cookbook, this would be it. The info is extensive and well-laid out.
Date published: 2011-04-01
Rated 4 out of 5 by from Joy of cooking there is so many good recipes in the book and I really liked that however, its a bit hard to follow untill you get the hang of it. good other then that, and I would buy again even if I knew about the hard to follow thing.
Date published: 2011-01-11
Rated 3 out of 5 by from Great recipes Excellent recipes, however, I found it slightly confusing that all the ingredients were not listed a head of time.
Date published: 2010-02-14
Rated 4 out of 5 by from So far so gooood! This book was a something I really wanted because I just started cooking about 2 years ago. So far everything I have made has been great! I LOVE the dinner ideas depending on the occasion, it lets you choose menus such as Authentic Italian and Greek, you can look at fine dining menus or ideas for a picnic. There are pictures to help you really understand what you are doing when you cut up a chicken or roll pasta. There is an ingredient index if you don't know much about something or if you need to find a substitute. This really does bring out my "Joy of Cooking"!! I hope it does the same for you.
Date published: 2010-01-19
Rated 2 out of 5 by from Not very user friendly I find this large book cumbersome to use, with small font and recipes that don't always include everything you need to know. I much perfer Better Homes and Gardens as a go to comprehensive cookbook.
Date published: 2009-12-09
Rated 5 out of 5 by from A Must In EVERY Kitchen The bible of cooking! Everyone should have this book in their kitchen. Great recipies, great tips an all around great cook book!
Date published: 2009-08-19
Rated 5 out of 5 by from JOY- Essential for any cook beginner to advanced JOY is a phenomenal resource. Even experienced home cooks can benefit from the vast array of information and recipes this book contains. It's a go-to guide when I can't remember how long to cook a certain cut of meat, or what temp is needed to get candy to the soft ball stage... I love the fact that a lot of the recipes have a myriad of variations and suggested additions. The back of the book contains a catalogue of ingredients which I've used when confronted by an unfamiliar item in other recipes. There are also a number of recipes for "putting up" summer fruit and vegetables, making relishes and pickles - something that's a bit of a lost art;; it's like having your Grandmother in the kitchen alongside you. Absolutely a five star cookbook!
Date published: 2009-08-14
Rated 4 out of 5 by from Foodie Bible Seriously , almost any question you have is answered here. Even if you don't use the recipes, and why wouldn't you, it answers lots of your cooking needs.
Date published: 2009-04-25
Rated 5 out of 5 by from Awesome I am an Inter provincially Certified cook, and the original Joy got me through some tough parts in school. That was a secret though, I am sure the Chefs wouldn't have liked that LOL...My original had been a hand me down, it had wall paper for its cover, I asked for this for Christmas '06 to replace it, and it has not disappointed me.
Date published: 2009-02-01
Rated 5 out of 5 by from Really Helpful!! This is a MUST have in the kitchen! A great reference guide for any meal...any time :)
Date published: 2008-04-09
Rated 4 out of 5 by from Very Comprehensive Contains everything you'd ever need to know about cooking close to anything - easy to modify recipes when required for substitutions or to reduce fat.
Date published: 2008-01-15
Rated 5 out of 5 by from What every kitchen should have! I am a beginner cook, and could not believe how amazing this book was. It is absolutley a staple for every kitchen. It has everything from baking, to cooking for holidays. Even how to place a table for a party! I'm pretty sure this cookbook will now be my favorite and the first one I turn to for help and ideas!
Date published: 2007-08-15

– More About This Product –

Joy of Cooking: Joy of Cooking

Joy of Cooking: Joy of Cooking

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

Format: Hardcover

Dimensions: 1152 pages, 9.25 × 6.62 × 2.5 in

Published: October 31, 2006

Publisher: Scribner

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0743246268

ISBN - 13: 9780743246262

About the Book

The bestselling cookbook of all time comes full circle and celebrates its 75th anniversary with an expansive revision based on the highly lauded 1975 edition, restoring the voice of the original authors and returning the focus to home-style American cooking.

From the Publisher

The bestselling Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—now in a revised and updated 75th Anniversary edition, which restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. JOY is a timeless kitchen essential for this generation and the next.

A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. 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 crisis.

Ethan Becker, Marion's son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth 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.” Recently, Ethan’s son, John Becker, and John’s wife, Megan Scott, joined the JOY team, where they oversee the brand’s website (TheJoyKitchen.com) and all social media for JOY. They spearheaded the creation of the bestselling Joy of Cooking app, available for iPhone and iPad.

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.

The 75th Anniversary 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 ever-popular Pizza.

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 thirty minutes or less. Slow cooker recipes have been added for the first time. 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: The 75th Anniversary edition of JOY 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-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a ten-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 before you.

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.

Happy Anniversary, JOY! Happy Cooking.

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 ma
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Editorial Reviews

"Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." -- Tyler Florence