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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.
- Sales Rank: #2124 in Books
- Brand: Simon & Schuster
- Published on: 2006-10-31
- Released on: 2006-10-31
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 2.50" w x 6.63" l, 4.08 pounds
- Binding: Hardcover
- 1152 pages
Amazon.com Review
The much anticipated 75th anniversary edition of Irma Rombauer's kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. 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.
Take the new Joy for a test-run in the kitchen with these featured recipes for Roast Brined Turkey and Apple Pie, and watch a video demonstration for their recipe for 10-in-One Cookies. And read on for celebrity chef "Odes to Joy," Joy timeline, and Joy trivia.
Odes to Joy
"Great cookbooks are not just collections of interesting recipes. They are, first and foremost, books that tell a story, the story of how people lived and cooked at a particular point in time. They reveal, to borrow an expression from James Beard, their delights and prejudices, their view of the social order, their appetite for serving others food that meets the expectations of their social class. Food can be anything and everything from fuel to an object of intellectual curiosity to full-bore hedonism that transports the mind and body far from the dinner table with just one overwhelming bite.
I started cooking out of an early edition of Joy when I was only 7 years old. I remember making a basic chocolate cake with 7-minute frosting. The cake turned out fine, but the frosting resembled gruel and was my introduction to the importance of following a recipe to the letter. Evidently my lack of patience and precision had led me astray. But after that first brush with culinary failure, Joy led me to many, many successes over the years; more to the point, I became enamored of Ms. Rombauer's voice, the matter-of-fact charm that led her to suggest "stand facing the stove" as a sensible first step in any recipe.
The amateur but highly evolved enthusiasm that Irma Rombauer brought to the world of home cooking was a breath of fresh air after the slightly earlier era of culinary dowagers Fannie Farmer, Mrs. Beaton, and Marion Harland. To those pillars of culinary wisdom, recipes were shorthand for cooks who had spent a lifetime in the kitchen. A pie pastry recipe might be written as "make a paste." But Ms. Rombauer was there to hold our hands, to put food in a social context and give it attitude, energy, and meaning in a world where food was leaping past the narrow formality of the Victorian age.
For all of our worldly knowledge about ingredients and culinary custom, few cookbook authors have managed to perfectly capture, without artifice or self-conscious chatter, the vernacular of an age. Irma Rombauer introduced us to a room in our home--the kitchen--that was to become a place of enjoyment, not just one of backbreaking labor. She represented the essence of the new American experience, which suggested that everything in life could be transformed into pleasure with nothing more than the proper attitude. And what better way to celebrate this new age than to have a smashing cocktail party with the perfect hors d’oeuvres?
The original Joy of Cooking was mind over matter, the perfect mix of attitude and function. Even as times have changed, the Joy stands out as a watershed volume, a book that speaks to the very heart of who we want to be in the kitchen: producers of our own story, directors of the good American life.
And, according to Ms. Rombauer, all we have to do is take that first easy step and "stand facing the stove." --Christopher Kimball, founder and editor of Cook's Illustrated
"I'm often asked to pick my favorite cookbook. Considering that there are over 3,000 cookbooks published each year, it's a daunting task to try to narrow them down. Speaking as a chef who never went to cooking school, I've been enthralled by certain cookbooks, immersing myself from cover to cover and learning about exotic cuisines from all over the world. But for just plain basic information, both the original and revised Joy of Cooking are still my bibles. I can't tell you how many times my wife Jackie and I have thumbed through the stained and broken-backed copy of Joy in our home kitchen, looking for our favorite angel food cake recipe, our favorite skillet corn bread, our favorite fluffy biscuits, and crisp waffles, and on and on. It's tough to picture my family table--or, in fact, the American table--without a well-worn copy of Joy of Cooking in the background." " --Tom Douglas, author of I Love Crab Cakes!
"I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." --Paula Deen, author of Paula Deen Celebrates!
"In our kitchen, Joy of Cooking is a tool as indispensable as the chef's knife, the scale, the whisk. We actually own two copies--a shelf-copy for reading, and one whose sauce-splattered, dog-eared pages bear witness to just how much joy we get from Joy." " --Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook
"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, author of Tyler's Ultimate
"Joy of Cooking is a book I turn to whenever I have a question about food or cooking. The new edition is the combined effort of some of the best cooks writing today; I know I can trust its information. And trust is, to my mind, the essential quality of all great cookbooks." --Sally Schneider, author of The Improvisational Cook
"When Andrew first contemplated becoming a chef in the 1980s, he asked two Boston chefs of his acquaintance what books he should read. Each independently recommended Joy of Cooking as THE classic with reliable recipes for just about everything. (The second chef urged him to look for an early copy for the sheer entertainment value of reading how to cook a possum.) A decade later, when we interviewed 60 of America’s leading chefs for our first book Becoming a Chef, we asked them the same question--and again Joy was one of their five most recommended books. In fact, we recommend buying two copies, like we did: we keep our chocolate-smudged copy of Joy in our kitchen, and a reading copy on our bookshelves." --Andrew Dorenburg and Karen Page, authors of What to Drink with What You Eat
"Our Joy of Cooking is dog-eared, flour dusted, chocolate smudged, oil spattered, and easily the most used cookbook on the shelf. The staggering amount of information in the book taught us the basics when we were in our teens and has informed our cooking for the decades since. We wish we had written it!" --Johanne Killeen and George Germon, authors of On Top of Spaghetti
"I received a copy of Joy of Cooking in my late teens. I have treasured the cookbook ever since and still use it frequently as a reference. In the late 80's I was asked to represent American Cooking in Italy. I cooked all over the country for 2 months. The only book I took was Joy of Cooking. When ingredients that I had ordered did not show up and I had to totally wing it, I used this book to get me out of a few jams--like what the proportions are to make your own baking powder! If I could have only one cookbook--other than my own of course!--it would be Joy of Cooking–-as it is the bible of American cooking" --Kathy Casey, author of Kathy Casey's Northwest Table
"I have purchased Joy of Cooking for all my restaurant libraries as well as my own. The recipes always work--always--and the informational chapters are accurate, to the point, and incredibly helpful--couldn’t live with out it!!" --Cindy Pawlcyn, author of Big Small Plates
A Brief History ofJoy
• 1930: The United States stock market crashes creating the great depression.
• 1931: Irma Rombauer takes $3,000, the modest legacy her husband leaves at his death, and she self-publishes the first Joy of Cooking. She is 54 years old.
• 1932: Irma tries to sell her book to a commercial publisher, Bobbs-Merrill of Indianapolis, IN, and is rejected.
• 1933: Prohibition is repealed and Adolf Hilter becomes to Chancellor of Germany.
• 1935: Bobbs-Merrill receives another submission of the Joy of Cooking from Irma. This version is not the self-published book but a revision, typed and bound in 15 notebook binders.
• 1936: March 26 is the publication date for the first commercial Joy of Cooking. The first print run is 10,000 copies and the book costs $2.50.
• 1937: The Golden Gate Bridge is completed in San Francisco and Gone with the Wind, a Scribner book, wins the Pulitzer Prize.
• 1939: Bobbs-Merrill publishes Irma Rombauer's book Streamlined Cooking, a cookbook dedicated to convenience foods. The book is not a commercial success.
• 1940: Freeze-drying is invented.
• 1941: Pearl Harbor is attacked and America enters World War II.
• 1943: The bestselling "wartime" edition of Joy of Cooking is published which includes how to creatively deal with the food rationing during World War II.
• 1946: A "post-war" edition is printed with very few changes.
• 1947: The microwave oven is invented.
• 1951: Marion Rombauer Becker joins her mother Irma as co-author of this edition.
• 1955: Gunsmoke debuts on CBS.
• 1961: John F. Kennedy is inaugurated as the President of the United States.
• 1962: Irma Rombauer dies in her native St. Louis. The sixth edition of Joy of Cooking is published.
• 1963: The French Chef with Julia Child debuts on public television.
• 1969: Neil Armstrong and Buzz Aldrin become the first to walk on the moon.
• 1970: The Beatles break up.
• 1974: President Nixon resigns and Stephen King’s Carrie is published.
• 1975: The first--and last--edition of Joy of Cooking that is completely Marion Rombauer Becker's work is published.
• 1979: Margaret Thatcher becomes the Prime Minister of Great Britain.
• 1980: The median household income in the United States is $19,074 and it seems the entire country is playing PacMan.
• 1981: The first genetically engineer plant--the Flavr Savr tomato--is approved for sale.
• 1984: Coca-Cola changes its 99-year-old formula and launches New Coke.
• 1990: East and West Germany unite.
• 1997: After a more than a two decade hiatus, the eighth edition of Joy of Cooking is published by Scribner with Ethan, Marion's son, at the helm.
• 2006: A new edition of Joy of Cooking, based on the writing and structure of the 1975 edition, is published to celebrate the 75th anniversary of Irma Rombauer's self-published cookbook.
Joy Trivia
• For the 75th anniversary edition, 4,500 recipes were tested that used a total of 400 pounds of butter, 300 quarts of milk, 485 pounds of red meat, and 275 pounds of fish and shellfish.
• The average age of a recipe tester working on the 75th anniversary edition was 46.7 years.
• Recipe testers spend 8,798 hours testing recipes and techniques for the latest edition.
• The knife was the first cutlery invented, followed by the spoon, and, much later, the fork (11th century A.D.).
• Caffeine is the most widely used behavior-changing chemical ingested worldwide.
• Eating cheese slows the decay of teeth.
• A light coating of oil speeds cooking and improves flavor of most grilled foods.
• Some of the most requested recipes from past Joy of Cooking editions include Chicken Marengo, Chocolate Cake (also known as the "Rombauer Special"), and Golden Glow Gelatin Salad.
• Ice is considered one of the most important ingredients in making drinks.
• Popsicles, baby back ribs, smoothies, and power bars are just a few of the recipes making their debut in the 2006 anniversary edition.
• The 2006 Joy of Cooking has instructions on using natural ingredients to color Easter eggs: beets for pink; chopped red cabbage for blue; tumeric for yellow; and the skins of 12 red onions for orange to burnt orange.
• Slow cooker recipes are included in the 2006 Joy for the first time.
From Publishers Weekly
Starred Review. They say mother knows best, but in the case of this classic cooking volume, first published 75 years ago, the adage might be more accurately "mother—and grandmother—know best." For while some previous editions of Joy have embraced passing fads and shunned the earlier versions' old-school charm, this time, the editors (led by Irma's grandson and Marion's son, Ethan) have stayed true to the spirit of the original. Fond of its forebear's quirky phrases ("There is nothing simple about these uncomplicated-looking fungi" or "a pig resembles a saint, in that he is more honored after death than during his lifetime"), the new narrative of Joy is one of, well, joy. Its recipes will prompt readers to bound into the kitchen; their range and depth is such that there really is something for everyone. Enchiladas, sushi, bagel chips, smoked brisket and corn dogs make their first appearance, while ice cream, nut butters and beef fondue return after some time away. The use of "we" throughout the text will reassure those skeptical of, say, preparing game (a section that, incidentally, has been expanded), and the overall feeling of the kitchen as a place of empowerment and enrichment makes this an essential work for all cooks. (Oct. 31)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
In recognition of the seventy-fifth anniversary of the publication of Joy of Cooking, a new edition of this classic work appears. For this landmark, the editors have returned to Joy's 1975 edition, rejecting the controversial last edition's perceived foray into 1990s chef-driven fads. This change in editorial viewpoint doesn't necessarily signal a narrower vision. This new Joy acknowledges that American tastes have broadened by including a selection of cocktails and basic introductions to beer and wine. Drink recipes range from unassailably classic libations, such as the martini and Fish House Punch, through the current obsession with tequila-based tipples. Canning and jam and jelly making also reappear, reflecting the ubiquity of urban farmers' markets and a return to a food-preservation technique that avoids energy-consumption issues inherent in freezing. That quintessential emblem of middle American cooking, the casserole, finds restoration. Detailed line drawings that gave Joy's earlier editions their distinctive appearance bestow continuity. Whether or not the simultaneous release of a new line of cookware bearing the Joy of Cooking imprimatur compromises the book's integrity remains to be seen, but a list price of $30 marks it as a bargain for the consumer. The new Joy maintains the title's role as backbone for any library's cookery reference collection, its nearly 4,000 recipes defining essential American home cooking. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Most helpful customer reviews
160 of 162 people found the following review helpful.
a classic: two reasons to get this book
By Mayer Goldberg
The Joy of Cooking is by now a classic, a Bible of cooking. An encyclopedic tome of procedures, material and recipes. I shall not attempt to cover its many virtues here, but instead I would like to focus on two reasons why you MUST get this book:
LEARNING TO COOK The Joy of Cooking is more than just a recipe book. It's a textbook. As a student, living on my own and having to take my first steps in the kitchen, this book was a life saver -- it taught me how to cook. Other cookbooks are mere collections of recipes: If you follow them carefully, you have a good chance at ending up with something close to what the author intended. But most cookbooks don't teach you anything about preparing food -- they're just recipes -- so you never really understand, for example, how different doughs are made and how they're used for different breads and pastries, or what kinds of fish should be broiled, fried or cooked, etc. The Joy of Cooking teaches you all that, and much more. If you take the time to actually read the descriptions at the start of each chapter, as opposed to just searching for and following a recipe, you will understand how to cook. The importance of this is immense: If you actually understand what your doing, as opposed to simply following directions, you can improvise, invent new recipes, correct any problems/mistakes/errors, etc. You will begin to think like a Chef. I own many cookbooks, but the Joy of Cooking is one of the very few that actually attempts (and does such a wonderful job) teaching you how to cook. You shouldn't miss up on this opportunity. It's very clear, very well-written, and is ideal for those that are taking their first steps in the kitchen.
RARE AND DIFFICULT TO FIND RECIPES While the Joy of Cooking can't contain each and every ethnic food, it is quite encyclopedic nonetheless. Often, I search dosens of cookbooks, surf the internet, ask friends, only to discover that what I'm looking for is already in the Joy of Cooking! I should have consulted it first! Do you realise that the Joy of Cooking will teach you how to make marshmellows, Halwa, Turkish pastry dough (for borekas), candy, and many other not-so-easy-to-find recipes? And all from scratch: Marshmellows are essentially whipped sugar syrup and gelatin. Halva is essentially sugar syrup and raw tehini sauce. Making Turkish pastry dough is an involved process that takes time and precision -- all the steps for which are in the Joy of Cooking. While I have all these recipes in other books as well, I have no other SINGLE book that contains them all. The Joy of Cooking is encyclopedic and diverse, its scope as far as procedures or ethnic foods are concerned is enormous. This should be your first cookbook, and unless you're looking for some really exotic procedures and recipes, it could very well be your only cookbook.
174 of 189 people found the following review helpful.
The 'Bible' turned into microwave cliff notes
By David Knudsen
While I have dozens of cookbooks with exotic recipes, I've always relied on 'Joy' for those basics (like canning, preserving, freezing, substituting) and tips you can't find anywhere else. Sure, the new 'Joy' has discovered the food processor and microwave, but has discarded many of those tried and true basics along the way. If you want to replace your worn out, dog earred old copy, get the regular 'Joy', not the new, 'enhanced' one.
47 of 48 people found the following review helpful.
Hardbound versus Spiral bound?
By Suzy Vander Vos
Without going into any long saga, let me just say that if the spiral bound addition had been given to me 23 years ago as a wedding shower gift, it would not be with me here today. The binder does not allow for easy opening of the book, or turning of the pages, and the paper is of inferior quality. It is too thin, too flimsy on the fingers. I do not believe it will last. I just purchased this version for my 19 year old collage student, and want to return it for the hard bound edition. There will always be those who don't approve of change. If some things have been omitted and replaced with others, there are always reasons for such changes even it we don't agree with them. My copy(hardbound) is 23 years old and still going strong. All of my kid's pick it up when they cook, without my influence at all. It is the most important cooking manual on my shelf, and I own hundred's of cookbooks. If the general layout and feeling remain the same, I would only recommend the spiral addition with the proper changes.
See all 1918 customer reviews...
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