Joy of Cooking
Joy of Cooking is one of the most influential and enduring cookbooks in American culinary history. First published in 1931 by Irma S. Rombauer, it has been continuously in print since then, with multiple editions and updates reflecting changes in American cooking and food preferences.
History[edit | edit source]
The first edition of Joy of Cooking was self-published by Irma S. Rombauer, a homemaker in St. Louis, Missouri. Rombauer compiled recipes from her own collection and those of her friends and family. The book was illustrated by her daughter, Marion Rombauer Becker, who would later become a co-author and editor of subsequent editions.
Editions[edit | edit source]
Over the years, Joy of Cooking has seen numerous editions, each updating and expanding the content to reflect contemporary tastes and cooking techniques. Notable editions include:
- The 1936 edition, which was the first to be published by a commercial publisher, Bobbs-Merrill Company.
- The 1943 edition, which included wartime recipes and tips for rationing.
- The 1975 edition, edited by Ethan Becker, which modernized many recipes and added new sections on international cuisine.
- The 1997 edition, which was a major overhaul, removing some older recipes and adding new ones to appeal to modern cooks.
- The 75th Anniversary edition in 2006, which aimed to restore some of the charm and character of earlier editions while incorporating contemporary recipes.
Content[edit | edit source]
Joy of Cooking is known for its comprehensive and approachable style. It covers a wide range of topics, including:
The book is also famous for its "action method" of writing recipes, which integrates the ingredients into the instructions, making it easier for cooks to follow along.
Influence[edit | edit source]
Joy of Cooking has had a profound impact on American home cooking. It has been praised for its thoroughness, reliability, and the warmth of its writing. Many professional chefs and home cooks alike consider it an essential reference.
Related Pages[edit | edit source]
Categories[edit | edit source]
External links[edit source]
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