Joy of Cooking
Fully Revised and Updated
Megan Scott author Irma S Rombauer author Marion Rombauer Becker author Ethan Becker author John Becker author
Format:Hardback
Publisher:Simon & Schuster
Published:14th Nov '19
Should be back in stock very soon
“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. 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
“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. 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
In the nearly ninety years since Irma S. 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. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.
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. 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.
You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.
A new chapter on streamlined...
“As much as it’s an essential reference, it’s also an important work of domestic anthropology. . . each entry serves as the starting point for endless kitchen discovery.” —The New York Times
“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. 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 The Magnolia Table
“Through its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike.” —Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen
“The first new edition in over a decade reflects 21st-century values—and the traditions we’re determined to preserve.... The 2019 “Joy” is designed to be a first stop for cooks who grew up eating kimchi jjigae, pozole and palak paneer, whether at home or in restaurants, and see them as classic American dishes, too.” –The Wall Street Journal
"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. 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
“This new edition of the Joy of Cooking is a masterwork. It’s also an affectionate nod to the spirit of Joy’s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in this respectful and exciting new edition. It will delight you and will become your go-to resource.” —Robin Mather, Chicago Tribune
"This new edition is a virtual necessity in any kitchen...and an astonishing value at its list price.” —Booklist, starred review
“Impressive, timely… Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade—quite an achievement indeed.” —Publisher's Weekly, starred review
"Joy of Cooking has been in print since the Great Depression, but...it’s definitely no longer your grandmother’s cookbook. Consider it a must-have for every budding home cook." -Eater
ISBN: 9781501169717
Dimensions: 229mm x 203mm x 61mm
Weight: 2184g
1200 pages