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.
This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today's home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy. (Scribner Book Company)
John Becker spent his childhood between Portland, Oregon and the Becker family home in Cincinnati, and learned to appreciate a range of approaches to cooking. He has an insatiable curiosity when it comes to food and cooking. Great grandson of Irma Rombauer, who self-published the first Joy of Cooking in 1931, John dedicated himself to updating Joy for new generations.
Megan Scott grew up in a farming family, shucking corn and snapping green beans as far back as she can remember. She has been a cheese maker’s apprentice, a baker, and an assistant pastry chef, and in addition to her work for Joy she is the culinary director for a marketing agency that specializes in food. She and John are married, after having immediately bonded over a shared love of blue cheese.
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