From the Author:
Irma Rombauer self-published the first Joy of Cooking in 1931. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma’s daughter, helped revise and update each subsequent edition until 1951. The 1963 edition was the first after Irma’s death and was completely Marion’s. Her son, Ethan Becker, helped Marion revise the 1975 edition, and then oversaw the 1997 and 75th Anniversary editions. Ethan’s son, John Becker and his wife, Megan Scott are the first of the family to be solely responsible for testing, revising, and updating the book since 1975, ensuring the latest edition is given the same love and attention to detail that made this culinary resource an American classic.
Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is TheJoyKitchen.com.
John Becker, great-grandson of Irma Rombauer, grew up surrounded by the natural splendor of the Pacific Northwest. Spending his childhood between Portland, Oregon and the Becker family home in Cincinnati, John learned to appreciate a range of approaches to cooking. Influenced by his father Ethan’s improvisational style, and his mother’s love of international foods and spices, John has an insatiable curiosity when it comes to food and cooking. After earning an English degree, he helped publish seventeen collections of literary essays before dedicating himself to the family business and updating Joy for a new generation. John currently lives in Portland, Oregon with his wife, Megan.
Megan Scott started worked for the Joy of Cooking in 2010, when she and John Becker met and immediately bonded over a shared love of blue cheese. Megan’s culinary education began in North Carolina, where she learned to cook from a long line of matriarchs. She grew up in a farming family, shucking corn and snapping green beans as far back as she can remember. She has been a cheesemaker’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. Megan lives in Portland, Oregon, with her husband John and their two cats, Loki and Kishu.
“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
"Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking. Joy became a foundational part of how I learned to cook.... This is the cookbook I will always cherish and hold dear to my heart. And now I’m excited to pass this wonderful new edition of Joy to my son." -Edouardo Jordan, James Beard Award-winning chef
"Hot stuff: new Joy of Cooking coming out in November." -Associated Press
"John Becker and Megan Scott have done the impossible: They’ve remained true to Joy’s core while updating it to reflect today’s palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America’s go-to cookbook." -Grace Young, author of The Breath of a Wok and Stir-frying to the Sky's Edge
“I’ve always kept Joy of Cooking on my cookbook shelf. My grandmother’s edition was passed to my mother and then down to me and it never failed me...If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking. Not to mention some pretty fabulous recipes...You will find wonderful detail ...in this edition!” -Kyle MacLachlan, award-winning actor and vintner
“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
“Joy of Cooking isn’t a book, but a rite of passage, part of the living legacy of home cooks in America. ... It’s hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks.” -Stella Parks, author of Bravetart: Iconic American Desserts
"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
"Joy of Cooking is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in Joy's long history of working to reflect the current home cook." -Food & Wine
"Every kitchen should have running water, a stove, and a copy of Joy." -Saveur
"About this title" may belong to another edition of this title.