“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 cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.
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.
APPLE BOOKS REVIEW
Generations of Americans have turned to Joy of Cooking for its clear, easy-to-follow recipes—step-by-step instructions almost guarantee delicious results and generally help demystify your kitchen. The first update in 13 years seamlessly incorporates over 600 new recipes, including trendy dishes like kale salads and kimchi mac and cheese, regional favorites like Chicago-style deep-dish pizza, and dishes you can prepare in popular multicookers. (There are even mini-indexes of gluten-free and vegan recipes.) Best of all, this is the first-ever digital edition of Joy, which means you can put your iPhone or iPad on the counter for reference instead of carting around a 1200-page behemoth. It’s the same comprehensive and reliable cookbook—only better than ever!
Irma S. Rombauer's Joy of Cooking, first published in 1931, gets a massive overhaul in this impressive, timely volume by Becker, Rombauer's great-grandson, and his wife, Scott. The authors hope to recapture the original's "vital spark," they write in their introduction to this ninth edition, which includes more than 4,000 updated recipes and 600-plus new ones. The result is both familiar and refreshing as it globe-trots to include Jamaican curried goat and fiery Indonesian tempeh. The signature method of interweaving ingredients with instructions remains, supplemented with rich troves of information, like a three-page spread on mixing and matching salad greens. There are recipes for items as elementary as popcorn and as complex as a gingerbread house (complete with diagrams). The recipes range from classics to more unusual options: the shellfish chapter covers turtles, and ostrich and emu fillets appear under poultry. Helpful charts abound, and contemporary devices and techniques are incorporated so seamlessly that it's difficult to spot new bits: for example, the grains section includes recipes for Instant Pots, and, tucked in the breads chapter are instructions for using gluten-free doughs. 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.