Joy of Cooking Joy of Cooking

Joy of Cooking

2019 Edition Fully Revised and Updated

Irma S. Rombauer and Others
    • 3.9 • 32 Ratings
    • $19.99
    • $19.99

Publisher Description

“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.

Cookbooks, Food & Wine
November 12
Simon & Schuster Digital Sales LLC

Customer Reviews

Follaway ,

Great recipes but hard to navigate

I have an older print edition and it is much easier to navigate. The table of contents list every single recipe in the book. The book is over 3000 pages long. That’s a lot to scroll through to get to the puddings.

On in a million ,

Joy Of Cooking

So very disappointed in this version. I wanted to make a meringue. The recipe didn’t tell me what temperature to bake it at nor how long. I had to dig out my original hard copy version.

Bookstore Guy ,

Great to Have This Ebook

A very successful ebook version of the classic Amercan cookbook, updated for the 2020’s.

It is very easy to find a recipe, easy to use a link to get to a spice mixture, for example used within.

A complaaint about meringue in another review sent me to the “Find” function. The hyper-links work very well, so it was easy to find the recipes.

As with the print editions, Joy of Cooking has always supplied lots of info and directions in its own way, so a bit of patience is needed. And it is rewarded.

Meringues call for an oven preheated to 200 to 225F depending on size being made. Followin the text, we learn that baking time is up to 2.5 hours, until dry, but not browned.

Sounds right. I remember “helping” my aunt make meringues and waiting … and waiting. Once they browned, and they were wonderful all the same.

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