Joy of Cooking - (Hardcover) - by Irma S Rombauer & Marion Rombauer Becker & Ethan Becker & John Becker & Megan Scot
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<p/><br></br><p><b> About the Book </b></p></br></br> The bestselling cookbook of all time comes full circle with an expansive revision based on the celebrated 1975 edition, restoring the voice of the original authors and returning the focus to home-style American cooking. <p/><br></br><p><b> Book Synopsis </b></p></br></br> <b>"Generation after generation, <i>Joy </i>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 <i>Salt, Fat, Acid, Heat</i></b> <p/><b>"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 <i>Joy of Cooking</i> 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<i> Magnolia Table</i></b> <p/><b>In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of <i>Joy of Cooking </i>in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of <i>Joy</i> has been thoroughly revised and expanded by Irma's great-grandson John Becker and his wife, Megan Scott.</b> <p/>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 <i>Joy</i>'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. <p/>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. <i>Joy</i>'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. <p/>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. <p/>This new edition of <i>Joy</i> 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, <i>Joy</i> is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy. <p/><br></br><p><b> Review Quotes </b></p></br></br> <i>"Joy of Cooking</i> 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." <b>-<i>Eater</i></b> </br></br>"<b>This new edition of the <i>Joy of Cooking</i> is a masterwork</b>. It's also an affectionate nod to the spirit of <i>Joy'</i>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." - <b>Robin Mather, <i>Chicago Tribune</i></b> </br></br>"<i>Joy of Cooking</i> 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." <b>-Stella Parks, author of <i>Bravetart: Iconic American Desserts</i></b> </br></br>"Back in 1988 my mother gave me my very first cookbook: her beloved copy of the <i>Joy of Cooking</i>. <i>Joy</i> 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 <i>Joy</i> to my son." -<b>Edouardo Jordan, James Beard Award-winning chef</b> </br></br>"I've always kept <i>Joy of Cooking</i> 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 <i>Joy of Cooking</i>. Not to mention some pretty fabulous recipes...You will find wonderful detail ...in this edition!" <b>-Kyle MacLachlan, award-winning actor and vintner</b> </br></br>"This new edition is a virtual necessity in any kitchen...and an astonishing value at its list price." -<i><b>Booklist, starred review</b></i> </br></br>"<i>Joy of Cooking </i>is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in <i>Joy'</i>s long history of working to reflect the current home cook." -<i><b>Food & Wine</b></i> </br></br>"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 <i>Joy of Cooking</i> is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most." <b>-Joanna Gaines, author of <i>The Magnolia Table</i></b> </br></br>"Every kitchen should have running water, a stove, and a copy of<i> Joy</i>." -<b><i>Saveur</i></b> </br></br>"Generation after generation, <i>Joy </i>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." <i><b>-</b></i><b>Samin Nosrat, author of <i>Salt Fat Acid Heat</i></b> </br></br>"Hot stuff: new <i>Joy of Cooking</i> coming out in November."<i><b> -Associated Press</b></i> </br></br>"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." -<b><i>Publisher's Weekly, starred review</i></b> </br></br>"John Becker and Megan Scott have done the impossible: They've remained true to <i>Joy's </i>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."<b> -Grace Young, author of<i> The Breath of a Wok</i> and <i>Stir-frying to the Sky's Edge</i></b> </br></br>"Through its many editions, <i>Joy of Cooking</i> 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." <b>-Harold McGee, author of <i>On Food & Cooking: The Science & Lore of the Kitchen</i></b> <p/><br></br><p><b> About The Author </b></p></br></br> Irma Rombauer self-published the first <i>Joy of Cooking</i> 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. <p/>Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of <i>The Joy of Cooking</i>. 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. <p/>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 <i>Joy</i> for a new generation. John currently lives in Portland, Oregon with his wife, Megan.<br> <p/>Megan Scott started worked for the <i>Joy of Cooking</i> 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 <i>Joy</i> 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.
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