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A01=Ethan Becker
A01=Irma S. Rombauer
A01=John Becker
A01=Marion Rombauer Becker
A01=Megan Scott
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Age Group_Uncategorized
Author_Ethan Becker
Author_Irma S. Rombauer
Author_John Becker
Author_Marion Rombauer Becker
Author_Megan Scott
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Category1=Non-Fiction
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Category=WBA
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COP=United States
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Joy of Cooking: Fully Revised and Updated

4.12 (175,173 ratings by Goodreads)
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 shouldnt just be about making a delicious dishowning 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 Irmas 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 todays home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joys 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 Breadall retested and faithfully improvedas well as new favorites like Chana Masala, Beef Rendang, Megans 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. Joys 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 zaatar. 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 todays 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. See more
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Original price €39.99
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A01=Ethan BeckerA01=Irma S. RombauerA01=John BeckerA01=Marion Rombauer BeckerA01=Megan ScottAge Group_UncategorizedAuthor_Ethan BeckerAuthor_Irma S. RombauerAuthor_John BeckerAuthor_Marion Rombauer BeckerAuthor_Megan Scottautomatic-updateCategory1=Non-FictionCategory=WBCategory=WBACategory=WBNCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€20 to €50PS=Activesoftlaunch
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Product Details
  • Weight: 2200g
  • Dimensions: 203 x 229mm
  • Publication Date: 14 Nov 2019
  • Publisher: Simon & Schuster
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781501169717

About Ethan BeckerIrma S. RombauerJohn BeckerMarion Rombauer BeckerMegan Scott

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 Irmas daughter helped revise and update each subsequent edition until 1951. The 1963 edition was the first after Irmas death and was completely Marions. Her son Ethan Becker helped Marion revise the 1975 edition and then oversaw the 1997 and 75th Anniversary editions. Ethans 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 Ethans improvisational style and his mothers 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. Megans 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 cheesemakers 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.

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