“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 … 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.
more
If you only have one cookbook,
this is it!
Too many recipes for nook
I always fall back to this book for basic recipes, cooking times, etc. A must have for every cook!
This was the go to cooking ‘Bible’ for years and is excellent!
Basic starter “bible” with good explanations of techniques
I own at least two editions: I wouldn’t be without it.
I’ve had my old hardcover Joy of Cooking for almost 40 years. It’s always been one of my trusted cookbooks for “go to” recipes and helpful cooking and baking tips. It’s wonderful to have the latest Joy of Cooking on my Kindle!
The Joy of Cooking is a classic – not only are there tons of recipes there are sections on the characteristics of the different ingredients, on cooking utensils and cooking styles. My sisters and I grew up with The Joy of Cooking – older versions are vied for because they contain annotations in the margins of changes/variations and considerations. The newer versions indeed contain ‘updated’ recipes but I look forward to resurrection of some of the older recipes that have dropped out.
Great reference book.
Newer recipe versions not as good as past versions. I appreciate the attempts for more international inclusive recipes, but not at the expense of classic recipes (example: Pumpkin Pie ain’t as good – ain’t bad, but not as good as it was. Proportions?). If I was looking for approachable “new” foods, that’s not what I was expecting from JoC.
This is one of the best recipe books ever written!
Do you cook?
Do you want to cook?
Do you have to cook?
Choose your ingredients, or think up a menu
And “The Joy” will tell you how to
choose it,
mix, beat, fold, and stir it.
boil, steam, braise, fry, simmer,and sauté it.
Bake, broil, roast, baste, and brown it.
When to start. When to stop.
How to serve. How to save.
How to enjoy…
In short, if you cook, or want to
“Joy of Cooking” will tell you everything you need to know.
It’s a great cookbook i reviewed this in college . I had the paperback and hardcover editions really great reference and cookbook good as a gift for non cooks its been in print a long time and it will be updated too.
Useful
Every recipe I’ve tried so far has been a hit!
Marvelous! So detailed-the only cookbook you need to become a chef in your own kitchen!
Great broad based cookbook that has been recently updated. I have three daughters & Ibought each of them a copy to use!
Best comprehensive cookbook and great gift for someone who’s just starting out learning to cook.
one of the best cookbooks, i refer to it often
Has been one of the great cookbooks of all times since 1936 with every edition getting better and better. I you only have one cookbook – this is the one you should have.