All the enduring favorites will still be found. Wherever possible, information also appears at the point of use.ĭivided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition-the first full revision in twelve years. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do how to measure them when feasible, how to substitute one for another as well as amounts to buy. Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Their sons-Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W.

Written by Irma Starkloff Rombauer, a St. Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe.

Joy of cooking by irma s rombauer