"Cooking should not be just about making a delicious dish - owning the process and enjoying the experience should be just as important as the meal itself. The new joy of cooking is a reminder that there is nothing that compares to gathering around the table for a home-cooked meal with the people who matter most." —Joana Gaines, author of Magnolia Table
“Generation after generation, Joy has been a warm and cheerful presence in American kitchens, teaching us to cook with elegance and humor. This new luminous version continues this important tradition while seamlessly weaving it with modern touches, making it indispensable for future generations.” - Samin Nusrat, author of Salt, Fat, Acid, Heat
In the nearly ninety years since Irma S Rombauer published herself the first three thousand copies of Joy of Cooking in 1931, it has become a kitchen's Bible, with over 20 million copies printed. This new version of Joy was thoroughly revised and expanded by Irma's grandson John Baker and his wife Megan Scott.
John and Megan have developed over six hundred new recipes for this edition, tested and modified thousands of classic recipes, and updated each section of each chapter to reflect the latest ingredients and technologies available to home chefs today. Their strategy for reviewing this release was the same as that used by Irma and Marion: the vet, research, and improve Joy's coverage of old recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores.
You'll find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread - all re-tested and faithfully improved - as well as new favorites like Chana Masala, Beef Rendang, Megan Seeded Olive Oil Granola and Smoked Pork Shoulder. In addition to the completely refreshed vegetable chapter, there are numerous vegetarian and vegan recipes, including caramelized tamarind, crunchy fried tofu, spicy chickpea soup, and roasted mushroom burgers. Joy's bread classes now include weights in grams for accuracy, along with an updated assortment of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes For pizza dough and yeast bread.
A new chapter on simplified cooking explains how to save time, money, ingredients and avoid waste. You will learn how to use a variety of ingredients, from amaranth to thyme. New technologies include low-temperature video cooking and cooking, fermentation, and cooking with both conventional and electric pressure cookers. Barbecue, smoking, and other outdoor cooking methods are covered in more detail.
This new version of Joy is the perfect blend of classic recipes, new dishes, and indispensable reference information for today's home chefs. Whether it's the only cookbook on your shelf or one of the many, Joy has been and remains the essential and trusted guide for home chefs for nearly a century. This new edition continues this legacy.