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, 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.
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 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 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. 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 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.
“As much as it’s an essential reference, it’s also an important
work of domestic anthropology. . . each entry serves as the
starting point for endless kitchen discovery.” —The New York
Times
“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 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 The Magnolia Table
“Through its many editions, Joy of Cooking 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.” —Harold McGee, author of On Food &
Cooking: The Science & Lore of the Kitchen
“The first new edition in over a decade reflects 21st-century
values—and the traditions we’re determined to preserve.... The 2019
“Joy” is designed to be a first stop for cooks who grew up eating
kimchi jjigae, pozole and palak paneer, whether at home or in
restaurants, and see them as classic American dishes, too.” –The
Wall Street Journal
"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
“This new edition of the Joy of Cooking is a masterwork. It’s also
an affectionate nod to the spirit of Joy’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.” —Robin Mather, Chicago Tribune
"This new edition is a virtual necessity in any kitchen...and an
astonishing value at its list price.” —Booklist, starred review
“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.” —Publisher's Weekly, starred
review
"Joy of Cooking 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." -Eater
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