JOY OF COOKING

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 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 strate