Joy of Cooking by Irma S. Rombauer, Ethan Becker and Marion Rombauer Becker (2006, Hardcover, Anniversary)

Irma Starkloff Rombauer (30 October 1877 - 14 October 1962) was the author of The Joy of Cooking. It is one of the world's most published cookbooks, having been in print continuously since 1936. More than 18 million copies have sold since the Great Depression. Irma Rombauer published her recipes and anecdotes during that time in the hope of lifting America's spirits. Today, nine revisions later, the Joy of Cooking, selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century, has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.
Born in 1877, Irma Rombauer’s young life was uniquely charmed. She was a member of the St. Louis Deutschtum, An inner circle of wealthy German-speaking Americans. She spent her teenage years shuttling between her hometown of St. Louis and the elegant port city of Bremen, Germany with her German born parents. Irma's pride in her German heritage also deeply influenced early editions of the book. The first edition includes recipes for dishes such as blitzkuchen and linzer tortes and even a few quotes from Goethe. Irma also exhibited an endearing frankness with her readers. Unlike any other cookbook narrator at the time, Irma admitted to her lack of expertise and joked about not having time to cook. In one section, she wrote, "The German recipe reads, 'stir for one hour,' but of course, no high-gear American has time for that. As simply stated by writer Tim Farrell, “Irma Rombauer knew her audience” I highly recommend this cookbook.

The Joy of Cooking is a very comprehensive, detailed yet simple cookbook. I came across this book (can't remember which edition) 7 years ago when I started working as a cook for a non-profit group and had little formal training and formal experience. I was able to be come successful using this book by grounding myself with cooking fundamentals and then unleashing the taste of real home made cooking.

This book covers all the basics of cooking as well as very advanced concepts including making your own meat or vegetable stock; completely homemade meals, preparing convinience foods; making your own pasta and even growing your own garden (in the index)!

I have turned out entrees and soups that have been described "the best" by a good number of people including the book's recepies for beef stew, beef stroganoff, chicken soup and chicken currey.

The key here is that the book allows one to take a quick convienent route or go all the way and fully creating the meal themselves including making your own seasoning mixes.

The book is large and heavy but is easy to navigate with a well layed out index.

I've recommended this book to all of my friends who cook. It's for all levels of cooks, begginers to advanced professionals.

The 75th anniversary sticker says it all: this cookbook has staying power because it contains basic recipes and culinary information that every cook can use. The blurbs include the likes of Julia Child, Craig Claiborne, and James Beard enthusiastically praising it as a kitchen essential.This book was bought as a bridal shower gift (it was on the bride's registry), indicating that modern brides consider it as much a starting point for their cookbook collections, as did those of us who married decades ago. It was also a non-intimidating manual for my son to take to his first apartment. As an experienced cook, I replaced my 1960s era copy that was worn out with a cerlox-bound edition, and I still refer to its substitution lists and "know your ingredients" sections for quick, easy to understand explanations. The recipes cover the basics, from appetizers to soups to sauces to main courses to desserts. Easy to use index. Only drawback is this a no-frills book; there are some line drawings but no photographs of any of the foods to give an idea of what the prepared recipe would look like.

This book is every bakers dream. The index is precise. I love all the information in the front of each section. I made a cake and bread recipe followed the recipe to a T and it came out just perfect. Sometimes the directions can be confusing but rereading helps makes sense of them. I do have a lot of Martha Stewart cookbooks but her recipes don't always turn out and this book so far has been right on the money. With the Joy of cooking it is simply just that it makes you feel joyful in making something. Another thing is I like how in front of cake recipes it tells what kind of cake it is and what frostings or icings would work well with it.

I just purchased this book for my new daughter-in-law for Christmas. I have one from 25 years ago and it is falling apart because I use it so much. I was delighted to see updated recipes, though I still hand-penned in family favorites and tried and true modifications that worked in the main body of the new cookbook's text and cross-referenced them in the index pages using magic marker. I love how this new "Joy" is laid out, especially, the updated sections to reflect the modern cooking culture phenomenon and tastes. All in all, I feel this is a wonderful reference for my newest family member who is starting to explore cooking with a passion equalled only to the passion she has for my son!!!!