The long-lived American cookbook that has taught generations how to cook
What it is about
Irma Rombauer first published a small, privately printed version of this cookbook in 1931. Later editions, with her daughter Marion Rombauer Becker and then her grandson Ethan Becker, grew into a huge reference covering basic techniques and a vast range of recipes. It has been revised several times.
Who will enjoy it
Anyone who wants one trusted cookbook in the kitchen.
What you will get
A kitchen staple that explains the basics very clearly. Check which edition you are buying, since recipes differ.
Behind the book
Irma Rombauer first published it privately in St. Louis in 1931, and it has been revised many times since.
Source: Wikipedia
The Joy of Cooking Facts: Pages, Genre and Setting
Genre
Nonfiction · Cookbook · Home cooking · Reference
Length
1100 pages · ≈ 31 h
More about this book
Characters
Home cooks of every skill level.
Setting
The American kitchen across many decades.
What makes it different
An all-in-one reference that explains how as well as what to cook.
Feel
Practical, reliable and comforting.
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