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.
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. * Publishers Weekly, starred review * This new edition expands on and brings their favorites up to date in ways that will excite its old fans as well as a new generation of home cooks ...this is a virtual necessity in any kitchen...and an astonishing value at its list price. * Booklist, starred review * 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 Becker's and Scott's respectful and exciting new edition.... If you grew up consulting the Joy of Cooking, revisions over the past many years may have left you with mixed feelings. But the newest edition, will delight you. And if you're not familiar with the Joy of Cooking, the new edition will become your go-to resource. * Robin Mather, Chicago Tribune * Every kitchen should have running water, a stove, and a copy of Joy. * Saveur * Joy of Cooking is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in Joy's long history of working to reflect the current home cook. * Food & Wine * 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 Joy of Cooking isn't a book, but a rite of passage, part of the living legacy of home cooks in America. As such, it covers the breadth of ingredients now commonly available in supermarkets, not simply the ones found in its original pages. It's hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks. -- Stella Parks, author of Bravetart: Iconic American Desserts 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 From my college days, I've always kept Joy of Cooking on my cookbook shelf. My grandmother's edition was passed to my mother and then down to me and it never failed me...If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking. Not to mention some pretty fabulous recipes...You will find wonderful detail about how to make the perfect 'cup o' joe' and much more in this edition! -- Kyle MacLachlan, award-winning actor and vintner John Becker and Megan Scott have done the impossible: They've remained true to Joy's core while updating it to reflect today's palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America's go-to cookbook. -- Grace Young, author of The Breath of a Wok and Stir-frying to the Sky's Edge Hot stuff: new Joy of Cooking coming out in November. * Associated Press * Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking. Joy became a foundational part of how I learned to cook. How to make stocks, knead pasta, bake cookies, dress and cook wild game - I learned it all first from Joy. This is the cookbook I will always cherish and hold dear to my heart. And now I'm excited to pass this wonderful new edition of Joy to my son. -- Edouardo Jordan, James Beard Award-winning chef 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