The Joy of Cooking

The Joy of Cooking, initially self-published by Irma S. Rombauer in 1931, has become a cornerstone of American cooking.

The book was compiled from recipes Rombauer perfected as a homemaker, cooking class teacher, and hostess.

It features a conversational style, making it accessible to middle-class home cooks.

The cookbook includes a wide range of recipes, from basic dishes to more complex preparations, along with practical advice on cooking techniques and etiquette.

Over the years, it has been revised and expanded, with the latest edition in 2019 including modern cooking techniques and new recipes developed by John Becker and Megan Scott, Irma's great-grandson and his wife.