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Joy of Cooking: 75th Anniversary Edition Hardcover – 5 Dec 2006

4.7 out of 5 stars 2,057 customer reviews

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  • Joy of Cooking: 75th Anniversary Edition
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  • The Food Lab Better Home Cooking Through Science
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  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
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Product details

  • Hardcover: 1152 pages
  • Publisher: SCRIBNER; 1 edition (5 December 2006)
  • Language: English
  • ISBN-10: 0743246268
  • ISBN-13: 978-0743246262
  • Product Dimensions: 16.8 x 6.4 x 23.5 cm
  • Boxed-product Weight: 1.7 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 4,663 in Books (See Top 100 in Books)

Product description

Review

"I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." -- Paula Deen

"Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." -- Tyler Florence

"The Joy of Cooking has always been a very important book. When it was first published, it made a great impression on American cooking. It is, and should continue to be a staple in any good culinary collection because Irma's voice is there with you in the kitchen giving guidance and encouragement and friendly tips and reminders. The why's and how's are carefully explained, and that's what makes Joy a fundamental resource for any American cook!" -- Julia Child, June 2004

The one cookbook you'll pass on to your children, grandchildren, nieces, nephews--basically everyone (dog-eared pages and all).--Purewow.com

About the Author

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

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Most helpful customer reviews on Amazon.com

Amazon.com: 4.7 out of 5 stars 2,057 reviews
Kindle Customer
5.0 out of 5 starsIf you can only have one cookbook... This should be the one!
28 January 2017 - Published on Amazon.com
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35 people found this helpful
Kate Hufnagel
5.0 out of 5 starsA CLASSIC!
29 July 2017 - Published on Amazon.com
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26 people found this helpful
J. Bailey
5.0 out of 5 starsBeautifully bound, better than the 2006 edition, and much better than the 1997 edition
13 April 2016 - Published on Amazon.com
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59 people found this helpful
Nissa Mai
5.0 out of 5 starsBetter than the Internet
16 March 2016 - Published on Amazon.com
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20 people found this helpful
CoolGramma
5.0 out of 5 starsThe Best Cookbook Ever is Still a Classic
15 February 2015 - Published on Amazon.com
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19 people found this helpful