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David MitchellDavid Mitchell's newest mind-bending, time-skipping novel may be his most accomplished work yet. Written in six sections, one per decade, The Bone... Continue »
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Joy of Cooking Facsimile Edition: A Facsimile of the First Edition 1931

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Joy of Cooking  Facsimile Edition: A Facsimile of the First Edition 1931 Cover

 

Synopses & Reviews

Publisher Comments:

In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published andlt;Iandgt;The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat.andlt;/Iandgt; Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies. andlt;BRandgt; This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why andlt;Iandgt;The Joy of Cookingandlt;/Iandgt; has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here — Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few — but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today. andlt;BRandgt; Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal, eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America. andlt;BRandgt; The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of andlt;Iandgt;The Joy of Cooking.andlt;/Iandgt; Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.

Synopsis:

These pages reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here - Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few - but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.

About the Author

Irma Von Starkloff Rombauer was born in St. Louis in October 1877 of German stock, grew up and married, never expecting to earn her own living. But after her husband's sudden death in 1930, this celebrated hostess became a cookbook author. With the publication of the first Joy of Cooking in 1931, she began a family tradition that was passed to her daughter Marion Rombauer Becker in the 1950s and to Marion's son Ethan Becker in 1976.

Table of Contents

CONTENTS

Beverages

Bread

Canapées and Sandwiches

Candies and Confections

Cake Icings and Fillings

Cakes, Loaf and Layer

Cakes with Fruit, Creams and Fillings that Serve as a Complete Dessert Course

Cakes, Small

Cocktails

Cookies

Eggs and Omelets

Fish

Fowl and Game

Fritters, Doughnuts, Pancakes, Waffles

Fruits, Fresh and Dried, Stewed and Baked

Hors d'Oeuvre

Ice Creams, Ices and Frozen Desserts

Ice Creams, Ices and Desserts to be Frozen in a Refrigerator Tray or in Molds

Jellies, Jams, Preserves and Marmalades

Left-overs, Recipes and Suggestions

Luncheon and Supper Dishes

Meats

Dressings for

Menus, Breakfast, Luncheon and Dinner

Oysters

Pickles

Pies

Puddings

Sauces for

Rice and Rice Dishes

Salads

Dressings for

Garnishes for

Sauces and Gravies for Fish, Meat and Vegetables

Sauces for Frozen Desserts

Soufflés

Soups

Garnishes for

Spaghetti, Macaroni, Creamettes and Noodles

Vegetables

Product Details

ISBN:
9780684833583
Author:
Rombauer, Irma
Publisher:
Scribner Book Company
Author:
Rombauer, Irma Von Starkloff
Author:
Rombauer, Irma S.
Location:
New York, NY :
Subject:
General
Subject:
Cookery, american
Subject:
Cookery
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Subject:
Cooking and Food-US General
Subject:
america s cookbook; american home cooking; recipes; cook; baking; 1930s; retro; retro kitchen; food questions; dinner party; conversions; food substitute; cooking shortcuts; frozen desserts; cocktails; beer and wine; canning; salting; smoking; jellies and
Copyright:
Edition Description:
Hardback
Publication Date:
19980431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
CHAP OPENING SILHOUETTES
Pages:
448
Dimensions:
7.5 x 5 in 17.955 oz

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Related Subjects


Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

Joy of Cooking Facsimile Edition: A Facsimile of the First Edition 1931 Used Hardcover
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Product details 448 pages Scribner Book Company - English 9780684833583 Reviews:
"Synopsis" by , These pages reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here - Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few - but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.
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