Joy of Cooking: Fully Revised and Updated

The kitchen bible — fully revised and expanded for a new generation of home cooks.

"Generation after generation, Joy has been a warm, encouraging presence in American kitchens... This luminous new edition continues on that important tradition."
— Samin Nosrat, author of Salt, Fat, Acid, Heat

"Nothing can compare to gathering around the table for a home cooked meal with the people who matter most."
— Joanna Gaines, author of Magnolia Table

Since Irma S. Rombauer self-published the first edition in 1931, Joy of Cooking has sold more than 20 million copies and earned its place in kitchens across America. This thoroughly revised edition — developed by Irma's great-grandson John Becker and his wife Megan Scott — brings the beloved classic fully into the modern era.

Inside you'll find:

• 600+ new recipes alongside retested and faithfully improved classics
• Expanded vegetable chapter with more vegan and vegetarian options
• New techniques including sous vide, fermentation, and pressure cooking
• Gram weights for baking accuracy
• A new chapter on streamlined, waste-conscious cooking
• Comprehensive coverage of ingredients from amaranth to za'atar

From Banana Bread Cockaigne and Chocolate Chip Cookies to Beef Rendang, Chana Masala, and Rustic No-Knead Sourdough — this is the one cookbook that does it all. Whether it's the only book on your shelf or one of many, Joy remains the essential guide for home cooks.

📖 Hardcover | 1,200 pages | Illustrated | Indexed