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all about joy

1951 Edition

Fourth Edition
By Irma Rombauer and Marion Rombauer Becker
Illustrated by Ginnie Hoffman
Published by Bobbs-Merrill

A superlative summary of what this edition has to offer from the original dust jacket:

The Joy of Cooking has become a household institution, almost as essential to good eating as a stove. For years now, considerably more than a million families have been happily eating Joy of Cooking food. Experienced cooks--men as well as women--have found new variety in the originality of its suggestions, liked its unique, clear method of printing recipes adn taken pleasure in its friendly intimacy. Brides and beginners of all kinds have learned to cook confidently and successfully under its guidance.

Most users think--with justice--that it is the finest cookbook they have ever used. The Joy of Cooking has always been a working cookbook, doing supremely well its primary job of assisting and directing the cook in getting appetizing, nutritious, well-cooked, interesting meals on the table. Text and how-to-do-it drawings translate beautifully into food. YOU EAT THE FOOD, NOT THE BOOK.

The Joy of Cooking was the finest cookbook. In the forties some revolutionary refrigeration and kitchen equipment came into wide use and new techniques of cooking and food processing opened new possibilities for the housewife. Experience of millions of users brought out points in the book that could be strengthened and made even more useful. Clearly the thing to do was to take the Joy of Cooking apart and remake it, keeping the many features that were and are excellent and adding the indicated new material to bring it up to tomorrow.

The big job has been done--thoroughly and successfully. You hold in your hands a book better even than the Joy of Cooking, now the finest cookbook--THE NEW JOY OF COOKING.

Improvements:

- Much fuller and more accurate statement of number of servings or yield from each recipe. These quantities are now supplied wherever possible.
- Fuller and more explicit statement of cooking times and temperatures.
- The immensely useful, time-saving index enlarged and improved. You can find what you want without false starts or fumbling.
- Addtional cross-referencing for your convenience.
- Economy suggestions throughout, comforting aids to the budget-haunted cook and shopper.
- Enlarged and improved section on Herbs.
- We want to shout about the sections on Vegetables, Soups and Fish.
- We could shout about every section, every page of the new book.

Popular Familiar Features:

- The unique method of presenting recipes. Instead of the usual list of ingredients, followed by a paragraph of directions, the ingredients are made an integral part of the directions. Because they are set in boldface type, they stand out so as to make assembling easy at the start.
- Mrs. Rombauer's asides, her bits of history of a dish, her personal evaluations and touches of humor. They keep the book intimate and friendly.
- All the wonderful recipes that have become family favorites and stand-bys.

New Features:

- Enlarged and completely redone: 1021 pages, over 4031 recipes.
- Frozen foods: a whole new section on the preparation, packing, freezing, defrosting and cooking of frozen foods, with full instructions.
- Pressure Cookery: the handling and range of the pressure cooker, with many recipes.
- The Electric Blender: Another new section on foods and beverages prepared with this newcomer to the kitchen, with delicious and economical recipes.
- High Altitude Cookery: a practical discussion of the problems of cooking, especially of baking, at high altitudes, with suggestions and solutions.
- Over 500 new recipes, bringing the grand total of recipes above 4000. The New Joy of Cooking is a big book, comprehensive and generous.
- Modernized cake section, with a generous selection of one-bowl cake recipes.
- Nutrition: a whole section, to help keep nourishment equal to taste, up to date and sound.
- Completely new treatment of Menus, with emphasis on balance, attractiveness and practicality. A new answer to the eternal question: What will we have for dinner?