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all about joy

1936 Edition

Second Edition
By Irma Rombauer
Illustrated by Marion Rombauer Becker
Published by Bobbs-Merrill

With this edition, Irma secured a publisher, Bobbs-Merrill. Unfortunately, Irma signed the contract which assigned the copyright of both the 1931 and 1936 editions to Bobbs-Merrill. The following jacket copy describes the book best.

"Mrs. Rombauer had made it a habit to collect and perfect recipes for her own use. Her friends knew her to be unexcelled in the art and prevailed upon her to publish them privately.  She put into a first small volume something of the experience and the joy that had been hers during thirty years of personal study and practice.  The book quickly created a sensation in St. Louis where Mrs. Rombauer lives.  Its fame spread from coast to coast and even across the seas.  The supply was promptly exhausted and demands for it became increasingly insistent.  As a result she has written this full, comprehensive, modern, practical and economical new edition, containing more than twice as many recipes as the original book.

One of the unique feature of The Joy of Cooking its fascinating, informal style. Most cookbooks are as soulless as an empty cupboard. This one is lively and engaging. The author interpolates interesting bits about the history of a dish or makes suggestions for variations of a basic recipe in much the same manner as she would in conversation.  She tells you entertainingly how to remedy a gravy that separates, or how to flavor a tasteless one. She calls attention to delicious, inexpensive dishes that might otherwise be overlooked.

Above all, the book is eminently sensible. The recipes do not call for ingredients not ordinarily found on the pantry shelves of the average household, nor for expensive, imported foodstuffs. They deal with materials as easily at hand for the cook in Crossroads, Center as for milady in metropolis.

The Joy of Cooking is as American as ham and eggs, as modern as China Clippers and television, this is one of the most complete collections of recipes for good food ever assembled. This volume contains 2,564 recipes with complete instruction, cross-referenced, carefully indexed, with menus for every occasion, suggestions for parties, an extensive summary of weights and measures and definition of cooking terms. Every department of the culinary art is covered. A new method of writing recipes adds to its wonderful usefulness.

Instead of the usual list of ingredients followed by a paragraph of directions, the ingredients become part of the directions, each as the right point without repetition, and yet by being set in bold type they stand out for assembling at the start.  No other standard cookbook has this feature.

This is the only book which gives, in addition to the time for baking, the size of the pan in which cakes are to be baked. Yet this is a most important point in successful cake-baking.

Few cookbooks make the distinction between bread and cake flour.  This book gives the rules about the measurement and states in every recipe the kind of flour to be used.

An entirely new method of cooking meat sponsored by certain packing concerns, is given, in addition to the standard method. It is extremely simple, time-saving and economical and has outstanding results.

A great many recipes in this book draw attention to the use of leftover food. Charts of suggestions are given. This is a feature that no other cookbook has given sufficient attention.

The book contains recipes for the making of alcoholic cocktails and instructions for the correct serving of wines.

This is the only standard cookbook to give recipes for emergency soups, made with canned products used in combination with other food, that bring rapid and delicious results.

For the convenience of the efficiency housekeeper there are a number of uncooked desserts, listed separately.

Through a long foreign residence, the author is well acquainted with foreign foods. Many of these have been Americanized to suit the purposes of our table.

The number of servings for each recipe has been carefully listed. Instructions are given as to how the recipes may be increased or decreased. Mrs. Rombauer even tells how an egg many divided and gives instructions for avoiding over-seasoning when doubling a recipe. Every attempt has been made to guide and assist the novice.

There are three important classifications of baking powders. Their action is not the same and Mrs. Rombauer has pointed out the distinction.

This is the only book in which an entire chapter is devoted to the making of soufflés. Special attention is given to timbales. These dishes range from the luxurious to the economical.

There are menus for all occasions featuring the use of new dishes and unusual combinations.

While no lack of attention is given to company food,' stress is laid on recipe for attractive everyday meals to meet the demands of the average American household."