THE JOY FAMILY
There are four generation of the JOY family introduced here, as well as two honorary members who work every day on The Joy Kitchen, and worked to the eleventh hour to finish the 75th anniversary edition.
Irma Starkloff Rombauer
Irma was the proud author of The Joy of Cooking, publishing 3,000 copies of the first edition herself in 1931. Once Bobbs Merrill agreed to publish the second edition in 1936, culinary history was made. Not only did she guide JOY through the 1951 edition, but she also penned two additional cookbooks. More...
Marion Rombauer Becker
Marion worked closely with her mother on all editions of JOY starting in 1931, but she carried on the tradition from the 1955 until 1975, and further made her mark as a noted artist, horticulturist and conservationist. More...
John William Becker
An architect by profession, John was invaluable to Marion with his editing assistance for the 1951, 1963 and 1975 editions of JOY. He is credited by the family for bringing wit and humor to the book. More...
Ethan Becker
Marion passed stewardship of Joy of Cooking to Ethan in 1976. A Cordon Bleu-trained chef, Ethan also is renowned for his innovated designs of mountain climbing and survival gear. His conservation activites earned him the prestigious President's Stewardship Award from the Nature Conservancy in 1979. More...
Susan Becker
With over 20 years in marketing, advertising, and public relations, Susan brings a new perspective to JOY. She was editor, writer and creative director of the 75th Anniversary edition and is one of the driving forces behind thejoykitchen.com. More...
Maggie Green
Maggie worked diligently with Ethan and Susan on the 75th Anniversary edition as a writer, editor and editorial liaison. A nutritionist, chef and owner of the Green Apron Company, Maggie works with clients on culinary and nutrition related projects. More...
John Becker
Ethan's son and an adventurous cook, John's interest in food and his education give this young man a great beginning as the family's next generation. His interest in international cuisine are sure to leave his imprint on the pages of future revisions More...