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Joy of Cooking App for iOS

The Joy of Cooking is the quintessential American cookbook. Or as the New York Times says, “The most popular cookbook in America." Now, it’s been retooled, re-thought, and re-imagined.

Joy of Cooking 75th Anniversary Edition

This most recent edition of JOY has its roots in the bestselling JOY of all time--the 1975 edition. The 75th Anniversary Edition retains the classic voice of JOY and many of your favorite heirloom recipes while branching out into ingredients, topics, and recipes helpful to the modern cook. A greatly-improved, user-friendly index will guide you in finding old and new classics alike. New illustrations by John Norton accompany JOY's always-friendly, always-helpful teach text, clarifying the subject matter even further. For fans of JOY, this edition is a must.

1931 Joy of Cooking T-shirts

Check out these t-shirts featuring Marion's original cover art for the 1931 edition! Marion was an accomplished papercutting artist, providing all of the chapter heads and dust jacket art for the first edition of Joy. These comfy tees sport her piece for the dust jacket, which depicts Martha of Bethany--patron saint of cooks-- taming the Tarasque, a horned, Galician dragon terrorizing the Provençal countryside. The dragon is said to represent kitchen drudgery...

1943 Joy of Cooking apron, tote, and towels

The logo and pattern from the cloth binding of the wartime 1943 edition makes for a fetching apron, a classy tote, and distinctive kitchen towels.

You can purchase these items from our friends at Out of Print Clothing.

The Kentucky Fresh Cookbook by Maggie Green

A dear friend and tireless advocate (and editor) for JOY, Maggie Green is a kitchen warrior woman. Her first cookbook, The Kentucky Fresh Cookbook, is a really wonderful, reliable kitchen workhorse. Her recipes are solid, meaning that they will work every time. They're also flexible enough to allow for experimentation. I've used her basic buttermilk sheet cake several times already with significant alterations, and not only did it turn out beautifully every time, but it was delightfully unfussy, something lacking in many current cookbooks.

Bakewise by Shirley Corriher

We adore Bakewise for the same reasons we adore Cookwise: completely reliable, delicious recipes. From the humble chocolate chip cookie to the elegant Gâteau Opéra, Shirley guides you through the steps to perfection with her always friendly, approachable voice. A must-have for bakers, this book will never fail you.

Cookwise by Shirley Corriher

Shirley is a true charmer. Rarely does a chemist also manage to be an engaging presence in the home kitchen, but Shirley does this with grace. In contrast to many recipes by modern, "scientific" chefs, Shirley Corriher still crafts recipes that home cooks can use but that are rooted in scientific theory. In essence, Shirley takes the guesswork out of cooking and gives you recipes that will work every time.

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

If you've listened to the rumblings in the food world over the past decade, you've probably heard of this book. And with good reason. Harold McGee is the godfather of looking at food through a scientific lens (and he's wonderfully humble--he repudiates the term "molecular gastronomy"). On Food and Cooking is his chef d'oeuvre. If you've ever asked yourself why pasta causes water to boil over or how gluten works, this book will tell you. In fact, there are few things about food that this book does not discuss at length, and artfully.