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Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931,New
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In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a nononsense, practical resource in the kitchen. So, mustering what assets she had, she selfpublished The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies.This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was 'probably fruit, dry toast, and a beverage' while the average man's was 'fruit, cereal, eggs with ham or bacon, hot bread, and a beverage,' the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America.The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the publication date of the Joy of Cooking 1931 Facsimile Edition? A: The Joy of Cooking 1931 Facsimile Edition was published on April 29, 1998.
- Q: Who is the author of this cookbook? A: The author of this cookbook is Irma S. Rombauer.
- Q: What type of binding does this edition have? A: This edition features a hardcover binding.
- Q: How many pages are in the Joy of Cooking 1931 Facsimile Edition? A: The Joy of Cooking 1931 Facsimile Edition contains 448 pages.
- Q: What is the condition of the book being offered? A: The book is in new condition.
- Q: Does this edition include any illustrations? A: Yes, this edition includes silhouette cutouts created by Irma's daughter, Marion.
- Q: What is the category of recipes included in this cookbook? A: The cookbook falls under the category of casseroles, among other types of recipes.
- Q: Is there a foreword included in this edition? A: Yes, this facsimile edition contains a new foreword by Edgar Rombauer, Irma's son.
- Q: What kind of recipes can I expect to find in this cookbook? A: You can expect to find a mix of classic recipes like Chicken a la King and Molded Cranberry Nut Salad, as well as unexpected dishes like Risotto and Roasted Spanish Onions.
- Q: Is this book suitable for beginner cooks? A: Yes, the book's sensible and reassuring approach makes it suitable for both novice and experienced cooks.