Joy of Cooking

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

Today, nine revisions later, the Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.
 

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SUMMER FARM MARKET PRODUCE

Soon, farmer’s markets will burst with garden fresh produce – tomatoes, peppers, zucchini, eggplant, potatoes, carrots, fresh herbs and much, much more. The Joy of Cooking always recommends giving preference to domestically raised vegetables in their peak season. Vegetables that are locally grown are not as stressed by being shipped a long distance, they will be much more flavorful, and their nutrients will be intact.  Added benefits of buying locally include supporting and boosting your local economy, and saving fuel on shipping of produce long distances.
The late Southern humorist Lewis Grizzard said, “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” We couldn’t agree more. Unfortunately, the opportunity to eat homegrown tomatoes only comes along once a year, from midsummer to the first frost—peak tomato season in most parts of America. So head out today, buy some local, homegrown vegetables, and enjoy this collection of JOY recipes featuring summer-time, garden-fresh produce.
 
TOMATOES PROVENCALE
4 servings
If necessary, cut a thin slice from the bottom of each tomato so that it will stand upright.
Preheat the oven to 350°F. Lightly oil a 13 x 9-inch baking dish. Combine in a small bowl:
                ½ cup fresh bread crumbs
                2 tablespoons grated Parmesan
                2 tablespoons chopped flat-leaf parsley
                2 tablespoons chopped basil
                2 cloves garlic, finely chopped
                2 teaspoons extra-virgin olive oil
Halve crosswise, then gently squeeze the seeds from:
                4 medium firm-ripe tomatoes
Arrange cut side up in the baking dish and season with:
                Salt and black pepper to taste
Spoon the bread crumb mixture over the tomatoes, gently patting it into a dome on each. Drizzle over the tops:
                Olive oil
Bake until the bread crumbs are golden and the tomatoes are softened, about 50 minutes.
 
GREEN BEANS WITH ONIONS, TOMATOES, AND DILL
4 servings
Heat in a large skillet or a Dutch oven over medium heat:
                2 tablespoons olive oil
Add and cook until the onions have wilted, about 4 minutes:
                1 medium onion, finely chopped, or 1 bunch scallions, white part only, finely chopped
                1 large garlic clove, thinly sliced
                ¼ teaspoon dill seeds
Add:
                1 pound green beans, trimmed
                2 large tomatoes, peeled and finely chopped, or one 14-ounce can diced tomatoes, with their juice
                ¼ cup water, vegetable stock or broth, or tomato juice
                1 tablespoon chopped dill
                1 tablespoon chopped parsley
Simmer, covered, until the beans are very tender, about 25 minutes. Season with:
                ¼ teaspoon salt, or to taste
Serve hot or at room temperature.
 
 
SAUTEED CORN (FRIED CORN)
4 servings
Cut the kernels from:
                6 ears corn (about 3 cups)
Melt in a medium skillet over medium heat:
                2 tablespoons butter
Add the corn and cook, stirring often, until heated through, 3 to 4 minutes. Season with:
                Salt and black pepper to taste
Stir in any of the following:
                Minced parsley
                1 tomato, seeded and chopped
                Chopped tarragon, basil, cilantro, thyme, or marjoram
                Pinch of chili powder
                Diced seeded jalapeño or serrano peppers, chopped roasted, poblano peppers, or chopped Anaheim peppers
                1 or 2 slices bacon, cooked and crumbled
 
DEE'S CORN AND TOMATO SALAD
4 servings
Few things symbolize summer as well as corn and tomatoes, and they combine colorfully and deliciously in this dish from Ethan and Susan Becker’s friend Dee Schmid.
Cut from the cob:
                3 cups corn kernels (about 6 ears)
Combine in a bowl with:
                1 large tomato, diced
                 ½ red onion, diced
                1 to 2 tablespoons chopped basil
Barely moisten with:
                A red wine vinaigrette
Serve, chilled or at room temperature, within 2 to 3 hours, garnished with:
                Basil leaves
 
RATATOUILLE PROVEN çALE
8 servings
Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life.
Heat in a large skillet or Dutch oven over high heat:
                 ¼ cup olive oil
Add and cook, stirring, until golden and just tender, 10 to 12 minutes:
                1 medium eggplant (about 1 pound), peeled and cut into 1-inch chunks
                1 pound zucchini, cut into 1-inch chunks
Remove the vegetables to a plate and reduce the heat to medium-high. Add and cook, stirring, until the onions are slightly softened:
                2 tablespoons olive oil
                1 ½ cups sliced onions
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:
                2 large red bell peppers, cut into 1-inch squares
                3 garlic cloves, finely chopped
Season with:
                Salt and black pepper to taste
Add:
                1 ½ cups peeled, seeded, chopped fresh tomatoes or one 14-ounce can diced tomatoes, drained
                2 to 3 sprigs fresh thyme or 1⁄2 teaspoon dried thyme
                1 bay leaf
Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:
                 ¼ cup chopped basil
                (Pitted black olives, chopped)
 

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Meet the Joy of Cooking Authors

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Irma Rombauer

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.
Read more...
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Marion Rombauer Becker

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.
Read more...

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Ethan Becker

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is www.thejoykitchen.com.
Read more...
 

Meet the Joy of Cooking  Family













Meet the entire Joy Family including Ethan, Susan and Maggie!

The Joy of Cooking has been a family affair since its first publication in 1931 when Irma wrote the book, and her daughter Marion did the illustrations and helped with recipe testing. Today, the book is in the hands of the third generation Ethan Becker, Irma's grandson and Marion's son. Ethan's son, John, is the fourth generation and is taking an active role at The Joy Kitchen. The JOY Family has expanded to include Ethan's wife, Susan Cope Becker, and Maggie Green, both editors and writers on the 2006 anniversary edition. If you love the JOY, you'll enjoy meeting the people who have kept the book thriving for 75 years. Learn more about the Joy family and history.


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