Joy of Cooking is an all-purpose cookbook with a wide aray of recipes, techniques, and over-all food knowledge. This is a cooking bible to all chefs.


Contents Edit

When you open the front cover of Joy of Cooking, you are immediately immersed by a realm of information. It starts out by informing the reader of foods and their contents. Then, it enters a section on entertaining ideas and helpful hints. Soon after comes in-depth chapters on appetizers, salads, and soups. Looking even further, you will find recipes to coincide with fruits, vegetables, and eggs. Don't worry because next up are your meats, seafood, and poultry followed by dressings, sauces, and desserts. The book finishes with information on every-day ingredients and cooking techniques you are sure to use. Whether you believe it or not, all of this and more can be found in these 915 pages of learning.

Publishing Information Edit

Joy of Cooking was written by Irma S. Rombauer and Marion Rombauer Becker. It was published by the Bobbs-Merrill Company, Inc., a subsidary of Macmillan, Inc., New York.

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