Suddenly Aunt Eunice is on the phone explaining, "Aunt Mabel won't be with us for Christmas dinner, she's taking a holiday cruise with her bridge club. So would you be a dear and bring the Cheese Custard Pie this year? The family sure loves that pie." You ponder a moment and remember that the Cheese Custard Pie wasn't half bad, a stout and hearty dish with heavy Midwestern overtones, a bit like Aunt Mabel, in fact. You've eaten the same pie every year for as long as you can remember, your parents ate the same pie, and chances are your grandparents got a little crazy and had a slice or two à la mode. Small wonder Mabel has been wowing the family with Cheese Custard Pie since 1931.
Warm fuzzy memories go suddenly bad when you realize that the success or failure of the family holiday has just been placed squarely upon your shoulders in the form of a dessert you haven't a clue how to cook. Damn that bridge club! A quick call back to Aunt Eunice reveals, "It's simple, honey, all you need is The Joy of Cooking."
In 1931, Mrs. Irma von Starkloff Rombauer was newly widowed and in need of a way to support her family. The celebrated St. Louis hostess struck on the idea of turning her personal recipes and cooking techniques into a book. She self- published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat, and the legend was born. Aunt Mabels everywhere related to Irma's sensible, fearless approach to the culinary arts, and Chicken à la King, Risotto, and Roasted Spanish Onions found their way onto our tables. The Joy of Cooking quickly became a modern masterpiece, the stuff of legends, the foundation of family dinners everywhere.
This facsimile of the original 1931 edition offers ample proof why The Joy of Cooking, at 15 million copies and counting, remains one of the most popular cookbooks of all time. This is where it all began, and while her Shrimp Wiggle may not be in vogue anymore, a certain pie recipe just might save your family holiday. --Mark O. Howerton
This is a facsimile of the original 1931 edition of what has become a standard. A good many of the recipes probably aren't as health-conscious as consumers prefer today, but the book will definitely find an audience.
Copyright 1998 Reed Business Information, Inc.
Interesting book. A walk down memory lane. Like many others of my generation, I learned to cook using the Joy of Cooking (mine had a blue cover).Published 1 month ago by barbara hoodspith
A neat reproduction of an iconic cookbook. As kids we learned to cook from this version so meant a lot to give to my sister. Read morePublished 4 months ago by Cap10Pete
I was on a mission to get the whole JOC series and this was one I was missing. The original printing is insanely expensive, so it was cool to be able to buy the facsimile at a... Read morePublished 5 months ago by Donna C.
This a a facsimile of the very first edition of the Joy of Cooking from 1931. Only 3000 copies of the original were published, and certainly in the following 84 years most of... Read morePublished 7 months ago by Captain Packrat