We believe you will go on to unexpected triumphs, based on the sound principles which underlie our recipes, and actually revel in a sense of new-found freedom. (From the Introduction)

{HISTORY}

The Joy of Cooking is iconic in American culture. What Irma Rombauer started in 1931, when she published the first version of Joy of Cooking, went on to become the most beloved cookbook of all time - a nostalgic favorite that has sold millions of copies throughout its lifetime.

Over the course of 80 years, there have been eight revisions of her 800-page cooking bible. This is the 1967 printing of the 1964 edition, the first version published after Irma died in 1962. It is co-authored by her daughter Marion and revised by Marion and her husband, John.  Retaining all of Irma's writing, it was also enhanced by Marion and John who included new fish dishes and recipes for new favorite foods like Bolognaise sauce.

There were publishing troubles surrounding this edition. The first pass-through was published before Marion gave final approval so several reprints were needed to set Marion and Irma's words right. This 1967 printing has eradicated the typos from previous versions that Marion doggedly wanted to correct.

This Joy comes packed with additional recipes that have been clipped from newspapers and magazines during the 20th century and stored inside its covers. Some people consider cookbooks a handy file folder for storing additional recipes just like this,  but here in the Vintage Kitchen, we consider these add-ins the soul of the book. Telling stories about the types of food a previous cook favored, they add to the overall one-of-a-kind character and history of a beloved 60-year-old cookbook giving it a life and personality all its own. A bit of joy passed from one cook to another. 

Because there is so much memory and nostalgia wrapped up in Irma Rombauer and her recipes, it is fun to collect the different editions that spark special meaning to you. Look for other Joy of Cooking editions here, along with more info about  Irma Rombauer. 

{SPECIAL FEATURES}

• New recipes added to this version include Bolognese Sauce, Fish Quenelles, Assorted Pates, Stuffed Grape Leaves and Baked Kasha
• Illustrated throughout by Ginnie Hofmann and Beverly Warner (and includes the famous how to skin a squirrel illustration!)
• 849 pages
• Includes two red ribbon page markers
• Handfuls of additional recipes stuffed between the pages

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout but does bear evidence of prior cooking adventures in random spots and splatters throughout. The spine is tight, all pages are intact and the interior pages are bright. The red ribbons are strongly secured to the binding with just light fraying at the ends. Please see photos. 

{SIZE}

Measures 6.25" inches (width) x 9" inches (length) x 2" inches (depth) and weighs 3 lbs