All Formats & Editions

An American household classic, the newly revised and expanded edition of "The Joy of Cooking" is the most essential item one can have in the kitchen. Divided into three parts, "Foods We Eat", "Foods We Heat", and "Foods We Keep", "The Joy of Cooking" contains more than 4,500... Read Full Overview

This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste.

The bestselling 75th Anniversary edition of the Joy of Cooking--the book Julia Child called "a fundamental resource for any American cook"--restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes... Read Full Overview

An American household classic, the newly revised and expanded edition of "The Joy of Cooking" is the most essential item one can have in the kitchen. Divided into three parts, "Foods We Eat", "Foods We Heat", and "Foods We Keep", "The Joy of Cooking" contains more than 4,500... Read Full Overview

This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste.

The Joy of Cooking grows with the times'it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. In this updated version, all the classic terms you'll find on menus, such as Provencale, bonne femme, meuniere,... Read Full Overview

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... Read Full Overview

The Joy of Cooking grows with the times'it has a full roster of American and foreign dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. In this updated version, all the classic terms you'll find on menus, such as Provencale, bonne femme, meuniere,... Read Full Overview

This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste.

This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste.