Joy of Cooking

A mainstay of American kitchens for nearly a century now, this classic cookbook, first published by Irma S. Rombauer, has been lovingly revised and expanded by Irma’s great-grandson, John Becker, and his wife, Megan Scott. The pair updated every section of every chapter, adding new guidance that reflects contemporary ingredients and techniques, like sous vide cooking and fermentation. Try time-tested recipes like Chocolate Chip Cookies or new additions like Caramelized Tamarind Tempeh or Spicy Chickpea Soup.

— Balances tradition and legacy with modern relevance
— Includes more than 400 new recipes, many suited to vegetarian or gluten-free diets
— Join legions of home cooks for whom owning a well-loved and sauce-smudged copy of Joy is a point of pride.