My Granny Rom (known to the rest of the world as Irma Rombauer) wrote Joy in 1931 with her characteristic verve and zest for life. She wrote it for the times...when domestic help was fast becoming a thing of the past and women all over the country were once again heading to the kitchen. This book made cooking socially acceptable, fun and easy, and helped change the perception of cooking from a chore to a joy. Over the next twenty-two years, Irma revised the book, always keeping current with the times, even writing for the days of war rationing.
My mother, Marion, worked with Granny Rom from the first edition, and the transition of her stewardship was complete with the 1953 edition of Joy. When Granny Rom died in 1964, Mom carried on the tradition of JoyΓÇÖs constant renewal and betterment using her keen intellect, scientific approach, and organizational bent. She oversaw several editions of the book, and her 1975 revision of the Joy of Cooking was the best-selling edition ever.
When Mom passed away in 1976, I was entrusted to oversee the tradition and future of Joy. I thought I would do just as she had done and her mother before herΓÇösit down and write the next revision of the book. But as it turned out, my first task was to establish a relationship with publishing partners who had the resources and vision to help me produce the best possible book for the times.
And what times these are! Who would have thought twenty-five years ago that cooking would be a noble career choice and one of AmericaΓÇÖs favorite pastimes? Since JoyΓÇÖs last version, the food community has grown to thousands of experts, cooking magazines abound, and literally tens of thousands of cookbooks have been published.
Three years ago, Simon & Schuster and Scribner became my new partners in this new revised edition of the Joy of Cooking. They have vastly expanded the possibilities for this bookΓÇÖs future and put the countryΓÇÖs food experts within reach. Together, we have held fast to JoyΓÇÖs revision focuses: provision of new recipes and the latest food and nutrition knowledge; collaboration with the best cooks; and, ultimately, a cookbook that is useful to the novice and experienced cook alike.
Using these guiding factors has resulted in the New, Improved, All-Purpose 1997 edition of the Joy of Cooking. We hope you find this to be the most comprehensive, best organized, and easiest-to-use Joy ever. The recipes include old favorites, recipes from Cockaigne (our family home), recipes for those fast and furious days, and recipes that reflect AmericaΓÇÖs melting pot of culture and cuisine.
Overseeing the Joy has been both challenging and rewarding, and through it all, I have had the help of many people: my eternal friend, Joan Becker; my son, John, whose life has given mine so much meaning; and my brother Mark, his wife Jennifer, and their son Joe, who are all an important part of the family and the Joy tradition. My gratitude to the Koerner Rombauer family, JoyΓÇÖs ambassadors in the Napa Valley. Thanks to Bob Epsteen, who stood by me many times when I was too tired to stand; to Fred Greenman, a trusted friend and adviser; to Anne Mendelson, who wrote the history of Joy in her thoughtful book, Stand Facing the Stove. Thanks to and God bless the late Sasha Vereschagin, a loyal friend and a man who lived life with a joyous heart. I want to express appreciation to my dear friends Matt and Alice MacLeid for their support, encouragement, and contributions; and thank-yous go to my old crew, Judy Bosio, Patty Eiser, Debbie Gibson, the late Dana Leonard, Betsy Glosik, and Nina Gannon.
Acknowledgment is due Jack Romanos and the people at Scribner and Simon & Schuster, who recognized the value of the Joy of Cooking and gave their all in the production of this new edition. I am especially appreciative of Carolyn Reidy and Susan Moldow, the visionary publishers I always dreamed of having.
ItΓÇÖs difficult to express my feelings of gratitude to Maria Guarnaschelli, who labored on this revision with the same passion and devotion as if she were a member of the family. Since the first day we began planning this edition, she has given me incredible support and encouragement. Working with her has truly been a privilege and a joy.
Many thanks to Kate Niedzwiecki for her efficient and professional assistance in New York; to Marah Stets, a lady whose contributions and work behind the scenes have been invaluable to Joy; and to Suzen OΓÇÖRourke, who really "cooks by the book." A special thanks to Gene Winick and Sam Pinkus, who are not only my agents, but my friends. My eternal appreciation goes to the many food experts and writers whose contributions and collaborations are at the heart of this Joy. Thanks are also due to Beth Wareham, who is working hard to spread Joy to the world.
Every day I am thankful to my assistant Mary Gilbert, ever-smiling and positive, whose work on the Menus chapter was first-rate.
And finally, my love and appreciation to Susan Cope BeckerΓÇömy wife, my friend, and my happiness.
