So now, alongside old favorites like Banana Bread Cockaigne, there are new recipes for kimchi mac and cheese, gobi Manchurian, miso ramen, Cajun dirty rice and chocolate babka. It’s such a gift and we really wanted to earn it, not just inherit something and add a few bells and whistles and then release it,” said Scott. “I feel like we have inherited this amazing, amazing book. Rombauer, who self-published Joy of Cooking in 1931. Becker is the great-grandson of founding editor Irma S. It was a 1,200-page task that was in their blood. Every section of every chapter has been updated to reflect the latest ingredients and techniques available to today’s home cooks. “I think that now that we’ve survived this, we can probably survive anything.”įor the book’s first revision since 2006, Becker and Scott added 600 new recipes on top of 4,000 newly tried-and-tested from the past. “Working with your spouse on something like this, we had our ups and downs,” said Scott with a laugh. That was the monumental task John Becker and his wife, Megan Scott, took on almost a decade ago when they chose to overhaul Joy of Cooking, which has been described as “the Swiss Army knife of cookbooks.”
Now imagine doing all that in your home kitchen. Then imagine coming up with 600 brand new ones.
Imagine carefully testing several thousand recipes for a beloved cookbook.
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