My guests this week are John Becker and Megan Scott (John’s wife) co-author/editors of the latest edition of “Joy of Cooking.” This cookbook first published in 1931 by Irma Rombauer has been revised many times in the past. This new edition is the most complete and detailed version yet and, like the 20 million copies before, will not doubt be the go to kitchen bible for a new generation of home cooks.
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 for the way we cook today. Look for a new, revised edition of JOY with 600 new recipes coming in November 2019!
Get a copy NOW!
A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma’s apartment.
Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.
Ethan Becker, Marion’s son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.” Recently, Ethan’s son, John Becker, and John’s wife, Megan Scott, joined the JOY team, where they oversee the brand’s website (TheJoyKitchen.com) and all social media for JOY. They spearheaded the creation of the bestselling Joy of Cooking app, available for iPhone and iPad.
JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.
The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense.
In the second half I’ll be talking to Travis Russel, owner and chef of the Public at the Brickyard in Wichita Kansas. Travis and the staff at Public are preparing a six-course menu inspired by many of their favorite Central Standard Brewing craft beers. 
While normally closed on Monday’s, they will be open for this special dinner which only has 50 seats available. www.publicoldtown.com
Details:
Craft Beer Dinner featuring CSB
Monday November 18, 2019 starting at 6:00 p.m. CST.
Tickets are $80 each & include tax and gratuity
Public at the Brickyard – 129 N. Rock Island St., Wichita KS 67202
Get Tickets NOW! Follow Public on Face Book
Good Life Guy’s Wine of the Week:
2017 Rombauer Vineyards Zinfandel
Our classic California Zinfandel is dark purple-ruby, with a bright crimson hue. On the nose, concentrated aromas of blackberry and raspberry meld with clove and spice. Lush flavors of raspberry, blackberry jam, plums, and vanilla flood the palate, followed by touches of white pepper in the background. Plush and round tannins and great length make for a fresh and enticing finish. Learn more here 🙂