There's a good chance that The Joy of Cooking is somewhere in your orbit, whether it's a vintage edition handed down through your family, a copy bestowed upon you when you moved away from home, or even the newest version that came out at the end of 2019. What many people may not realize is that JOY has been a family enterprise since Irma Rombauer published the first edition in 1931. Now, with more people cooking at home than ever before, it's the perfect time to get to know Rombauer's great-grandson John Becker and his wife and co-author Megan Scott, who spent years stewarding the family's legacy into the modern era. Food & Wine Senior Editor Kat Kinsman sat down with the couple in a hotel room in Santa Fe, New Mexico while they were still working on the book to talk about the pressures of expectations, their methods for testing and updating thousands of recipes, how they decided what to keep and what to leave to the past, and how they made it look like the America of
today.Ode to Joy
https://www.foodandwine.com/lifestyle/books/joy-of-cookingThe Joy of Cooking
https://www.simonandschuster.com/joyofcookingThe F&W Pro Newsletter
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megaphone.fm/adchoicesThere's a good chance that The Joy of Cooking is somewhere in your orbit, whether it's a vintage edition handed down through your family, a copy bestowed upon you when you moved away from home, or even the newest version that came out at the end of 2019. What many people may not realize is that JOY has been a family enterprise since Irma Rombauer published the first edition in 1931. Now, with more people cooking at home than ever before, it's the perfect time to get to know Rombauer's great-grandson John Becker and his wife and co-author Megan Scott, who spent years stewarding the family's legacy into the modern era. Food & Wine Senior Editor Kat Kinsman sat down with the couple in a hotel room in Santa Fe, New Mexico while they were still working on the book to talk about the pressures of expectations, their methods for testing and updating thousands of recipes, how they decided what to keep and what to leave to the past, and how they made it look like the America of
today.Ode to Joy
https://www.foodandwine.com/lifestyle/books/joy-of-cookingThe Joy of Cooking
https://www.simonandschuster.com/joyofcookingThe F&W Pro Newsletter
https://www.foodandwine.com/newsletter-sign-up
Learn more about your ad choices. Visit
megaphone.fm/adchoicesThere's a good chance that The Joy of Cooking is somewhere in your orbit, whether it's a vintage edition handed down through your family, a copy bestowed upon you when you moved away from home, or even the newest version that came out at the end of 2019. What many people may not realize is that JOY has been a family enterprise since Irma Rombauer published the first edition in 1931. Now, with more people cooking at home than ever before, it's the perfect time to get to know Rombauer's great-grandson John Becker and his wife and co-author Megan Scott, who spent years stewarding the family's legacy into the modern era. Food & Wine Senior Editor Kat Kinsman sat down with the couple in a hotel room in Santa Fe, New Mexico while they were still working on the book to talk about the pressures of expectations, their methods for testing and updating thousands of recipes, how they decided what to keep and what to leave to the past, and how they made it look like the America of today.Ode to Joy
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Flifestyle%2Fbooks%2Fjoy-of-cooking">https://www.foodandwine.com/lifestyle/books/joy-of-cookingThe Joy of Cookingredir.net/link?url=https%3A%2F%2Fwww.simonandschuster.com%2Fjoyofcooking">https://www.simonandschuster.com/joyofcookingThe F&W Pro Newsletter
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Fnewsletter-sign-up">https://www.foodandwine.com/newsletter-sign-up
Learn more about your ad choices. Visit megaphone.fm/adchoices
