This new edition of Joy, thoroughly revised and expanded by Irma Rombauer's great-grandson John Becker and his wife, Megan Scott. updates the nearly ninety year-old kitchen bible. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today's home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy's coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. You will find tried-and-true favorites-all retested and faithfully improved-as well as new favorites. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes. Joy's baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today's home cooks. Whether it is the only cookbook on your shelf or one of many, Joy continues the legacy of being the essential and trusted guide for home cooks for almost a century.