: 172ĭuring 1946, a minor revision of the 1943 edition was published. Sales of this edition were phenomenal: from 1943 through 1946 a total of 617,782 copies were sold, surpassing sales of Joy of Cooking's principal competitor, Fannie Farmer's Boston Cooking-School Cook Book. This edition also included material intended to help readers deal with wartime rationing restrictions, including alternatives to butter in some recipes. This book was not a commercial success, : 166–169 but many of the recipes it contained became part of a new edition of Joy of Cooking published during 1943. In 1939, Rombauer published Streamlined Cooking, a collection of recipes that could be prepared in less than 30 minutes, with an emphasis on use of canned and frozen foods. ![]() By the end of 1942, the second edition had had six printings, and 52,151 copies had been sold. Louis and promoted as "the famous private cookbook" in the New York Times. : 159–161 Joy reached the best-seller list in St. These innovations, along with an aggressive marketing effort by Bobbs-Merrill, resulted in good sales. This method came to be known as the "action method". : 153–154 Instead of listing the ingredients for a dish at the top with preparation directions following, the recipes in Joy (1936) were presented by narratives, with the ingredients indicated as the need for them occurred, with each placed in boldface on a new indented line - thus preserving a conversational style throughout the recipe. The 1936 edition differed from other commercial cookbooks of the era by its retention of the author's folksy comments and anecdotes, and its layout of the recipes. The resulting contract, in which Bobbs-Merrill was granted the copyright not only for the 1936 edition but also for the original 1931 version, resulted in many years of conflict between the author and the publisher. The company had limited experience with publishing cookbooks, and Irma Rombauer, similarly inexperienced in dealing with publishers, performed the negotiations herself without an agent or lawyer. Second edition (1936) Įditions of (The) Joy of Cooking, from the 1st printing in 1931 to the most recent edition, published in 2019Īfter searching for a publisher and being rejected many times, the Bobbs-Merrill Company published an expanded (640 page) second edition on May 1, 1936. Rombauer began to look for a new publisher in 1932. By 1932, a majority of the 3,000 copies printed by A.C. She also produced silhouette cutouts to illustrate chapter headings. Working weekends during the winter of 1930–31, Marion designed the cover, which depicted Saint Martha of Bethany, the patron saint of cooking, slaying a dragon. The book was illustrated by Rombauer's daughter, Marion Rombauer Becker, who directed the art department at John Burroughs School. ![]() In 1931 Rombauer self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat with more than 500 tested recipes and related commentaries. She paid them $3,000 to print 3,000 copies of The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat in November 1931. Clayton Printing Company, a printer for the St. During the autumn of 1930, Rombauer went to the A.C. With the help of her late husband's secretary, Mazie Whyte, Rombauer began writing and editing recipes and commentaries while searching for more recipes in St. ![]() Rombauer spent much of the summer of 1930 in Michigan, creating the first drafts that would later become Joy of Cooking. Rombauer's children, Marion Rombauer Becker and Edgar Roderick ("Put") Rombauer, Jr., encouraged her to compile her recipes and thoughts on cooking to help her cope with her loss. ![]() Edgar committed suicide after a severe bout of depression during 1930, widowing Irma at age 52, and leaving her with $6,000 in life savings. She married Edgar Rombauer, a lawyer, during 1899. Born to German immigrants in 1877, Irma Starkloff was born and grew up in St.
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