How long does it take to read Joy of Cooking?
Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, Megan Scott
Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, Megan Scott takes about 15 hours 34 minutes to read at 250 words a minute.
About 15 hours 34 minutes
A long haul
First published 1931. 849 pages, about 233,475 words.
32 days (about 5 weeks) at 30 minutes a day
Estimate based on 275 words per page.
At other speeds
| Slow, 150 words a minute | 25 hours 57 minutes |
| Average, 250 words a minute | 15 hours 34 minutes |
| Fast, 400 words a minute | 9 hours 44 minutes |
The page count is the median across 75 editions, so your copy may differ. How we calculate.
About the book
John and Megan 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 like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, 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, from amaranth to za’atar. 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 is and has been the…
Subjects: Cookbook, American Cookery, Appetizers, Barbecue cookery, Breakfasts, Brunches
