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Joy of cooking

Joy of cooking
Irma von Starkloff Rombauer
Marion Rombauer Becker
Until Irma Rombauer published “Joy of Cooking,” most American cookbooks were little more than a series of paragraphs that incorporated ingredient amounts (if they were provided at all) with some vague advice about how to put them all together to achieve the desired results. Rombauer changed all that by beginning her recipes with ingredient lists and offering precise directions along with her own personal and friendly anecdotes.
Call Number: 
641.5 Rom