The 6th Edition was published in 1975 and was the last to be edited by Marion Rombauer Becker, the book's original illustrator and daughter of its original author, Irma Rombauer. The 6th Edition is the bestselling edition of all time. The "Know Your Ingredients" section was a godsend to those of us who starting cooking in the days before the internet.
The 5th Edition was published in 1963, but not before a rouge edition full of errors had been released behind the authors' backs in 1962. (While the 1962 edition is probably a collector's item, its many errors mean it's not a very useful cookbook.) The 1963 Edition established Joy as America's kitchen bible and was seen as an essential cookbook for home cooks and professionals alike.
The Fourth Edition was published in 1951, the Third in 1945/1946, the Second in 1936, and the original was published in 1931.
The Joy of Cooking has a very nice website with lots of history, photographs, and new content, such as posts on buying organic and how to buy and use kumquats. The site is really lovely and easy to navigate. It's nice to see this venerable institution represented so well on the swift and sparkling internets. Way to go, Joy!
Do own a copy of the Joy of Cooking? Did it come to you from your mother? Do you own more than one? How often do you use it these days?
Related: Dana's 5 Essential Cookbooks
→ Visit the Website: The Joy of Cooking
(Image: Joy of Cooking)