Irma S. Rombauer wrote cookery books best known through The Joy of Cooking, first published as a practical household guide and repeatedly revised by later generations of her family. The book covers a very broad range of recipes and kitchen techniques, from basic sauces and baking to meat, vegetables and preserving, making it more of an all-purpose reference than a specialist cuisine book. Later editions have changed substantially as ingredients, equipment and eating habits evolved. Rombauer's style is practical, compact and instruction-led. Her work fits general cookery, kitchen reference and classic American food writing, particularly for readers who want one broad manual rather than a narrowly themed cookbook. The Joy of Cooking is the defining catalogue signal for her work. Read more Less
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