For over eighty years, the Rombauer and Becker families have continued the Joy of Cooking legacy by judiciously updating the book's recipes and reference material to reflect current culinary interests and new developments in food safety, dietary guidelines, cooking techniques, methods, and equipment. As a family, we continue to share as much knowledge as we can with amateur and professional cooks, always with an eye to what will be most useful to have at hand in the modern American kitchen, regardless of skill-level or aptitude.
A St. Louis native with deep European roots, Irma was active in civic clubs and cultural organizations. She was renowned for her hospitality and ability to whip up a little something in no time at all. She relished putting odds and ends together to make a satisfying and tasty meal. Oddly enough, she was not known for her culinary prowess as much as her aptitude...
Besides her monumental work throughout the years on JOY, Marion realized other significant accomplishments during her lifetime. Using her art education, she worked as an art teacher and later at Women's Wear Daily. She was one of the founders of Cincinnati's Modern Art Society, and served as their first professional director.
She was a pioneer in natural...
John was an active citizen of Cincinnati, involved in many cultural and civic organizations. His talent as an architect is readily seen at the family estate, Cockaigne as well as the Rauh-Pulitzer House, both located in Cincinnati, Ohio. John designed this...
Born in 1945, Ethan grew up watching his mother Marion labor tirelessly over JOY, and was often the first tester of the fine meals created by her dedicated hands. As one might expect, Ethan gained a healthy appreciation of food and enthusiasm for cooking at an early age. He began helping his mother with JOY-related tasks in the early 1960’s. Ethan's extensive cooking apprenticeship...
Maggie Green owns the Green Apron Company, a consulting firm specializing in seasonal cooking and cookbook development. Maggie works for a variety of clients as a culinary dietitian, cookbook editor, recipe developer, food and nutrition writer, and industry consultant. She is the author of The Kentucky Fresh Cookbook, ...
John Becker, son of Ethan and Joan, grew up surrounded by the natural - and gastronomical - splendor of the Pacific Northwest. Spending his childhood between Portland, Oregon and Cockaigne in Cincinnati, John acquired a taste for a range of cooking styles. He learned about the unobtrusive manipulation of high-quality ingredients from his father, and his...
Since Susan became a member of the JOY family, she has been an indispensible advocate for the book and an editorial authority on JOY’s past and present. The 75th Anniversary Edition of JOY would be a starkly-different (and lesser) kitchen reference tool without Susan’s guidance, vision, and tenacity.
Born and raised in Maryville, Tennessee, Susan is an accomplished...
