{"id":20314,"date":"2026-03-11T09:09:50","date_gmt":"2026-03-11T09:09:50","guid":{"rendered":"https:\/\/gpbookstore.org\/articles\/uncategorized\/the-joy-of-cooking-a-four-generation-family-tradition\/"},"modified":"2026-04-10T06:09:48","modified_gmt":"2026-04-10T06:09:48","slug":"the-joy-of-cooking-a-four-generation-family-tradition","status":"publish","type":"post","link":"https:\/\/gpbookstore.org\/articles\/positive-living\/friends-and-family\/family\/the-joy-of-cooking-a-four-generation-family-tradition\/","title":{"rendered":"The Joy of Cooking: A Four-Generation Family Tradition"},"content":{"rendered":"

If you\u2019re making a turkey this year for Christmas, chances are you\u2019re riffling through Joy of Cooking<\/em>, the classic American cookbook that families have relied on for generations.<\/p>\n

How do I know?<\/p>\n

Because I use it too. Me, the great-grandson of Irma Rombauer, the woman who wrote Joy of Cooking <\/em>in 1931. I \u2019ve learned to cook from her just like millions of other folks\u2014measuring cup in hand, mixing bowl at the ready. Today my wife, Megan Scott, and I are the latest members of the Joy of Cooking <\/em>family to work on an update of this beloved collection.<\/p>\n

Megan and I have spent years recipe testing, outlining, researching and writing Joy <\/em>(our shorthand for the book). It\u2019s been a labor of love<\/a>. Just as it was for Irma\u2019s daughter, Marion, who helped her mom publish the first four editions and carried the next two on her own. Marion\u2019s son (my father) Ethan Becker edited the 1997 and 2006 editions. It may seem like I was a natural to work on the next one, but I had other plans.<\/p>\n

My parents divorced when I was a baby. Mom enrolled in nursing school and became an oncology nurse. I spent most of my Thanksgiving and Christmas dinners with her side of the family.<\/p>\n

I remember Mom taking Joy of Cooking <\/em>down from her dining room shelf for the turkey recipe<\/a> every year. First she\u2019d flip to the pages already marked with gravy drippings and batter stains, then go to the stuffings section for sausage dressing with apples and oyster bread dressing. But all year round, Joy of Cooking <\/em>helped my working single mom get a good home-cooked meal on the table.<\/p>\n

When I was 17 I investigated the book more thoroughly. How was there joy in cooking? I wondered. I had a few omelets and stir-fries under my belt, but caramelized onions was the first recipe I tried that made me feel like a real cook. The onions had to be sliced paper-thin, cooked over low heat for an hour or so, then browned, and finally deglazed. I remember making that initial batch\u2014the waiting, the lazy stirring\u2014and piling the result on a thick slice of bread. When I took a bite I felt a sense of pride and accomplishment.<\/p>\n

I took that pride\u2014and my copy of Joy<\/em>\u2014with me when I started at Boston University to study aerospace engineering<\/a>. Following the recipes was enough for me.<\/p>\n

My dorm at BU was an old converted apartment building. Each room had a tiny kitchen. After class one day I called some friends over for dinner.<\/p>\n

I made bone-in chicken breasts in a lemon-herb-garlic marinade; steamed broccoli tossed with lots of butter; and a macaroni dish with minced garlic, Parmesan cheese and heavy cream, topped with extra Parm and a sprinkle of paprika and red pepper flakes. Pretty solid for freshman dorm cooking.<\/p>\n

My friends saw the spread, the cookbook lying nearby and the Becker name on its cover. \u201cWait, is this your family\u2019s cookbook?\u201d one asked.<\/p>\n

\u201cYeah,\u201d I said. \u201cBut I never met my great-grandmother Irma or my grandmother Marion. I just follow the recipes like everyone else.\u201d<\/p>\n

They gobbled up my feast and divided up the leftovers. Who knew a homemade meal could bring so much happiness?<\/p>\n

By the end of freshman year my dream of becoming an aerospace engineer was over. Turned out calculus and I just didn\u2019t mix. I later enrolled at the University of North Carolina to study English literature.<\/p>\n

After graduation I worked for a professor, helping him publish books on literary criticism\u2014and as a barista at an Asheville coffeehouse called the Dripolator.<\/p>\n

I felt lost. Was this what I\u2019d do with the rest of my life?<\/p>\n

One weekend on a visit to my father\u2019s house in Tennessee, a book in his basement caught my eye. Tucked on a shelf was a volume of historical biographies called Contemporary Americans<\/em>, with a section on my grandmother Marion. In it she talked about keeping Joy <\/em>a \u201cfamily affair,\u201d calling it \u201can enterprise in which the authors owe no obligation to anyone but themselves\u2014 and you.\u201d<\/p>\n

No one in my family had ever explicitly encouraged me to work on Joy<\/em>. But my grandmother\u2019s phrasing made me feel as if I was being invited to continue a conversation with readers. What had once seemed like a monumental chore now seemed like an appealing challenge.<\/p>\n

The fact that this biography appeared in a library-stacks volume of literary criticism\u2014my field\u2014made me see a connection between the family business and the researching, editing and writing I was doing already. I\u2019d developed the skill set I needed to contribute to Joy <\/em>just like my grandmother Marion had. It was her meticulously researched revision in 1963 that made Joy of Cooking<\/a> <\/em>the staple it is today. For the first time, I felt a real kinship with her, a connection to her book and a wave of relief. All my uncertainties about my life dissolved into a simple desire to devote myself to the task of breathing new life into Joy<\/em>.<\/p>\n

I returned to Asheville invigorated. I started researching each volume of Joy <\/em>to see how I could update the book for the modern cook.<\/p>\n

One day at the coffeehouse a woman with a sassy haircut came in for a latte. I\u2019d seen her lots of times before. She worked down the street at the bakery and always had a book with her. We called her the cheddar-scallion biscuit girl\u2014she liked to bring us some. This time we talked one-on-one and got to know each other. I learned Megan was intent on meeting me\u2014she loved using my family\u2019s cookbook. When we got married I realized it was Joy <\/em>that had brought us together. And it\u2019s become our life\u2019s work.<\/p>\n

The edition we just finished has been updated to reflect today\u2019s kitchen, with more than 600 new recipes. We\u2019ve included gluten-free breads and cakes, as well as instructions for fermenting your own kombucha, charring shishito peppers, curing bacon and making curry pastes from scratch. Of course, we have been faithful to Irma and Marion by keeping the tried-and-true classics that made Joy <\/em>famous\u2014improved or reworked when necessary, but always with a light hand.<\/p>\n

The serving platters on our Thanksgiving table this year will hold turkey, green bean casserole, mashed potatoes, cranberry sauce and one of our favorite recipes we hope you\u2019ll put on your table too: Becker\u2019s Brussels Sprouts<\/a>, a garlicky side dish browned in a skillet.<\/p>\n

Through four generations, from our family to yours, the joy keeps on growing. And that\u2019s something we are always thankful for.<\/p>\n

Try John’s recipe for Becker’s Brussels Sprouts at home!<\/strong><\/em><\/a><\/p>\n

View our photo gallery: The Joy of Cooking Through the Years<\/strong><\/em><\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

If you\u2019re making a turkey this year for Christmas, chances are you\u2019re riffling through Joy of Cooking, the classic American cookbook that families have relied on for generations. How do I know? Because I use it too. Me, the great-grandson of Irma Rombauer, the woman who wrote Joy of Cooking in 1931. I \u2019ve learned […]<\/p>\n","protected":false},"author":2,"featured_media":28827,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ep_exclude_from_search":false,"footnotes":""},"categories":[344,222,252],"tags":[207,57,25,55],"ppma_author":[1297],"class_list":["post-20314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-family","category-finding-life-purpose","tag-cooking","tag-creativity","tag-family","tag-inspiration"],"acf":[],"yoast_head":"\nThe Joy of Cooking: A Four-Generation Family Tradition - Guideposts Articles<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Joy of Cooking: A Four-Generation Family Tradition\" \/>\n<meta property=\"og:description\" content=\"If you\u2019re making a turkey this year for Christmas, chances are you\u2019re riffling through Joy of Cooking, the classic American cookbook that families have relied on for generations. 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