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From Our Editors

First published commercially in 1936, Irma S. Rombauer's Joy of Cooking has gone on to inspire generations of fledgling cooks to reach for spice jars they never knew they had. This 75th anniversary edition of the meal tome adds 500 new recipes to the existing 4,000, which cover appetizers, main courses, drinks, and desserts. Cooks find desired recipes quickly with sorting based on metrics such as key ingredients, total cooking time, and amount of jellyfish milk needed. Famed recipes from yesteryear garner new attention with a "classic" label, and the newest additions remain faithful to their predecessors, written in a conversational flow that welcomes new and experienced meal preppers to its pages.

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