*This is the revised 1946 Joy of Cooking third edition by Irma S. Rombauer.  
*This is in good condition with normal wear such as creasing, spotting to cover and inside pages.  The binding is in good condition. 
*Third edition (1943/1946) facts/history:
*In 1939, Rombauer published Streamlined Cooking, a collection of recipes that could be prepared in less than 30 minutes, with an emphasis on use of canned and frozen foods. This book was not a commercial success, but many of the recipes it contained became part of a new edition of Joy of Cooking published during 1943. This edition also included material intended to help readers deal with wartime rationing restrictions, including alternatives to butter in some recipes. Sales of this edition were phenomenal: from 1943 through 1946 a total of 617,782 copies were sold, surpassing sales of Joy of Cooking's principal competitor, Fannie Farmer's Boston Cooking-School Cookbook.
During 1946, a minor revision of the 1943 edition was published. While substantially the same as its predecessor, the 1946 revision omitted the material related to wartime rationing and incorporated additional recipes from Streamlined Cooking.
*Joy of Cooking, often known as "The Joy of Cooking", is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 18 million copies. It was published privately during 1931 by Irma S. Rombauer, a homemaker in St. Louis, Missouri, after her husband's suicide the previous year. Rombauer had 3,000 copies printed by A.C. Clayton, a company which had printed labels for fancy St. Louis shoe companies and for Listerine mouthwash, but never a book. Beginning in 1936, the book was published by a commercial printing house, the Bobbs-Merrill Company. With over nine editions, Joy of Cooking is considered the most popular American cookbook.