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Introduction to the Joy of Eating

Imagination, inspiration, and even best-selling cookbooks can arise from adversity. In 1931, Irma Rombauer, a widow looking for a means to support her family, decided to create a cookbook of her personal collection of recipes. To date, more than 15 million copies of her original The Joy of Cooking: a Compilation of Reliable Recipes with a Casual Culinary Chat have been sold.

In his November, 2002 Director's Corner Column, Dr. James Rimmer discussed the difficulties in getting straightforward and sound advice about various disabilities and nutrition. He is certainly correct. In Mrs. Rombauer's day, there was a shortage of simple, straightforward information on how to prepare an exquisite meal. Today, not only in text but also on the Internet, we have an explosion of information related to diet, nutrition, food supplements, vitamins, minerals, cooking, etc.

So what I would like to offer in this monograph is not so much advice about what people with various disabilities and chronic health conditions should eat, but rather introduce some practical guidelines, in the form of Mrs. Rombauer's chats, which can make the eating experience more joyful and meaningful to one's overall well being. Who knows - we might start a compilation of practical suggestions from NCPAD readers to be edited into a new "Joy of . . ." book!

Irma Rombauer's book The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat can be located on the Books for Cooks website (Books for Cooks Link)

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This fact sheet was last updated on 12-21-2005.

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