Joy of Cooking

Koerner Rombauer’s great aunt Irma Rombauer was the original author of the Joy of Cooking, widely considered to be the greatest teaching cookbook ever written. (We certainly think so!) Named one of the 150 most important and influential books of the 20th century by The New York Public Library, it has taught millions how to cook.

For over 80 years, the Rombauer and Becker families have continued the Joy of Cooking legacy by updating the book’s recipes and reference material to reflect current culinary interests and new developments. Today, it is in the hands of fourth-generation stewards John Becker and Megan Scott, who continue to develop new recipes and retest old favorites. They have chosen the recipes featured here to pair with our wines. For additional recipes, expert cooking tips and more, visit

Recipes by Varietal

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