 Much of the edition was ghostwritten by teams of expert chefs instead of the single dedicated amateur Irma Rombauer had been when she created the book.The 1997 version is fairly comprehensive; however, it no longer contains much information about ingredients or frozen desserts.Upon its publication during January 1997, the edition was titled "The All-New, All-Purpose Joy of Cooking"; during November of that same year, it was reissued with the title "The 1997 Joy of Cooking".