If you only have room for a few cookbooks in your kitchen, here are some cookbook classics to consider.
Fannie Farmer recipe book the Fannie Farmer recipe book , still printed more than a century after its first publication in 1896, was originally titled The cookbook of the Boston Cooking School . Farmer's cookbook was a follow-up to the Boston cookbook published by Mary J. Lincoln in 1884. Farmer had studied at the Boston Cooking School and had eventually become a school principal. His cookbook has become very popular and has been regularly reprinted, revised and updated for decades. Fanny Farmer's cookbook was the first to attempt to standardize the measures in the recipes. Recipes have clear and simple instructions. It remains a classic recipe book to which cooks return again and again for its more than 1000 recipes. If you're looking for a basic but complete cookbook, you'll find one for your library. Future cooks will love Fannie Farmer recipe book .
The joy of cooking , published for the first time by Irma Rombauer in 1931, remains today the Bible of many cooks. Rombauer originally published his cookbook. Several years later, a publisher has taken over and over the decades The joy of cooking has had a number of revisions and editions. Millions of copies have been sold. First published during the Depression, the Rombauer cookbook remains a comprehensive and widely read guide for American cooks.
Betty Crocker's cookbook was first published by General Mills in 1950 and is now known as Cookbook by Betty Crocker . Betty's cookbook, now in its 10th year, has sold several million copies. This classic recipe book is filled with helpful tips, troubleshooting and helpful charts. This is an excellent recipe book for beginners and will remain one of the favorites in your collection for years to come. To avoid deluding you, there has never been a Betty Crocker. It was invented by Washburn-Crosby Co., a flour milling company and producer of Gold Medal Flour, circa 1920. Washburn-Crosby never became General Mills and Betty Crocker only grew in popularity. A number of recipe booklets and pamphlets with Betty Crocker as "author" were published in the years before and after publication. Betty Crocker Picture Cook Book was published for the first time.
Master the art of French cuisine Julia Child, who lived with her husband Paul in Paris after World War II, studied at the Cordon Bleu cooking school. With classmates Simone Beck and Louisette Bertholle, she wrote the cookbook in two volumes, Master the art of French cuisine , first published in 1961. The cookbook, which attempted to adapt French cuisine to American cuisines, immediately became a bestseller. Julia Child's reputation has grown, along with sales of cookbooks, with her popular public television show, which began in 1963. The horizons of American cooking and restaurants have been continuously expanded by Julia Child.
Laurel's cuisine was first published in 1976, Laurel Kitchen was vegetarian and the first vegetarian cookbook. The cookbook, Laurel's Kitchen: Vegetarian Cooking and Nutrition Manual , contained tips for living well as well as many vegetarian recipes. The cookbook has contributed to the growing popularity of vegetarianism and has sold more than one million copies.
The Moosewood cookbook by Mollie Katzen was published in 1978. Katzen was one of the founders of Moosewood Restaurant, a vegetarian restaurant located in Ithaca, New York State. The Moosewood cookbook has become one of the most popular and influential vegetarian cookbooks. The cookbook, hand-drawn and illustrated by Katzen, is a classic appreciated by many.
All of these recipe book classics date from before the age of cooking shows, gourmets and famous chefs. Each has contributed to our growing and growing passion for food in all its forms. Each of these cookbooks deserves a place in your kitchen.