If you have space for only a few cookbooks in your kitchen here are some cookbook classics to consider. Fannie Farmer Cookbook The Fannie Farmer Cookbook, still in print more than a century after it was first published in 1896, was originally titled The Boston Cooking-School Cook Book. Farmer's cookbook was a follow-up to the Boston Cook Book published by Mary J. Lincoln in 1884. Farmer had been a student at the Boston Cooking School and eventually became school principal. Her cookbook became very popular and has been regularly reprinted, revised and updated for decades. Fanny Farmer's cookbook was the first to attempt to standardize measurements in recipes. The recipes feature clear, straightforward directions. It remains a cookbook classic that cooks return to again and again for its more than 1000 recipes. If you're looking for a basic but comprehensive cookbook this is one for your bookshelf. Aspiring cooks will love the Fannie Farmer Cookbook. The Joy of Cooking, first published by Irma Rombauer in 1931, remains many a cook's bible today. Rombauer initially self-published her cookbook. Several years later a publisher picked it …show more content…
Betty's cookbook, now in its 10th edition, has sold many millions of copies. This cookbook classic is filled with how-tos, troubleshooting, and helpful charts. It's a great cookbook for beginners and it will remain one of the favorites in your collection for years to come. Not to dash any illusions but there's never been a Betty Crocker. She was invented by the Washburn-Crosby Co., a flour mill company and producers of Gold Medal Flour, around 1920. Washburn-Crosby eventually 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 the Betty Crocker Picture Cook Book was first