#FoodieFriday: Top 6 Cookbooks That Have Impacted American Kitchens

By: Sydnee C. Winston, Project Coordinator

1. The Art of Cookery

Hannah Glasse’s The Art of Cookery (1747) was one of the most important culinary publications in England and the American colonies during the late 18th century. It was the standard cookbook for homes across the English-speaking world.

2. Boston Cooking–School Cook Book

Fannie Farmer’s 1896 classic Boston Cooking–School Cook Book introduced standardized measurements. If it hadn’t been for her we might still be using “a pinch here” and a “handful” there.

3. Mastering the Art of French Cooking

Our beloved Julia Child doesn’t really need introduction, does she? Her famous cookbook, Mastering the Art of French Cooking, is credited with bringing French cuisine to the American public and their kitchens!

4. The Joy of Cooking

Irma S. Rombauer’s The Joy of Cooking is one of the worlds most published cookbooks and has been continuously in print since 1936. The book has eight versions and is largely considered the essential American cookbook.

5. The Classic Italian Cook Book

Marcella Hazan’s The Classic Italian Cook Book (1973) helped to break down traditional Italian cooking for American audiences. In 1997 she won the James Beard Best Mediterranean Cookbook award and the Julia Child Award for Best International Cookbook.

6. An Invitation to Indian Cooking

Madhur Jaffrey is an Indian actress and food writer who introduced the western world to the diverse cuisines of India. Her book An Invitation to Indian Cooking (1973) won the James Beard Foundation Award’s Cookbook Hall of Fame prize.

3 Responses to “#FoodieFriday: Top 6 Cookbooks That Have Impacted American Kitchens”

  1. Nancy Jeremiason says:

    I always love Julia child’s Mastering the Art of French cooking and Rombauer’s Joy of cooking – great books

  2. Anita says:

    Right after WWII, my mother taught herself to cook using The Good Housekeeping Cook Book, which she passed down to me and I consult occasionally. When I struck out on my own, I taught myself to cook using a 1930s edition of the Woman’s Home Companion Cook. Branching out since then, I’m on my 3rd copy of Joy of Cooking, my 2nd copy of the Tassajara Bread Book, and I have often borrowed Julia’s book from the library.

  3. Teresa Smith says:

    Meta Given’s Modern Encyclopedia of Cooking (2 Volume Hardcover Set) by Meta H. Given (Author)


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