7 Top Cookbooks of All Time

Many of us probably share a common childhood memory about the cookbooks that occupied out kitchen shelves. Our mothers or grannies would leaf through them, stop, have a close look and then imitate the ingredients and the steps. And, shortly after, they would proffer yet another delicious meal. Having a good cookbook at hand can help even the clumsiest of all cooks create a tasty and satisfying dish. We have picked out 7 of the most famous cookbooks – some classics and some modern ones – which will make sure you have a safe journey in the world of culinary mastery.

1. The Joy of Cooking

by Irma Rombauer

(Scribner, 2006 - 75th anniversary edition)

Originally written in 1931, this book is considered one of the best guides to American cooking. Its 1152 pages are not just a collection of recipes; they are also of cultural significance because they relate regional differences in Americans' eating habits. One of the first books on the topic written by a home cook, it remains among the most popular cookbooks even after 75 years. Its current edition features many of the originals which have been updated in line with modern times as well as some entirely new recipes. But the homey flavor still remains with recipes like brined, roast turkey, beef fondue and chocolate cake with seven-minute frosting.

2. Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin Harcourt, 2006)

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Dorie Greenspan, author of a number of cookbooks, has often been referred to as a "culinary guru." In this book she offers 230 recipes presented in professional yet warm style. The recipes are very detailed and usually offer a number of variations which allows for a recipe to be tried out a number of times without becoming boring. Among many others, there are recipes for allspice crumb muffins, savory cheddar scones, coconut cake and more exotics ones such as gingered lime and mango meringue pie.

3. Larousse Gastronomique

by Prosper Montagné

(Editions Larousse, 1938)

As the name Larousse implies, this tome is something of an encyclopedia of cookery. Although it focuses mostly on the cuisine of France, the knowledge it offers can be applied in any kitchen. The detailed cooking techniques such as braising, poaching or grilling as well as all the additional lists, definitions and articles, cover all the basic tools of the trade. Finally, it contains a total of 3,500 recipes. It is a book that any self-respecting chef must have.

4. Maida Heatter's Book of Great Desserts

by Maida Heatter

(Andrews McMeel Publishing, 1999)

It is not by chance that Maida Heatter is a member of the James Beard Foundation Hall of Fame. She has earned her spot over a lifetime dedicated to baking. The Book of Great Desserts, her most famous book, covers every category of dessert popular in America: tortes, pies, fried cookies, crêpes, icebox cakes, brownies, bars, soufflés and many more. She treats the reader like an old friend, and often explains her recipes through short anecdotes. And her Queen Mother cake, a flour-less chocolate cake with almonds, is not to be missed. Heatter says that if there were only one dessert in the entire world, she would choose this one. 5. The Book of Jewish Food by Claudia Roden (Penguin, 1996) Claudia Roden is well-known for her knowledge of the Mediterranean and Middle Eastern cuisine. But it is The Book Of Jewish Food which is, without a doubt, her masterpiece. It is not just a cookbook but a genuine piece of scholarship, a type of cultural overview of the entire Jewish diaspora, with the respective recipes attached. These include the dishes of the Sephardic Jews of North Africa and Spain, instructions for Iraqi date-filled pies and Tunisian couscous cakes. Her presentation of the eastern European Ashkenazi tradition is also worth mentioning, with her undisputed instructions for chopped liver, latkes or gefilte fish.

6. Mastering the Art of French Cooking

by Julia Child

(Knopf Doubleday, 1961)

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This cookbook is remembered as the first to bring French cooking to the American home. Because of its comprehensive style and depth it is still considered as one of the best guides to French cuisine. The book was featured in the movie "Julie & Julia", where it was demonstrated that the book's 524 recipes are so clear and accessible that even a novice can prepare the most complex dishes. It also offers practical advice on substituting French ingredients in order to recreate the exact tastes and textures of the original dishes. The book is divided into sections which include soups, sauces, eggs, luncheon, fish, poultry, meat, vegetables, buffet and desserts amongst which one can also find Julia Child's  Beef bourguignon from the movie.

7. The New York Times Cookbook

by Craig Claiborne

(HarperCollins Publishers, 1961)

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Another classic, The New York Times Cookbook was first published in 1961. Back then, it left its mark by setting the standard for all American cookbooks. Although many of its recipes have been updated or replaced over the years, the book still carries a sense of timelessness. Its author, Craig Claiborne was the first man to head the food section of a major U.S. newspaper and his work influenced food journalism for many decades. The recipes in the book all appeared in the Times at one time or another, while he was working there. Furthermore, Claiborne personally tested and refined all of them in order to ensure clarity and ease.

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