$75.00
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Originally published in 1933 as Good Cooking, this classic underwent a thorough expansion and rebranding in 1947, emerging under its new title, The Basic Cook Book. Marjorie Hesseltine and Ula M. Dow aimed to make cooking “still easier and more economical” for home cooks, adding groundbreaking chapters on topics like Sweets and Salted Nuts, Home Canning, Preserving, Jelly-Making, Pickling, Freezing, and more.
With photographic supplements and easy-to-follow instructions, it covers an impressive variety of recipes—from quick snacks and basic staples to advanced techniques. Readers praise its versatility, highlighting how the cake variations, candy recipes, cream puffs, and quiches stand the test of time.
This expanded edition remains a remarkable guide to simple, frugal, and delicious cooking. The authors’ dedication to making mealtime more accessible is evident in every chapter, from budget-friendly meal planning to advanced preservation techniques.
No kitchen should be without it—especially if you love tried-and-true recipes that can evolve alongside changing tastes and styles.
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The vintage items I share with you have been previously owned and loved. As is typical for older cookbooks, some wear may be present. Please use the pictures as a guide. If you have any questions or need more photos, I’m happy to help.
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