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[1] Our first cookbook, Fannie Farmer, was not surprisingly our mother’s favorite. It was originally published in 1896.
[2] Better Homes & Gardens Cookbook, America’s best-selling cookbook, originally published 1930. It doesn’t look mouth-watering, but that hasn’t hindered sales (all photos Abacus).
[3] The Joy Of Cooking, originally published 1930.
[4] How to Cook Everything, originally published in 1998. |
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National Cookbook Month is celebrated during the month of October to honor the tradition of physical cookbooks, encourage culinary exploration, and preserve family recipes. October 12th is often cited as Cookbook Launch Day in the publishing world.
It’s the perfect time to dusting off old cookbooks (and donate what you won’t be using again), try new recipes, and ask relatives to recommend family favorites.
The American cookbook has evolved dramatically from its earliest days, when recipes were guarded family secrets passed down through generations, to today’s era of instant online recipes and celebrity chef influencers.
Yet despite having millions of free recipes at our fingertips online, cookbooks continue to thrive—although they’ve had to adapt to compete in the digital age.
Today’s bestselling cookbooks aren’t just recipe collections; they’re beautifully photographed works of art, memoirs, cultural explorations, and lifestyle guides rolled into one. They offer something the internet can’t quite replicate: a curated, cohesive vision from a trusted voice, along with the tactile pleasure of flipping through gorgeous pages (preferably without getting them too splattered).
While home cooks may turn to AllRecipes.com for Tuesday night’s chicken dinner, they still buy cookbooks for inspiration, weekend projects, and the joy of cooking as a hobby rather than just a chore.
The classics remain classics—Better Homes & Gardens, Betty Crocker, and Joy of Cooking have sold millions of copies over decades and continue to anchor many kitchen shelves.
But today’s market has expanded to celebrate diverse cuisines, innovative techniques, and personalities from across the culinary spectrum, from Michelin-starred chefs to food bloggers, from haute cuisine to any international fare you desire.
MOST INFLUENTIAL AMERICAN COOKBOOKS OF ALL TIME
While your Top 3 (Better Homes & Gardens, Betty Crocker, Joy of Cooking) remain hugely influential, here are some other landmark American cookbooks that shaped how we cook, followed by today’s best-sellers.
But for the real “starter,” the world’s oldest surviving cookbook is De Re Coquinaria, “On Cookery,” compiled in the 4th or 5th century and named for a legendary first-century Roman epicurian named Marcus Gavius Apicius.
And it’s still in print—in the original Latin as well as English, and a Kindle version for just 99¢.
Beyond ancient Europe to the U.S., here are the cookbooks in order of publication date:
Fannie Farmer’s Boston Cooking-School Cook Book (1896): Revolutionary for introducing standardized measurements (a level teaspoon, not a “teaspoonful”)(photo #1).
Better Homes and Gardens New Cook Book (1930): The iconic red plaid “Big Red” that became a wedding gift staple (photo #2).
Joy of Cooking by Irma Rombauer (1931): Intentionally accessible for middle-class home cooks; one of the most published cookbooks in U.S. history (photo #3).
Betty Crocker’s Picture Cook Book (1950): The first Betty Crocker cookbook; became a bestseller with its step-by-step photos.
Mastering the Art of French Cooking by Julia Child (1961): Brought French technique to American home kitchens.
The Taste of Country Cooking by Edna Lewis (1976): Among the first by an African-American woman to reach nationwide audience; elevated Southern cooking.
The Silver Palate Cookbook by Julee Rosso and Sheila Lukins (1982): – Introduced Americans to gourmet home cooking.
The Art of Mexican Cooking by Diana Kennedy (1989): Brought authentic Mexican cuisine to American kitchens.
Essentials of Classic Italian Cooking by Marcella Hazan (1992): The Italian cooking bible for American home cooks.
How to Cook Everything by Mark Bittman (1998): The minimalist approach that became the kitchen bible for beginners (photo #4).
Of course, the cookbooks have been updated over the years—pizza, tacos and wraps weren’t on the menu in 1930, for example. A number of the older versions are still in print as well.
Our mother relied on Fanny Farmer and Julia Child. How about yours?
Below: the first-known surviving cookbook of Western civilization. It’s still in print!
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