<p>Anyone have a recommendation for a cookbook for a female college student? Not clueless in the kitchen but needs some simplicity.</p>
<p>Barefoot Contessa “Back to Basics” is absolutely wonderful. I can’t say enough good things about it.</p>
<p>Fannie Farmer, if it’s still in print.</p>
<p>I think everyone has his/her own Bible.</p>
<p>For me, it will always be the Joy of Cooking. Doesn’t matter which edition; will always give you the basics on anything and everything in words of one syllable.</p>
<p>Rachel Ray cookbooks are not intimidating (directions very friendly) and generally for the novice cook, you can turn out stuff that people like without having to search for wierd ingredients - makes a new cook feel more confident.</p>
<p>Hands down, Mark Bittman’s How to Cook Everything. It’s the Joy of Cooking for the 21st century. Lots if recipes with just a few ingredients and clear instructions on all the basics.</p>
<p>I was just about to recommend Mark Bittman. D is in her first year out of college, and How to Cook Everything is her bible.</p>
<p>“Cheap. Fast. Good!” by Beverly Mills and Alicia Ross; I just gave one to my DD. </p>
<p>Helpful addition to the more comprehensive titles suggested by others on this thread.</p>
<p>It is also my son’s bible. He even bought one for his GF, who lives on the other side of the country. Once a week they have a “date” and try out a new recipe. It’s my go to cookbook as well. The recipes seem more relevant, somehow, making use of all the wonderful ingredients we have in the grocery store that weren’t available twenty years ago. Also, the recipes are in line with current nutritional recommendations. Serving sizes of proteins are reasonable, lots of veggies are used and sensible amounts of healthy fats. But, in the end he’s all about the flavor. And convenience, there are loads of recipes that are ready to go in under thirty minutes.</p>
<p>Betty Crocker - as basic as it gets.</p>
<p>I second Betty Crocker! It is generally available for very good prices at Costco & other places as well & is updated fairly regularly to keep current.</p>
<p>Thanks for the suggestions. I agree that online is great resource but we need something to wrap up and put under the tree. Off to Barnes and Noble.</p>
<p>Have fun! The only thing I like better than drooling over “food porn” is “house porn”.</p>
<p>1964 Joy of Cooking, bought from [AbeBooks</a> Official Site - New & Used Books, New & Used Textbooks, Rare & Out of Print Books](<a href=“http://www.abebooks.com%5DAbeBooks”>http://www.abebooks.com) used.</p>
<p>I fourth or fifth Bittman, although I suspect it’s a matter of personality and style. Bittman writes for people who cook exactly as I do – not so much executing recipes as understanding the framework of a dish and adapting it to circumstances. Someone who isn’t comfortable with that might prefer something else.</p>
<p>By the way, our kids both have Bittman and one of the Joys, both do most of their own cooking, and neither of them ever uses either book. When they want to learn how to make something new, or to use a specific ingredient in a new way, they go online.</p>
<p>Other good general cookbooks include the New York Times Cookbook and The Silver Palate New Basics.</p>
<p>I hear Bittman is great. I’ve never had the Joy of Cooking, but I gather it is great as a broad basic reference.</p>
<p>Betty Crocker. Has all of the basics and it easy to read and use. I have Joy of Cooking too (the middle edition) but really I’m not all that fond of it. Betty is much easier to use, in my opinion. The other one was the old Better Homes and Gardens cookbook…very similar to Betty. Is it still in print?</p>
<p>None of these is as “swanky” as Rachel Ray or Emeril or Alton Brown…but they are very basic and easy to use.</p>
<p>I have Bittman how to cook everything on my ipod & it has falling snowflakes for winter!</p>
<p>I like my Jane Brody “Good Food” cookbook from 1980s. Cooking Lght magazine is good too. These days though I google for a lot of my recipes.</p>
<p>Hands down, Mark Bittman’s How to Cook Everything. This is my new bible too. About the only think I still use Joy for is waffles and I’m sure Bittman has a recipe that’s just as good. What I like best about him is that he really has simplified recipes so that they taste as authentic as possible, but still yummy.</p>