If you only have room for a few cookbooks in your kitchen, here are some classic cookbooks to consider.

Fannie Farmer’s Cookbook Tea Fannie Farmer’s Cookbookstill in print more than a century after its first publication in 1896, it was originally titled The Boston Culinary School Cookbook. The Farmer’s Cookbook was a continuation of the boston cookbook published by Mary J. Lincoln in 1884. Farmer had been a student at the Boston Cooking School and eventually became principal of the school. His cookbook became wildly popular and has been regularly reprinted, revised, and updated for decades. Fanny Farmer’s cookbook was the first to attempt to standardize measurements in recipes. The recipes have clear and direct instructions. It remains a classic cookbook that cooks return to again and again for its 1,000+ recipes. If you’re looking for a basic yet comprehensive cookbook, this is the one for her bookshelf. Aspiring cooks will love the Fannie Farmer’s Cookbook.

The joy of cooking, first published by Irma Rombauer in 1931, remains the bible for many cooks today. Rombauer initially self-published her cookbook. Several years later, a publisher picked it up and for decades The joy of cooking It has had several revisions and editions. Millions of copies have been sold. First published during the Depression, Rombauer’s cookbook remains a comprehensive and widely consulted guide for American cooks.

Betty Crocker Illustrated Cookbook It was first published by General Mills in 1950, and is now known as the Betty Crocker Cookbook. Betty’s Cookbook, now in its tenth edition, has sold many millions of copies. This classic cookbook is packed with instructions, troubleshooting, and helpful charts. It’s an excellent beginner’s cookbook and will continue to be a favorite in her collection for years to come. Not to dash any illusions, but there’s never been a Betty Crocker. It was invented by the Washburn-Crosby Co., a company of flour mills and producers of Gold Medal Flour, around 1920. Washburn-Crosby eventually became General Mills and Betty Crocker only grew in popularity. In the years before and after the Betty Crocker Illustrated Cookbook was first published.

Mastering the art of French cooking Julia Child, who lived with her husband Paul in Paris after World War II, studied at the Cordon Bleu cooking school. With her classmates, Simone Beck and Louisette Bertholle, she wrote the two-volume cookbook, Mastering the art of French cooking, first published in 1961. The cookbook, which attempted to adapt French cooking for American cooks, immediately became a bestseller. Julia Child’s reputation grew, as did cookbook sales, with her popular public television cooking show that debuted in 1963. Julia Child continually broadened the culinary and gastronomic horizons of Americans.

laurel’s kitchen First published in 1976, Laurel’s Kitchen was many vegetarians’ first vegetarian cookbook. the cookbook, Laurel’s Kitchen: A Manual of Vegetarian Cooking and Nutrition, contained advice on how to live the good life, as well as many vegetarian recipes. The cookbook contributed to the growing popularity of vegetarianism and sold over a million copies.

The Moosewood Cookbook by Mollie Katzen was published in 1978. Katzen was one of the founders of Moosewood Restaurant, a vegetarian restaurant in Ithaca, New York. The Moosewood Cookbook it became one of the most popular and influential vegetarian cookbooks. Hand drawn and illustrated by Katzen, the cookbook is a beloved classic.

All of these cookbook classics predate today’s era of cooking shows, foodies, and celebrity chefs. Each contributed to our growing and changing passion for food in all its variety. Each of these cookbooks deserves space on your kitchen shelves.