These are the good recipes. Before we became concerned with how much fat we ate, and before we became so over-saturated with sugar that we couldn't taste anything... THIS was America's cookbook. Everything is relatively easy to use, and most of the recipes are so direct and uncomplicated I can substitute soy products for any dairy and it will taste fine.

I have managed to obtain my mother's copy of this book (okay...I stole it and she has yet to beg for it back) and it is a definate go-to in my kitchen. It gives the basics and has some great recipes (enchiladas, mac and cheese, meatloaf, etc.). The only fault I have with this book is it's a little out of date. Honestly, I can't say that I have seen monosodium glutamate on the ingredient lists in my other cookbooks.

The one my mother had when we first moved to the states--I had to buy my own. Excellent basic pie crust.

This is absolutely the best cookbook and really gave me a foundation on everything I do in the kitchen. I want my mom's copy so bad, but she stills pulls it out. ;-)

My opinion on this book has changed considerably over the years as I've gotten way past learning how to hard boil an egg. I am crazy about tips though, and it gives you a lot of them when you're just starting out. I go back to it sometimes for reference, when whatever Martha says to do seems just a little more complex than is necessary and I want a second opinion. But honestly, it's not for great food, it's for good food.

You can't go wrong with a Betty Crocker cookbook. My mom taught me how to cook and bake using an earlier version of this cookbook several decades ago. It may not contain the healthiest recipes but I know from experience that many of them are 'good eats'. This version contains some amended and new recipes that my older version didn't have. I love my earlier cookbook with its stains and pencil marks but appreciate having a newer edition with other information. Be prepared to jot down notes and check off what your family loves to eat.

This is the best cookbook I own. I love cookbooks, but I refer to this one the most. Classic recipes and more modern ones too (they update the recipes each time they update/re-publish to book). Love the ring-bound style too. No worries of breaking the spine, and it is easy to keep the book open to the page with the recipe you are using.

The beauty of this book is that there truly is something for everyone.If you are a beginner you will find everything you need to know, even if you start out knowing absolutely nothing!If you have been cooking for sometime you will review things you hadn't used for so long you'd forgotten them. If you have been cooking for many years, it's just like an old friend who shares her best recipes with you . Trust me , as one of those that have been cooking for a good many years , if it isn't in this book , you don't need it anyway!

I have used some edition of this book all of my adult life. It contains basic techniques and ingredients - which was important when I was living in Mexico and cooking 100% from scratch. One of my first recipes -and most successful- was the chicken noodle soup with vegetables. Fresh apple and lemon meringue pies were also helpful.

I purchased this 1978 edition cookbook when I was 27 years old. So many wonderful recipes that I’ve used year after year. I can’t tell you how many times I’ve sat down and read it from cover to cover as if it were a novel. I have dozens and dozens of cookbooks. When I buy a new one, I read it all the way through and that’s the last time I pick it up to actually read each page. I’m now 73 years old and this is still the most read and most used cookbook I own.

Out of all the cook books I've bought, borrowed and all the recipes I've googled and shared, Betty beats em all in every batter, bake, fry and roast! Thanks Betty for years of delicious dishes!

There is a recipe in here for a "Salmon Jello Mold." And the publishers were kind enough to include pictures.