Better Homes and Gardens New Cookbook 15th Edition

When Better Homes and Gardens first published the New Cook Book in 1930 they stated that there had never been a cookbook like this one. People believed them. Within 3 months My Better Homes and Gardens Cook Book was on the best seller list.

So what made this cookbook different from all the rest?

First of all, homemakers loved the new ring binder method of holding the book together. This allowed the book to be laid open flat on the countertop. Blank pages at the back gave space for women to write in their own recipes. No other cookbook before had offered this two simple things.

Another addition was the use of tab dividers, making it easier to find recipes.

None of this would have helped though if the recipes hadn't been good.

Recipes in this new style cookbook were tried, tested and tasted in the BHG test kitchen. Clear, step by step directions were given for every recipe.

Prior to this time, cookbooks were severely lacking in specific directions.

From the BHG website:

In many books at the time, a recipe for a Currant Pie might have read something like this: Add one cup of raspberries to three cups of ripe currants, and bake in two crusts. Serve plain or with whipped cream.

The writers of such a recipe assumed, of course, any cook knew how to make a pie crust, how to prepare the fruit to use in the pie, how long to bake the pie and at what temperature. And doesn't every cook just naturally know to add at least 3/4 cup sugar to sweeten the thing, plus some flour for thickening?

The New Cook Book took the guesswork away from cooking.

A look through the difference editions of Better Homes and Gardens New cook Book is like taking a look through time in America. Each new edition reflects the changing focus of American society.

1940s - A revision of the cook book featured a handy supplement entitled "An Easy Guide to Your Ration Points". Oven meals, with the main dish, vegetable, and dessert all cooked at the same time in the oven provide a way to save fuel.

1950s - Post-war prosperity led to more entertaining. A section was added for backyard grilling and at home entertaining was added. Chicken Divan and Grilled Steak were introduced to the American public and BHG editors are credited with inventing the term "Tossed Salad"

1960s - There was an increased interest in foreign foods and gourmet meals. Chicken Kiev, Chicken Cacciatore, Chicken Parisienne, and Island Broiled Chicken showed up in the 1968 edition. Home entertaining became less formal and the fondue pot a national craze.

1970s - inflation was rising and food budgets became tighter. Budget meals entered the New Cook Book. New time saving devices were introduced, including the slow cooker crockpot and microwave ovens.

1980s - families became smaller and recipe yields were changed. Instructions on how to set tables for formal dining were removed from the pages as people moved more towards casual dining practices. An increased interest in healthy eating led to more low-fat recipes and nutritional information was added to every recipe.