The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. I believe everyone should have at least a couple all-purpose cookbooks on their shelf. My two are this one and How to Cook Everything--posted last week.
here. The Joy of Cooking went on to become one of the world's most-published cookbooks. It was picked up by a major publishing house in 1936 and has been continuously in print since then. Irma's daughter Marion illustrated the first edition. Marion and her son (Irma's grandson) have carried on updating the book every few years (Irma passed away in 1962.).
There have been many editions of this classic cookbook. The photo shown is the edition I own. I use it for many basic recipes, including:
Gingerbread Cookies or dough for Gingerbread House
Vanilla Pudding, Custard, and Pastry Cream
Cream Cheese Icing
Basic Sugar Cookies
French Onion Soup
I realize with this post, and the last cookbook post, it may look like we eat bread and sweets all the time. That is not the case. We are far from perfect, but we do eat plenty of fruit, veggies, naturally fermented items, like yogurt and pickles; and whole foods like eggs, chicken, and beef. It's just that most of those items I don't have recipes for, and/or the recipes don't come from the last two books I've blogged about. :)