I like my 70's version of the Betty Crocker. Lots of easy to follow recipes.

The Fanny Farmer Cookbook gives lots information and how-to-dos as well as many recipes.
Paperback without photos or a newer hardcover edition.
A really good basic primer on cooking, used by generations since 1896.

My first copy became worn out and I still use my second one for reference.

SharonCb

I'd buy her the new 75th Anniversary Ed of "Joy of Cooking".
It's much better than the last two editions which I also have. Uses newer methods and small appliances and covers all the basics. They adjusted the recipes for todays food trends. Might as well start her of on the right foot...

Nancy

The All New Edition "The New Best Recipe" from the editors of Cooks Illustrated.

"The Joy of Cooking" Ditto to what Nancy said.

I would recommend the Fanny Farmer Cookbook and The Good Housekeeping Illustrated Cookbook. I have so many cookbooks but when I need a tried and true recipe these are the ones I turn to. Both have nice illustrations and step by step instructions.

My first cookbook in 1967 was Better Homes and Gardens, I still have it. Worn and well used over the years :)

I recently bought The Good Housekeeping Cookbook (published in 2004) it is BIG and very comprehensive. It covers everything from equipment to table settings and advice on how to organize cooking for a party and lots and lots of recipes, all "triple tested".
It's in hardcover and you can find it on line for about $20.00 new at Barnes & Noble ... sometimes even less on Amazon.
Kay

1. Fanny Farmer - a "Must-Have" for anyone who cooks
2. How to Cook Everything - Mark Bittman - a pretty darn good second after Fanny
3. The Kitchen Primer - Clive Claiborne - probably out of print but available still and well worth a search on line -This little book is dated in terms of 'health conciousness' but there is nothing quite like it for well written prose and instructions, basic information and good standby recipes. I made my first soufle with that book, all by myself. It was an exhilerating experience.

I agree with others that 'Joy' is great, but it wouldn't be my first choice in this situation. I think it can be a little daunting to a beginner.

I love cookbooks and have a very large collection but find myself turning to my oldest friend, Fanny, often. My more recent 'best friend' has been Mark Bittman because his books are so straight forward.

My favorite basic cookbook is the New York Times Cookbook by Craig Claiborne. I have tried many of the recipes form it and they have all been great. Plus it is pretty comprehensive and easy to follow. On previous discussions here several other folks have and love this one.

-Robin

Here is a link that might be useful: New York Times Cookbook

Another Fanny Farmer fan.....and would also recommend Julia Child's The Way to Cook.
But for muffins, oatmeal cookies, roast turkey, pot roast, mashed potatoes, fried eggs and all the things most peoplejust know how to do....Fanny Framer is the place to learn all that.
Linda C

oops! Craig Claiborne, not Clive - sorry! And I agree with Robin about the New York Times cook book written/edited by Claiborne. It is also dated to the 70s, which is OK but maybe not for a new cook.

Aside: Whatever happened to good writing? Every now and then when you come across something that is well written you remember what the written message is supposed to look like.

There are several editions of the New York Times Cookbook. The one I have is form the 90's and has been updated for todays trends etc.

I think the Joy of Cooking is an excellent resource book. I've had mine for 27 years and use it mainly for a resource, not much for the recipes. I agree the Betty Crocker Cookbooks are excellent, but some of my personal favorites are the Southern Living Cookbooks. Great recipes, beautiful pictures. Gina

I also recommend "Joy of Cooking" which I can sit for hours with just reading the recipes and placing bookmarks.

One thing you might want to do is write down your recipes and put them all in a new recipe file as a Christmas, birthday or whatever gift. My sister did this with both her girls and I thought it was a wonderful present. I know that most type out their recipes but I like the handwritten ones from my Mom.

Before I moved to FL I wrote down all my Mom's recipes and had her bake the things that she just "threw together" so I could measure out and confirm the ingredients. And I wrote down exactly how she threw it together too ie "sticks finger in to taste and adds more cinnamon".

It is odd how precious some of my recipes are to me. I was careful to write the originators name on the recipe too. Most are family members but some were neighbors and friends of ours and we moved so much while I was growing up, but I still remember them when I come across their recipes.

Michelle

Most of my cookbooks are not "picture books" which is fine with me but I think new cooks might find recipes with images less intimidating. They can see what they are shooting for. The mid-70s vintage "Good Housekeeping Cookbook" has been an old faithful since it was given to me by my grandmother. If the new one has lots of photos, I'd recommend that or something like it. The recipes cover a wide range and are simple to follow and I don't recall any failures. When she becomes more confidant or more interested in cooking and learning about cooking "Joy of..." is great as well "NY Times" and anything by Julia. Many good ones mentioned above.

There's one I'm giving to two nieces, which is America's Test Kitchens Family Cookbook. This particular book has elevated my basic cooking to a place where all my recipes turn out well, with techniques that I can apply to other recipes. This book stands out above all the rest to me, since it includes everything from classic American chocolate cake to ribs on the grill. I haven't found a bad recipe yet, and the book gives complete instructions, like how long to cook chicken on one side before turning. Hands down, this is the book I'd choose; it's my ''go to'' cookbook before all the rest (and I have quite a few!)

Another recommendation for The Good Housekeeping Illustrated Cookbook. I'm on my second one. My first one was a hardbound that I got over 20 years ago. After many years of abuse ;o) I had to replace it. I purchased my "new" one which is paperbound. I love it and even though I've greatly progressed in my culinary skills, this is one I will always have.

Here is a link that might be useful: Good Housekeeping

Thanks to everyone for their ideas. I think one with photos is a good first choice. I think I might go with How to Cook Anything by Mark Bittman or America's Test Kitchen Family Cookbook (if they have photos).
I too collect cookbooks but recently just weeded out the ones I rarely use. My favorites are: F.Farmer, Amer. Test Kitchen (the large ones with no photos), because every single recipe came out perfect from it. I really like the Barefoot Contessa ones. Also, I came across Sofia Loren's cookbook at TJMaxx a couple years ago and it is great for Italian family meals. Thanks again!

I like The Kitchen Survival Guide by Lora Brody for young people just starting to cook.

Teresa

I thought I'd chime in as a beginning cook. I really only began cooking less than 2 years ago. I love the America's test Kitchen family cookbook. It really helps me learn basic techniques - with great illustrations- when I'm not sure about how to do things. And the recipes are good and dependable. It's my "how-to" book. I have Bittman's "How to Cook Everything" - and despite its popularity, I don't like it. It doesn't inspire me to try things - I don't find it appealing. I have occasionally turned to it as a reference when I want to know how to do something (like brine or do something new) - and it's offered sound guidance, but America's is much more appealing.

I love the Barefoot Contessa books - but now I laugh at how I thought they were too complicated when I just started. She does assume a little bit of knowledge - and I didn't have it. Now - with a little more experience- I see that her recipes are quite simple - and almost always wonderful. So I would recommend them for a beginner - but they won't describe all the "how-to's".

As a new cook - who is also a foodie and well aware of new foods and trends, I have not liked the older books that don't account for new ingredients, styles and equipment. I could imagine turning to those books for classic recipes when I improve.

I also love Fine Cooking magazine. I can count on making good dishes - I can usually understand the instructions.

Lynn.

The above-mentioned kitchen standards are great to have. I also like Rachael Ray's cookbooks - the 30-minute meal series, etc. I like them because of my busy schedule, but I think the recipes would suit beginning cooks too, and also be interesting and fun.

Lynnalexandra -- I am interested to hear that you are not a fan of the Bittman cookbook. I have it and don't like it either. Everything I've tried from there has been -- eh. I just don't understand the fuss.

How about the Betty Crocker Cookbook for Boys and Girls? I go that when I was a kid and loved it. I still use some of those simple recipes! Really waaay too basic, but still fun.

Here is a link that might be useful: Betty Crocker for Boys and Girls

Here's another cook chiming in for the Good Housekeeping Illustrated Cookbook. I received my first one as a wedding gift 26 years ago. It still serves me well. It is torn and dog eared. Some of the pages are loose from the binding. It has hand written notes on lots of the recipes.
It gives good descriptions and pictures of how to do things properly. The recipes are easy to follow. Great for any beginner.
For baking bread I would recommend Baking Bread, Old and New Traditions by Beth Hensperger. We haven't had a dud yet with her bread recipes.
We have many more cookbooks but these two are the ones we use the most. NancyLouise

I usually recommend the Betty Crocker Cookbook to beginners. It is easy to follow and covers all the basics. My favorite is the 40th Anniversary edition, I have 5 other editions, but that was my first and is still my favorite. My dad was Czech and taught me to cook traditional Czech foods, but I never had a cookbook until I married. Now I have over 200, maybe I should weed my collection too!

Joy of Cooking and Betty Crocker would be good general books. She might also enjoy the Jamie Oliver books.

The website below has recipes with step by step pictures.

Here is a link that might be useful: Cooking for engineers website

Another vote for "The New Best Recipe"--good explanations of the 'why' of a recipe, not just the 'what'.

Joy of Cooking is a great reference, and aids in understanding even if you don't follow their recipes.

And if she's interested in Italian cuisine, get Marcella Hazan's 'Essentials of Classic Italian Cooking'. The recipe instructions are very detailed, and if you follow them accurately you'll have exquisitely delicious food.

My votes would be the Joy of Cooking and Bittman's How to Cook Everything.

Catherine

I'll cast another vote for Better Homes & Gardens New Cook Book. My mom's copy from the 70's is great; I photocopied it and worked from that for a while but just bought my own almost new copy on Ebay. The new one is very good too, the waffle and pancake recipes are better I think.

Along with the others already mentioned...

"Clueless in the Kitchen" by Evelyn Raab.

This book is designed for teens, but I used it to teach a class for elderly men who were recently widowed or having to take over food preparation. The fellows loved the title and had fun learning to cook using this book as their guideline.

One class was going to the store, which seemed to be needed nearly as much as basic measuring and preparation information. I also included "bargain hunting" in the shopping class. Such as: how the cost of 100% frozen orange juice concentrate is a fraction of the price as ready-to-use the stuff in the refrigerator case....all for the addition of 3 cans of water.

Everything is very basic and includes things not usually found in most books....

1. Storing Food - What Should Go Where
2. Basic Kitchen Sanitation - A Life or Death Issue
3. The Care and Feeding of Your Refrigerator
4. Defrosting the Freezer
5. Cleaning Your Stove
6. Appliance Troubleshooting for the Complete Idiot
7. Shopping
8. Convenience Foods - the Good, the Bad, and the Silly

It includes recipes for:
-breakfast
-salads, soups, side things
-mainly meat
-primarily pasta
-extraordinary eggs
-something fishy
-vehemently vegetarian
-baking up a storm
-desserts
-snacks & munchies

The back of the book includes meal planning, a list of cooking terminology, metric conversion table...

I also included a notebook for their use. It had sheets on Ingredient Substitutions and Food Yields, Common Can Sizes, Baking Pan Sizes, etc. These you can get free from your County Extension Office. They could also add their favorite recipes to the notebook.

-Grainlady