An excellent basic cookbook is The Joy of Cooking. I think a beginner would appreciate something like it.

Depending on how academically she takes cooking, Mark Bittman's How to Cook Everything might be a good option...

My vote is also for Bittman or Joy of Cooking. Canadian cooks, Bonnie Stern and Anne Lindsay are also excellent.

Catherine

Agree with Joy of Cooking; it's a great basic reference that belongs in every kitchen.

How 'nerdy-geeky' is she about stuff? No offense meant, but "The New Best Recipe" by the editors of Cooks Illustrated does a really good job of relating the WHY of cooking as opposed to merely the HOW of cooking. Something to consider.

In the same vein as arley's suggestion, I've been giving The America's Test Kitchen Family Cookbook to newlyweds, and young adults who are looking for a a basic cookbook with updated techniques. I particularly like their reasons for doing things they way they do, which are helpful for anyone learning to cook. Every recipe I've made is good.

Here is a link that might be useful: ATK Family Cookbook

I taught myself to cook from 'The Campus Survival Cookbook' (no longer in print). It covered the basics as well as menu planning and even forayed into entertaining. The best thing about it is I learned whole meal timing - for example how to prepare a roast, broccoli and scalloped potatoes so they end up finished at the same time. I suggest you browse Amazon by searching for 'College Cooking' to see if there are similar books.

I'm a Mark Bittman fan and have given him to each of my kids. Husband just got me the How to Cook Everything Vegetarian one to add to my original How to Cook Everything, Bittman's Fish Book which is a little dated, and his 'Dinners' book.

I love browsing through cookbooks and have many very old ones (The Boston Cooking School, for example).

My first loves were Fanny Farmer, Julia Child, Craig Claybourne and of course the 'Joy' books. Craig's 'Kitchen Primer' was a classic of the 70's and is still a sturdy starter even if it is dated in terms of fat, sugar and all that bad/good stuff.

I refer to my cook books by the first names of the authors, as if I am consulting with a friend, which my kids, I think, find extremely annoying. Ah the pleasures of annoying the offspring!

My first all purpose cookbook was and still is the 10th Edition of the Boston Cook Book...
But I would recommend Julia Childs' "The Way to Cook" for a beginner....because it's not so much recipes but the way to cook. It's arranged by method...like roast meats....and grouped together are beef recipes, chicken, pork, and lamb. And another section is creamed soups....and another steamed veggies.
Just good basic cooking by one of the best.
Linda C

Mimsic, I have a dozen Boston Cooking School Cook Books with the oldest dating to 1912. I started looking for a certain one when my mother lost hers in a house fire 30 years ago...since then I have found several.

Thanks everyone!
You've given me some great ideas!

Honestly, if she is anything like my 21 year old she really isn't ready for "The Way to Cook" or the Joy of Cooking..save it for another day.

I'd be giving her one of Rachel Rays books.......not high end but easy and fun...

Am I the only one who finds "Joy" a total bore? I mean the latest incarnation of it. I'm with Sharon - 30-Minute Meals or Express Lane Meals from Rachael Ray are full of very practical (yet not mundane) recipes that would suit a person just learning how to cook, and still grow with the person who DOES know how to cook. Does that make sense? Y'all know what I mean!

My DS loves to cook and is quite good (now he needs to learn how to clean up afterwards!) I gave him Rachel Rays cookbooks right after college a few years ago - his complaint was that her recipes are expensive to make. Just starting out, he could not afford her meals!
He eats & cooks very healthy. Just today, we were talking on the phone about programs on FoodTV & chefs and the ones he likes. RR wasn't one of them - he liked Bobby Flay, Tyler Florence, Dave Leibman(?), Alton Brown - I think they all have cookbooks. He likes the Iron Chef for technique!
I agree with chase on the "Joy Of Cooking" - overwhelming.

I agree about Rachel Ray. She's entertaining and has some fun ideas to help the harried working parent who has to get a meal together fast for a family. But she relies totally on cans, prepared mixes and a lot of stuff that not only can be pricey but isn't practical when cooking for one.

When you're starting out it seems to me better to learn 'about' cooking, as Lindac put it, and not just quicky meals that call for a can of this and a box of that. Go for real cook books for real cooking!

I'm planning to give my 21-year-old daughter a copy of my own favorite cookbook: good old Betty (Betty Crocker). I've had two versions of that book and so DD is familiar with it.

Another thought - a recipe box full of family recipes - the recipes from Grandma, Aunt Jill, etc. Those will be treasured for years. My MIL gave one of those to me when I married her son, and each of my daughters got one a couple of years ago. At the time, one daughter just set it aside and said "why?" But now she's realizing....Grandma isn't going to be around forever, and if she doesn't pass her recipes to the next generations, they'll be lost forever.

Just a thought -

DonnaR/CA

When I struck out on my own, my mom gave me a cheeky one called "the Single Woman's Cookbook" with lots of fun "date" and "friends" recipes, that were easy and included hilarious and helpful commentary, and assumed you have no fancy ingredients or gadgets. I used it a lot. Since that was, uh, in the 80s, I doubt it is still around, but there is another one called: "Saucepans and the single girl" which is getting some press.

I am sorry I agree, Joy is a bit of a snooze, but a good basic.

When I got serious about learning how to cook, which I have to admit was in my mid 30s, my two staples were "The New Basics Cookbook" (Rosso/Lukins)for all the classics (roasts, lasagna, pancakes, etc.) and "The Best New Recipe" as mentioned above, which I recommend to everyone, especially those learning to cook, because it really helps in teaching you.

Thanks everyone,
Okay.....I have a confession and was afraid to say it earlier. I have Joy of Cooking and it has been the most useless cookbook for me! It seems so complicated....at least for everyday cooking.
I have a Pillsbury Cookbook that I bought about 20 years ago. I don't think they make it anymore. But it was very reasonable, and had alot of healthier stuff without getting too boring.
I'll check out the ones you all mentioned. I do like watching America's Test Kitchen....so maybe the cookbook would be nice. It just needs to be real simple and do alot of explaining.
I agree that a bunch of family recipes is a great idea. I guess I wanted that extra stuff that a cookbook gives......like pictures, substitutions, weights, etc.

Well, I'm going to buck the trend here. (What else is new?) I adored Julia Child, but when I was 21, I had no interest in taking on that level of book. It was too intimidating. And I've never used my Joy of Cooking, which I didn't even consider buying until I was in my mid-30s and felt l "should" have a copy. It's probably a godsend if you entertain formally or have a family to feed, but it's never suited my style or circumstances.

As much as I dislike her on TV, Sara Moulton's "Sara Moulton Cooks at Home" is a good cookbook - simple recipes but appealing to a younger, move novice cook than the "old standards".

The Fannie Farmer Cookbook (the version edited by Marion Cunningham) or Marion Cunningham's "learning to Cook" are both good. (The second one is written for adults in spite of the misleading name.) And the Martha Stewart publicantion we were talking about recently "Everyday Food" now has a cookbook out that looks good.

The one I probably depended on more than any other when I was a new cook were Betty Crocker and Better Homes and Gardens. I still have my BH&G.

Another vote for How to Cook Everything by Bittman. Simple, straightforward, and a lot of variety.

I agree about Joy - very fussy and every recipe refers to 3 other recipes on 3 different pages it seems like!

The one basic I refer to constantly is Better Crocker. It is a great reference from how to boil an egg, substitutions, how to measure, cuts of meat - pretty much everything! I have a few different additions and the new one has plenty of healthy recipes.

I have a Rachael Ray cookbook - forget which one - made some things out of it and not one used canned or boxed anything...hmmmm.

I am so glad to see other people also hate the Joy of Cooking. I have a huge collection of cookbooks and I almost threw that one away because I couldn't handle how it was written. I have given the Betty Crocker cookbook as a gift.

I just picked up Rachel Ray's very first cookbook after watching a special on her. Her first book is completely different from her other books. She wrote it with her Mom's help and there is even a line in the book about how she wanted it to be the last cook book you ever had to buy because she was explaining 'how to cook'. I think it is pretty funny that she has more than a dozen books at this point, but I am more than halfway through reading this book and I think it would be a great primer. It is written in a style that is easy to understand and would be perfect for someone just starting out. I already bought one as a Christmas gift.

A basic cookbook I like/use/have given is The More-With-Less Cookbook by Doris Janzen Longacre. This is a collection of recipes based on economy of money, time and energy as well as foods related to good health. Useful tables detail daily food requirements, the nutritive content of commonly used foods, and the comparative costs of foods. Suggestions for careful shopping appear along with suggsted menues. This cookbook was commissioned by the Mennonite Central Committee (Akron, Pennsylvania) in response to world food needs.

RR's recipes are expensive and come out of cans? That's news to me also. She does use canned tomato products - who doesn't?

On another note - cookbooks with color pictures are my favorite. I'm sure a new cook would appreciate a book with lots of color photos.

A couple years ago, I bought some no-name cookbooks on sale at Costco. (I sent some to my swap mate that time). They were "French" "Italian" "Mediterranean" etc. and they were great. Full of classic recipes (coq au vin, cherry clafoutis, chicken cacciatore, moussaka, salads, etc. and full-page color photos of each recipe. I use those books all the time.

The bookstores now will have tons of these kind of books for sale. Scope them out!

I have to say I did not like the joy of cooking books. I love cooking and own several different obscure cookbooks. I also take professional cooking classes. My favorite all around cookbooks for simplicity and ease of use are the Donna Hay series. She has several books but her first book is wonderful. Her magazine, although pricey is also an excellent source of easy and fun recipes that actually teach you real cooking rather than contrived meals that are over complicated for no reason at all. Donna Hay uses fresh ingredients and many of her meals are well balanced. Her simple recipe for Madeleines are fantastic:-)

Good luck!