Even the sight of that red and white cover makes me almost weepily nostalgic. I grew up on the 19__(mumble mumble) edition which is still sitting out on my counter, stuffed with yellowing newspaper recipe clippings for Christmas cookies and little cards with Aunt Gerda's goulash or Lorelei's spinach dip. That's the sort of cookbook this is. It's an heirloom; it can be the anchor of a collection, the place you go back to over and over again because the simple, direct recipes and information contained in it are so very useful, concise and direct.

This isn't just about specific recipes, it's about being a good cook, about learning the basics and applying them to increasingly complicated recipes. It's about menu planning, nutrition and everything you need to be the kind of cook you know you want to be. And it's about holding on to something essential, something permanent that will be with you long after you get tired of trying to cook Sechuan meals, roll your own sushi or make your own mozzarella.

Who knows? Twenty years from now it might find its way into the boxes destined for your son's or daughter's new kitchen. ( )

Great for basics. It literally tells you how to scramble eggs, etc. I'm not much of a cook, especially when it comes to throwing something together, but there are enough recipes marked "fast" that I can usually find a recipe with the ingredients I have in the house. It's also fun for when I have a little more time and want to try something new or more difficult. All the instructions are very clear and easy to follow. ( )

The recipes are better in this edition, as they get closer to my time. It is still great fun to see what life was like in the 60s. ( )

This is the original BHG cookbook- it is so much fun to see how much times have changed since then- especially the women in dresses! There are a few good recipes, but it takes some searching. ( )

Useful, especially for a very reluctant cook.