The Indelible Betty Crocker Cookbook
This cookbook inspired chef Steve Brown to make vichyssoise when he was just a kid.
Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all time.
The Chef: Steve Brown, Tilia in Minneapolis
The Book: Betty Crocker Cookbook by Betty Crocker (1950)
“When I was a kid, before my youngest sister was born and while my oldest sister was in school, I spent a lot of time with my mother and was fascinated with the Betty Crocker Cookbook,” Brown says. “I aspired to make baked Alaska and vichyssoise. I haven’t looked at it in years but it seems somehow indelible.”