comments:
There are three major standard cookbooks, and you should have one of the three. They each produced vintage editions in a loose leaf binder format, with tabbed dividers - meat, vegetables, breads, cookies, salads, eggs and cheese, etc. They have tested and well written and explained recipes, with helpful illustrations. They include some subsections with additional instructional material - how to use different spices, or how to set a table, what does it mean to knead, fold, whip.... You can sometimes pick one up a in a used bookstore, and from time to time a new edition comes out. The range of recipes will reflect the times when the edition was produced and the ingredients and food preferences common at the time. Betty Crocker (current edition not in loose leaf) https://www.harpercollins.com/products/the-betty-crocker-cookbook-13th-edition-betty-crocker?variant=39971015983138 Pillsbury https://www.abebooks.com/9780671449322/Pillsbury-Kitchen-Cookbook-Company-067144932X/plp Better Homes and Gardens https://www.walmart.com/ip/Better-Homes-and-Gardens-New-Cook-Book-Spiral-Bound/5438315862