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I finally replaced my 1970s paperback with this updated edition, and the expanded sections on braising and stocks alone were worth it. The instructions are still plain and reliable, though I do miss the old hand-drawn illustrations a little.

Bought this as a housewarming gift for my niece and ended up ordering a second copy for myself. The 1931-origin classic still holds up — the sections on basic cooking techniques alone are worth the price.

The updated edition covers way more than my old copy did—there's a whole section on pressure cooking I didn't expect. Only gripe is the pages are thin enough that I have to be careful not to tear them when flipping. Still, it's earned a permanent spot on the counter.