Just about everyone has heard of the Joy of Cooking. Even people who don't cook typically have a copy of this on their shelves. Heck, it's been around for 75 years...you'd be hard pressed to have avoided the thing. It's a great basic book both for someone just beginning to learn how to cook, as well as for those more seasoned, due to the sheer volume of recipes and tips. It's one I will definitely be keeping as a reference. The recipes are ones you can trust on the first try. They have been tested again and again and again over the years, and I've found everything in here to be very reliable. I don't know that I'd say things turn out gourmet, or that it will be the best thing you'll ever eat in your entire life, but you can count on your efforts being a success, and being good. It's like your old pet dog that's always there for you. My favorite thing I made out of this, was Chili Cheese Corn Squares, not only because it was delicious, but because it's so versatile...you can use it as a side dish, as an egg/cheese dish, or even as a brunch dish. And it's kind of addictive too, so pace yourself. Here's the recipe:
Chili Cheese Corn Squares
Preheat oven to 350. Generously butter a 9" square baking pay. Combine:
1.5 cups fresh, frozen, or canned corn kernels, drained (I used frozen cause hello, it's the middle of winter)
4 cups shredded Monterey Jack (about 1 pound)
6 large eggs, well beaten
3 jalapeno peppers, seeded and finely chopped (I only used two. I bought three, but one of the blasted things was rotten, so there you go)
2 TB chili powder
salt and black pepper to taste
Scrape the mixture into the prepared pan. Bake until the top is nicely browned, about 30 minutes. Let cool until it firms sufficiently to be cut, then cut into 3" squares.
I would highly recommend using the fresh jalapenos even if you think you hate spicy food or hot peppers. They add a wonderful flavor with hardly any heat, and definitely not enough to set your mouth on fire. When I made them, these converted two self-professed jalapeno haters. Oh, and I forgot to add salt and pepper before baking, and it was still delicious.
I heart TJOC. For starters, it has a lot of really good information on the basics of cooking, like what the different cuts of meat really are, and how they're best used. It's a great read for anyone who likes to cook, even if you're not using a recipe. Plus, it has all the standards in there -- the stuff you grew up eating but maybe never had a recipe for. So many other cookbooks go for the novel new stuff, and pass on the old standards that most people traditionally just learn from their moms. Also, the newer editions have lots of great vegetarian and international dishes that you wouldn't have found in older versions. It's a valuable addition to my kitchen shelf.
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