How I Cook It

Note: This edition of How I Cook It has been updated to include Metric equivalents.


Discover the timeless charm of mid-century American hospitality in How I Cook It, the beloved 1949 cookbook from Virginia McDonald, the visionary behind Missouri’s legendary McDonald Tea Room. Once hailed by Duncan Hines—the nation’s most trusted restaurant critic—as one of the ten best places to eat in America, McDonald’s quaint Gallatin establishment drew travelers from across the country for her flawless corn muffins, elegant soufflés, and perfectly seasoned home-style classics. This rare gem captures the rags-to-riches story of a self-taught cook who turned a small-town tea room into a culinary destination, complete with Hines’ glowing introduction and McDonald’s personal insights on gracious table service.

More than just recipes, How I Cook It is a warm invitation to recreate the comfort and elegance of a bygone era in your own kitchen. From hearty Midwestern roasts and delicate desserts to the secrets behind those irresistible corn muffins that reportedly tempted spies more than military secrets, every page reflects Virginia McDonald’s passion for simple, flawless food served with genuine hospitality. Perfect for vintage cookbook collectors, regional cuisine enthusiasts, and anyone craving authentic, time-tested American recipes, this delightful volume brings a slice of Missouri history—and irresistible flavor—to your table.

She absolutely was a phenomenal success story—a true self-made culinary icon in mid-20th-century America.

Starting in 1931 during the Great Depression, Virginia McDonald transformed a rundown former blacksmith shop in tiny Gallatin, Missouri (population around 2,000), into one of the most celebrated restaurants in the country. What began as a small lunch counter to pay medical bills exploded into a destination drawing crowds from across the nation, with out-of-state license plates lining the streets on weekends.

Duncan Hines (the real food critic, not just the brand) repeatedly praised it as one of the ten best places to eat in America, and her 1949 cookbook How I Cook It became the first (and reportedly only) cookbook ever selected by the Book-of-the-Month Club.