The American Woman's Cook Book

Note: This edition of The American Woman's Cook Book has been updated to include Metric equivalents.


The original book covered the subject of basic American cookery in nearly 1,000 pages. There's advice on canning, freezing, pressure cooking and other food-related topics. Also includes a comprehensive chapter devoted to table setting and service,  a glossary of foreign cooking terms, invalid cookery, and a special section for preparing healthy lunches for school children. Also includes a chapter devoted to wines of the world and recipes for cooking with wine. Plus, a selection of authentic French recipes.


The book contains over 1,500 recipes, and went to many printings of many editions. From the outset it was considered a trustworthy and comprehensive resource. It sold a million copies before it's fifth year of publication; it offers a glimpse into the past of what the Greatest Generation ate every day.


Ruth Berolzheimer (d. 1965) was the second woman to graduate from the University of Illinois at Champagne with a degree in chemical engineering, and went on to a long and illustrious career as a cooking and child welfare expert, as director of the Culinary Arts Institute of Chicago, which used to be one of the largest publishers of cookbooks in the world.


Download a free sample right now and take a look! The first recipe Ruth gives us is for Hot Tamales!