Woman's World Cook Book

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


Woman’s World Cook Book (1961), published by the Culinary Arts Institute and edited by Melanie de Proft (drawing from the earlier work of Ruth Berolzheimer), is a vibrant snapshot of American home cooking at its confident, postwar peak. Developed and tested in the professional kitchens of the Culinary Arts Institute in Chicago, the book brings together prize-winning recipes and dependable family favorites in one handsome, comprehensive volume.

Inside, you’ll find hundreds of recipes covering everything from hearty roasts and casseroles to fresh vegetables, salads, breads, cakes, pies, and festive entertaining dishes. It reflects the spirit of early-1960s American kitchens — practical yet aspirational — where convenience foods met classic technique, and presentation mattered as much as flavor. The recipes are clearly written, carefully tested, and designed for real home cooks, making it as usable today as it was when first published.

More than just a cookbook, Woman’s World Cook Book is a cultural time capsule. It captures the optimism, abundance, and entertaining style of mid-century America, complete with polished menus and beautifully styled dishes. For collectors of vintage cookbooks, culinary historians, and anyone who appreciates retro American cuisine, this volume offers both nostalgic charm and genuinely satisfying recipes ready to return to the table.