As more homemakers perfected their time in the kitchen, an abundance of cookbooks came out to assist them in the process. Many popular household names appeared on the shelves with revised and updated editions to fit the trends of the decade. Even specialty volumes were published all over niche communities, providing the best index for American cooking.
1970 Mastering the Art of French Cooking Vol. 1 by Julia Child
This book is for anyone who loves food and daydreams about being able to re-create the masterpieces of French cuisine.
1971 Diet for a Small Planet by Francis Moore Lappe
In 1971 this vegetarian cookbook was viewed as progressive and there were very few of its kind in production. At 26, this Texan claimed that hunger is “human-made” after discovering that half the world’s supply of grain went to feeding livestock.
1972 The Complete Galloping Gourmet Cookbook by Graham Kerr
Named after his popular television series, this book is the culmination of Kerr’s longstanding presence in the food world. Once dubbed “Weight Watchers number one enemy,” Kerr isn’t afraid of using a little wine and a bit more butter.
1973 The Watergate Cookbook by The Committee to Write the Cookbook
This iconic ’70s book is a nostalgic tribute to the notorious break-in at the Watergate hotel. It is the brainchild of a group of friends from New England who decided to create it after one of their weekly dinners and several glasses of wine. The rest, as they say, is history.
1974 The Family Circle Cookbook
As one of the first full-length recipe and photo books, chefs at the Family Circle kitchen compromised their best dishes to meet the average home’s family needs. With a wide range of options, this book is perfect for a busy weeknight dinner or even a weekend party.
1975 American Food: The Gastronomic Story by Evan Jones
In order to completely understand the transformation of American cuisine through the first half of the ’70s, Jones compiled a historical account of regional cooking to showcase a national uniformity that occurred within our culture at the time. Of course, more recipes and styles would evolve and his guide helped in the process.
1976 Cooking With Soup: A Campbell Cookbook
With the release of the CrockPot, Campbell’s found new ways to introduce soup to consumers. This revised book includes more than 600 recipes for skillet dishes, casseroles, stews, and gravies.
1977 James Beard’s Theory & Practice of Good Cooking by James Beard
At 73 years old, his 18th cookbook further showcased Beard’s impact on American cooking and the desire many cooks have to learn from the masters.
1978 Food and Wine Magazine
The dawn of this major monthly food publication further revealed the importance of food in American culture at the time. To think we’ve been referencing this guidebook for the past 30 years is incredible and we must thank the Batterberrys for providing easy-to-follow instructions and delightful recipes to this day.
1979 Betty Crocker’s Cookbook
This was not the first or the last of revised recipes from America’s favorite kitchen staple, but 1979 set the precedent for many new editions to come.
Photo: christyscherrer
