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This staple work from Irma Rombauer was initially published in 1931. It has gone on to become quintessential, for professionals and casual domestic chefs alike. It’s nearing 20 million copies sold and while it’s easy to write it off as an oldie without much flair, it’s an essential book for every cook. What it lacks in terms of sexiness (it’s not the photo-driven coffee table cookbook you’ve become accustomed to) it makes up for in straightforward and tasty recipes anybody can make, even if you’re lacking time.

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