The Practical Cook Book - Paperback

The Practical Cook Book is a paperback reprint of John H. Tilden's 1926 recipe collection, 220 pages covering traditional cooking methods from savory dishes through desserts. It's a good fit for a reader who wants a single-volume historical reference rather than a narrow specialty cookbook.

Key Features

• Format: Paperback
• Author: John H. Tilden
• Original publication: 1926
• Pages: 220
• Dimensions: 0.46 x 9.02 x 5.98 inches

Published originally in 1926 and reissued in this paperback edition in 2013, the book spans savory dishes through desserts in one volume, so it functions more as a general household reference of its period than a focused technique guide, useful for readers researching early twentieth century American home cooking.

Frequently Asked Questions

Who wrote The Practical Cook Book?
John H. Tilden wrote the original recipe collection, first published in 1926 and reissued in this 220-page paperback edition. His book spans savory dishes through desserts, giving it the scope of a general household reference rather than a single-topic title.

When was this edition published?
This paperback reprint was published October 27, 2013, based on Tilden's original 1926 text, preserving its recipes and methods for a household kitchen reference that reflects early twentieth century American home cooking rather than current recipe trends or plating techniques.

What kind of recipes are in this book?
The book covers traditional recipes and cooking methods spanning savory dishes through desserts, reflecting the home cooking of its 1926 original publication and giving it a broad, general reference scope across its full 220-page paperback format, cover to cover, start to finish.