Note: this edition of The Lily Wallace New American Cook Book has been updated to include Metric equivalents.

The Lily Wallace New American Cook Book is a timeless mid-century classic, originally published in the 1940s and reprinted through the 1960s, offering practical, dependable guidance for the modern homemaker. Edited by Lily Haxworth Wallace, a renowned home economics expert and instructor at The Ballard School in New York City, this comprehensive volume was assembled with the assistance of fifty-four leading authorities on domestic science and the art of cooking. Featuring thousands of fully tested and approved recipes, it covers everything from everyday favorites to glamorous new dishes, with special emphasis on balanced menus, pressure cooking, vitamin-rich foods, weight regulation, food preservation, canning, and ration-friendly cooking. Complete with detailed menu planning for various budgets, carving instructions, measurement conversions, and a dictionary of cooking terms, this 900+ page encyclopedia of American home cooking captures the optimistic, resourceful spirit of post-Depression and wartime-era kitchens. A beloved family heirloom and collector's favorite, it's perfect for vintage cookbook enthusiasts, retro recipe recreators, and anyone seeking authentic mid-20th-century American cuisine.

One of the largest cookbooks available on Apple Books, it includes thousands of tested recipes, pressure cooking methods, menu planning for every budget, vitamin-focused dishes, weight control guidance, canning and preservation techniques, plus ration-era thrift tips. With its optimistic abundance and practical wisdom, this 900+ page classic is a nostalgic gem for vintage cooks, collectors, and retro recipe revivalists.

Its pages brim with reliable, kitchen-tested recipes blending cherished old favorites with innovative and glamorous new ideas to elevate everyday meals.