The “Big Red” cookbook was first published in 1950.
For someone who exists only in our collective imagination, Betty Crocker has made quite a mark on American home cooking.
Her eponymous “Big Red” cookbook, first published in 1950 and revised 12 times in the years since to reflect changes in taste, demographics and cooking methods, has taught and inspired generations of home cooks. The 13th edition that hit bookshelves on Oct. 25, for instance, features more than 375 exclusive and on-trend recipes geared to busy families looking for shortcuts and healthier options, along with more global flavors.
Combined, the “Betty Crocker Cookbook” has sold more than 75 million copies in the last 72 years. At one time, the tome was second only to the Bible in sales, says Cathy Swanson Wheaton, executive editor of cookbooks for General Mills, which owns the brand. That’s some serious devotion to a cook who was never even a real person.
Since that bestselling start, the Betty Crocker cookbook series has published more than 300 titles on subjects ranging from boys and girls, Christmas cookies, entertaining and diabetes to Indian and Mexican home cooking and cooking with Bisquick. For the most devoted fans, and those interested in exploring retro dishes such as Welsh Rarebit or Olive-Cheese Balls, 2017 brought a collection of vintage “lost” recipes.