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.
