You only need to glance at my battered copy of “Joy of Cooking” (Scribner, 1997) and you’ll know how much I value this timeless cookbook. Written in 1931 by Irma S. Rombauer, “Joy of Cooking” taught me how to make stocks, dressings and tomato sauces. It showed me how to shuck clams, carve pumpkins and bake a brioche. It even helped me to create an exceptional ratatouille and master homemade crepes. Someday, if I want to curry goat or broil a pigeon, I undoubtedly could do so after consulting this book. It’s that comprehensive.

On nights when I’m stumped over what to make for dinner, I start thumbing through “Joy of Cooking.” Revised for the modern cook, it offers a variety of healthful and international recipes including salads, tagines, kebabs and curries. Although I no longer follow it word-for-word, I do use it as the starting point for countless dishes. My cranberry-white chocolate panettone, shepherd’s pie, and Meyer lemon meringue pie were all inspired, in part, by Rombauer, Rombauer Becker, and Becker.

Whether you’re a novice or an old pro in the kitchen, you’ll understand and appreciate the history and tips provided throughout the book. Wondering what forcemeat is? Unsure what the tropical fruit cherimoya looks like? Mystified by how to create a starter for European-style bread? “Joy of Cooking” serves up detailed descriptions and instructions for every food listed. Illustrations by Rombauer’s daughter, Marion Rombauer Becker, further the explanations. Her drawings also guide readers through a wealth of techniques such as boning a chicken breast, making pie crusts, and selecting and cleaning fish.

Although a multitude of excellent, all-purpose cookbooks exist, I invariably recommend “Joy of Cooking.” Its straightforward steps and broad range of topics offer something for every taste and skill level. It’s truly a book for every cook.