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For those claiming there isn't any good authentic Gyro's in the U.S. come to Chicago. Problem solved.

Go to Amazon and get a copy of "Joy of Cooking" from the 1960's; then a copy of Beard's "American Cookery" and, of course, Harold McGee. You can get a feel for the quality of any cookbook by the size of and the details in the Index.

All three of these have HUGE indexes..

Julia Child: The Way to Cook

Many folks are going to stick up their nose at this book, after all it's not any grand and famous chef but when I was a child growing up I used my mother's Betty Crocker, the big orange one and then when I left for college and was going to have my own apartment an aunt gave me my own copy. Even over the years I have gone back to that book for a fair amount of things even though I have dozens, literally, of all sorts of famous chefs. Busy people don't always want or need complicated fussy recipes. This book served me VERY well. In fact, the recipe for cream cheese cookies out of this book has earned me MORE compliments than almost anything else I've ever made. The recipes are fairly simple yet many are suitable for entertaining. It's a great book for a beginner who wants simple yet still makes a nice presentation. It doesn't use all these odd and unusual ingredients that so many use. Just look at the Barefoot Contessa and her macaroni and cheese, truffles! I don't think there is a place in my entire country I could find that or truffle butter which she uses. I love many of her recipes but this is not the sort of thing a beginning cook needs or wants. Best of luck to her, however, 27 is getting started rather late. I truly and honestly believe every parent should teach ALL children, not just girls to cook.

I really like the ATK Family Cookbook for starters. They are a little full of themselves, but their recipes work. They are fully explained and as one grows they can alter or change the recipes to incorporate their own style as it evolves. Ditto the comment about Cooks Illustrated, just join the web site. For bakers I would recommend Baking Illustrated from the same organization.

Another Betty Crocker fan here, it's just so helpful for everything basic.

Obviously, the Bittmann book resonates with many cooks, but I have a binder of recipes that I reproduce for brides, college students, and children when they leave home. If I really love the recipient, I will hand write the recipes in a beautiful journal , leaving room for recipes that they may want to add in the future. Sometimes I'll put together copies that I keep on my computer. Regardless, I have always gotten rave reviews for my selections. My oldest son snagged the Peterson Cooking book before I even had a chance to read it. He loves any of the Ina Garten books, but loves, loves, loves Cooking by James Peterson.

Ditto The Best Recipe and Bittman's. Really can't go wrong with either. I also highly recommend Food Networks's How to Boil Water. Funny title, but it has some fabulous recipes that even the newest of cooks can prepare with great results.

I enjoy using Better Homes and Gardens, Joy of Cooking, Fannie Farmer, and Betty Crocker New Cookbook as beginning cookbooks. Also, Mark Bittman's Fish: The Complete Guide to Buying and Cooking and Quick and Easy Recipes are equally simple cookbooks to start.

I like Bittman, and Bon Appetit's new Fast, Fresh and Easy has some nice, beginner recipes.

I've recently bought Jill Dupleix's 'Lighten Up' and have cooked from it nearly every night since I got it. I'm a food writer and keen home cook, and what I love about this is its easy going style, easy to follow recipes and a wide variety of cuisines. You can be having Greek tuna souvlaki one night, Korean bibimbap the next, and all done in record time. It's also split nicely into accessible chapters: morning food, salad food, coups, spicy, veggie, fast, etc. For somebody who's 27 I think the young, fun approach to cooking is really appealing.

thanks @josh! i answered my own questions last night and it was DELICIOUS! Great recipe!