What are some established western cook books from 1920 - 1960?
Irma Rombauer published the iconic The Joy of Cooking in 1931. It’s more of a textbook than just a collection of recipes, with whole chapters dedicated to the ingredients. And elaborate kitchen techniques are explained in full. You can pretty much find any ingredient or recipe for any dish, I even think there’s a recipe for haggis! And subsequent editions of the book (the last edition was published in 2006 for the tome’s 75th anniversary) expanded the content greatly to include many ethnic cuisines. It’s a real treasure!

Julia Child published the Bible for French cuisine Mastering the Art of French Cooking in 1961. It is definitely not for the timid cook. But even if you never plan to make bouillabaisse or coq au vin, the book is a delightful read. Julia’s inimitable character shines through on every page.