Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.
From Publishers Weekly
A chapter on Grilling and one devoted exclusively to Pasta are among the additions to the fresh and updated 11th edition of the famed red plaid cookbook from the nation's heartland. Also new are half of the 1200 recipes, symbols for quick and low-fat dishes, 450+ photographs and individual nutrition analyses. Still in place, however, is the Better Homes and Gardens Test Kitchen reliability that has made this basic and comprehensive guide a staple in millions of American kitchens since the 1930 first edition. The lead chapter, Cooking Basics, covers ingredients, techniques and menu plans. The following 20 chapters are arranged alphabetically by main ingredients (Beans, Rice & Grains; Meat) or course (Appetizers & Snacks; Desserts) and are marked (in the ring-bound edition) by color differentiated tabs. Tradition and today's thinking coexist comfortably here, with the recipes for Grits and for Cheese and Basil Polenta with Tomato-Basil Sauce appearing side by side. There's a Pepper-Lime Chicken a few steps away from Chicken Divan Casserole; Chocolate-Cherry frozen Yogurt next to a trifle recipe, and Chili Rellenos Casserole following a venerable Welsh Rabbit. Recipes calling for fresh ingredients healthfully and sensibly prepared and notably straightforward instructions on masterfully designed, inviting and family cook-friendly pages mark this comprehensive collection. 855,000 first printing; $1 million ad/promo.
Copyright 1996 Reed Business Information, Inc.