Customer Reviews

Better Than Store-Bought: A Cookbook

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I found a reference to this after having searched the internet for marshmallow recipes. The recipe was posted online, but I bought the book figuring it was the right thing to do. I had NO idea how delightful this would be. Most of the recipes I've never seen anyplace else (gingerbread cookie MIX!?!) The marshmallow recipe alone has won me a couple marriage proposals. If you have any impulse to cook or bake, please buy this book. You will be amazed.

I have had this cookbook since the 80's and use it regularly. My copy is yellowed, stained, torn, taped and well loved. I think I've tried nearly every recipe in it, including the recipe for caviar. The recipes are all comprehensive and easy to follow.

Some of my favorites include; black pumpernickel bread, fresh chorizo sausage; and the homemade chili sauce (extra tomatoes in summer?-- try this recipe). There's even a recipe for tofu in it! (And pastrami, too!) If you can find it, get it. You won't be disapointed!

The recipes in this book are amazing. I especially like the roasted pumpkin seeds (I didn't know you had to boil them first!) and the mustard. Making these a la carte items from scratch sounds daunting--but it isn't with this book as your guide. Small touches like these make whoever you're cooking for know they're SPECIAL. And you don't have to be Martha Stewart to succeed! I found out about this book browsing my the bookshelf in my mom's kitchen in New Hampshire. She let me borrow it but wanted it back. Now I know why.

My copy of this book is spine-snapped in several places, dog-eared, and spotted and soiled throughout, in spite of all my care. I searched for years to find a copy to give to a fellow "basics" cook and she was as thrilled with it as I have been. The anise cookies are fabulous, as are the pretzels and, in fact, every other recipe I've made. A Must Have for a serious cook's bookshelf.

I had a copy of this book back in the early 80's. I loaned it out and never got it back, I have missed it ever since. The home made cottage and riccotta cheeses are sooo good and simple to make.

This is a book that is a 'must' for all serious cooks.. Learn how to make REAL bagels, corn beef, marshmallows and on and on. I had a copy and lost it...a great loss indeed. If you can lay your hands on a copy, do so, then fling a lip around all the wonderful things you will create!

I am under the impression that there are two versions of this cookbook - the first written by the authors before the days of microwave ovens, slow cookers and other more modern, affordable kitchen appliances and then the other a new version, rewritten years later to take advantage of the new appliances - but the basic recipes are basically the same. Only the methods are different, where they can be improved or speeded up.

You can find everything you ever loved to buy at German or Italian delicatessens - the sauerkraut, the pickles, the bagels, the Italian sweet sausage, the Italian spicy sausage, the stuffed peppers, EVERYTHING I love. The first time I found the old version in the Army Post library, I photocopied half the book and enjoyed all the great stuff I wasn't able to buy in a foreign country. The authors say they love to make all these things from scratch (even homemade ketchup!) because they don't want their families to have all the food additives in commercially prepared foods. Frankly, I'm not so squeamish -- but I LOVE the food - think corned beef and real, smoked pastrami and cracked olives. The newer version uses blenders, heavy-duty mixers, home smokers, microwave ovens, no matter what you use, recipes are easy to follow, ingredients are not usually hard to find. Enjoy!

When my house burned down and I lost all my cookbooks, the one favorite I coouldn't replace is this one. I know two people who own it and I've been borrowing it a lot, esp. during summer/harvest. I need it for jams, pickles, sauerkraut. At this moment I have sauerkraut bubbling away and a rye sourdough starter that's just ready to use.
I don't know of another book that covers all these things and...graham crackers, deviled ham, chutney. Make it all! Just about my favorite cookbook and now I've found it!!

I first saw this book at the library.It is one of the best books of this type. I only regret I didn't purchase the book when I still had the chance.

I bought this book in a hardbound edition in the early 80's, and I've preserved it all these years. This is an invaluable resource for the home cook dedicated to making, cooking and baking, jams, pickles, cured meats, breads and more. Almost every one of the recipes I've tried is terrific.

This cookbook, along with The Vegetarian Epicure Book Two, by Anna Thomas, is my most cherished cookbook possession.