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Betty Crocker's New Cookbook Hardcover – October 30, 1998


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Product Details

  • Hardcover: 448 pages
  • Publisher: Betty Crocker; 8 edition (October 30, 1998)
  • Language: English
  • ISBN-10: 0028630092
  • ISBN-13: 978-0028630090
  • Product Dimensions: 10 x 9.8 x 2 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (56 customer reviews)
  • Amazon Best Sellers Rank: #1,244,712 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

The gift edition of Betty Crocker's New Cookbook is a handsome, boxed, spiral-bound version of this staple in American cooking. Recipes for heartland classics like Buffalo chicken wings, sour cream coffee cake, deviled eggs, Cincinnati chili, and meatloaf are joined by such international favorites as Steak au Poivre, enchiladas, spaetzle, gazpacho, and risotto. The rather dry, utilitarian text is studded with explanations for cooking techniques as basic as ingredient-measuring and as nuanced as deep-frying; precise and lucid, these directions are never condescending, which should comfort novice cooks while still offering useful refreshers to more experienced hands in the kitchen. A fine, all-around introduction to casual, home-style American cooking. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

This latest edition of the classic kitchen reference is not the OED of cookbooks. It's more like a Webster's 10th: it won't tell you everything, but it will tell you what you most likely need to know. It's dense with advice about selection, preparation and presentation of food. And it's clear enough not to intimidate kitchen newcomers. The 900-plus recipes-not very different from past editions-are not particularly demanding, and few require elaborate equipment or ingredients. New are illustrations and photos and the addition of reduced-calorie suggestions (e.g., use turkey instead of beef for Taco Salad; forego margarine for cooking spray and use a nonstick skillet for Brandied Steak au Poivre). To be valued less for individual recipes than for its function as a kitchen tool, this volume is packed with well-organized information. Each chapter covers a particular course or food group, e.g., desserts, cheese dishes, poultry, etc. Nutritional breakdowns are given for each dish, along with preparation and cooking times. Cooking techniques and tips are covered in the front section, while the back section gets into more elaborate information like planning menus and food storage. Not a gourmet cookbook, this is basic training: indispensible for novices and a great safety net for experienced cooks who habitually roast, fry and saute by the seat of their pants. Major ad/promo.
Copyright 1996 Reed Business Information, Inc. --This text refers to an alternate Hardcover edition.

More About the Author

Since 1921, the Betty Crocker name has symbolized the General Mills continuing tradition of service to consumers. Although Betty was never a real person, her name and identity have become synonymous with helpfulness, trustworthiness and quality.

Betty Crocker has survived the decades by providing consumers with food information and food products that are contemporary without being faddish. The first hardcover cookbook, Betty Crocker's Picture Cookbook was published in 1950 and quickly became a national best seller. Since then, more than 250 Betty Crocker cookbooks have been published.

Customer Reviews

It is a great gift to the inexperienced and expert cooks alike.
Heather
I love this book so much that the one I just bought is to replace my old, worn out book.
MAJ
This book has great pictures, clear instructions and a wide variety of recipes.
ChefKat64

Most Helpful Customer Reviews

28 of 29 people found the following review helpful By jamesl@alltel.net on February 28, 1999
Format: Hardcover
What's the matter, cookie? Don't know a sauce-pan from a fondue pot? Not to worry, Aunt Betty Crocker will tell you everything you need to know. In this classic book, appropriately subtitiled "Everything You Need to Know to Cook," you'll be able to make do for dinner in thirty minutes or less, or plan a menu for fifteen guests or more (and set the table appropriately as well), by merely looking up the appropriate recepie. It works at all times, and under all circumstances. Best of all, it assumes no knowledge on the part of the average person! Don't know how to boil water? It's okay, Betty Crocker will walk you through step-by-step through hundreds of mouth-watering recepies; from basic meatloaf to coq-au-vin; with uinformly fine results. Don't wait, cookie. BUY NOW for the best of the Best! It's been called, and is arguably, the ONLY cookbook you'll ever need.
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28 of 29 people found the following review helpful By Vivienne on January 10, 2000
Format: Hardcover
As a bride to be a little over a year ago and a cooking nightmare, this was the perfect gift for me. Betty Crocker's cookbook provides step-by-step instructions to everyday dishes and techniques. Included are explanations of what may have gone wrong if your cake/bread/etc. doesn't turn out. Friends have begun to rave at my culinary skills and I am loving the kitchen. The book is also a great reference on how to shop and cook various meats and vegetables. It is like having your mum or another great guide in your kitchen.
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17 of 18 people found the following review helpful By Melinda Cannady on May 14, 2000
Format: Hardcover
My mother gave this to me before I got married 2 years ago. It is THE definitive cookbook for the less experienced cookbook and is also highly useful for the more experienced chef.
The three-ring binder makes for easy flipping. Easy to read charts make it simple to find out about cooking times, cuts of meat, serving sizes, and a variety of how-to's. For example: preparing bread crumbs, dicing, snipping, roasting, etc. A glossary of terms helps familiarize the new cook with common terms found in recipes.
On to the recipes. This cookbook provides a variety of recipes that will please almost any appetite. Each recipe includes nutritional information on fat content and percentage of saturated fat, as well as protein and carbohydrate content. Some recipes even offer low-fat versions or simple alterations to jazz up the regular recipe. Any cook would appreciate the addition of this cookbook to his collection.
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10 of 10 people found the following review helpful By A Customer on September 11, 2001
Format: Hardcover
For years Betty Crocker, an old 1968 edition my mother received as wedding gift, was the only cookbook I owned. It basically taught me how to cook. As the old edition finally fell apart shortly after my marriage, I purchased the "Betty Crocker New Cookbook" a few years back and it has served me well.
It's still the best, for the money, all-purpose cookbook on the market, offering simple recipes with clear instructions for everyday food we all eat--no nouvelle cuisine here. The updated version simply keeps with the times, adding new techniques which take into account modern equipment and food mores (things like fat, cholesterol and sodium are taken into consider, but this isn't a diet cookbook).
All in all, the "New Betty Crocker Cookbook" is a super all-purpose cookbook, offering well-tested, simple recipes for just about any food you can think of. Alongside the classic "Fannie Farmer Cookbook," the "Joy of Cooking" and something new from Martha Stewart (I like the "Martha Stewart Living Cookbook," which is a compilation of recipes from her magazine) and/or Cook's Illustrated (either "The Best Recipe" or the "Cook's Bible"), the "New Betty Crocker Cookbook" will create a perfectly balanced recipe collection for the experienced cook or novice baker.
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10 of 11 people found the following review helpful By Joan on August 21, 2000
Format: Hardcover
This is a great little cookbook that was most definitely worth the money! It gives plenty of basic cooking instruction as well as recipies, and loads of great photos. It will not offer much challenge to an advanced cook, but then it is not geared towards that. Rather, it is ideal for someone like me- I am good in the kitchen, but there's plenty I could learn. I needed a book that would give me fundamentals on everything from how long to do a roast to how to bake a batch of sugar cookies.
Of course, since this is a basic book the recipies are somewhat limited. This will not be the only cookbook that you will ever want to use, especially if you really like to cook. Rather, this is a good first cookbook to have, the place to start your cooking library. Learn to use this book, then take off from there with whatever style or cuisine you like!
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10 of 11 people found the following review helpful By A Customer on July 16, 1998
Format: Hardcover
I am an 18 year old college student who until recently, has never cooked. This was the first cookbook that I bought. I think that the easy format make this cookbook ideal for beginners. The introductory sections for each chapter is a nice touch too. The problem with the cookbook is that the recipes are somewhat uninspired. Some of the dishes tasted like the dinners you get at Bob's Big Boy. If you already know cooking basics I would recommend skipping this one and buying a more sophisticated cookbook like Better Homes and Gardens. But if your a novice then Betty Crocker is definately worth the money.
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