Betty Crocker's New Cookbook [Hardcover]

Betty Crocker Editors (Author)

Book Description

Publication Date: October 30, 1998

Trust Betty Crocker's New Cookbook to be your one-stop kitchen reference. With more than 900 recipes plus cooking hints, you'll always have what you need right at your fingertips.

You'll love these easy recipes. With familiar ingredients and more than 200 color photographs showing techniques and finished dishes, cooking couldn't be simpler.

And you get more than just recipes with Betty Crocker; you get confidence in the kitchen! Learn secrets about ingredients, food terms and cooking techniques. There's also information on entertaining and menu planning, along with food safety, freezing and refrigeration storage tips - in fact, everything you need to know to cook!

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.

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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: 4.4 out of 5 stars  See all reviews (40 customer reviews)
• Amazon Best Sellers Rank: #1,222,216 in Books (See Top 100 in Books)

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.

Most Helpful Customer Reviews

28 of 29 people found the following review helpful

5.0 out of 5 stars The BEST only gets BETTER. February 28, 1999

By [e-mail]

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.

27 of 28 people found the following review helpful

5.0 out of 5 stars A must have for new cooks or brides to be. January 10, 2000

By Vivienne

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.

17 of 18 people found the following review helpful

5.0 out of 5 stars Makes a Great Wedding/ College Graduation Gift May 14, 2000

By Melinda Cannady

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.