Betty Rosbottom's Cooking School Cookbook [Hardcover]

Betty Rosbottom (Author), Rodica Prato (Illustrator)

Book Description

Publication Date: October 1987

Founder and director of the acclaimed Le Belle Pomme Cooking School in Columbus, Ohio, Betty Rosbottom offers a collection of over 250 of the finest and most imaginative recipes taught at La Belle Pomme. Illustrations throughout.

--This text refers to an out of print or unavailable edition of this title.

Editorial Reviews

From Publishers Weekly

Offering a collection of recipes as well written as they are inviting, Rosbottom aptly demonstrates how her Ohio cooking school, La Belle Pomme, has earned its renown. The text takes readers step by step through offerings as simple as oven-fried Parmesan potatoes or as involved as her showstopping chocolate ribbon cake. She even tells readers how to smoke a whole turkey on the backyard grill. The dishes are trendy '80s fare, aimed at cooks who are in the kitchen for the fun of it. "Upscale" is the operative word for many dishes, such as scallops-tomato-and-bacon salad with chevre dressing, roast capon with sausage and sweet red-pepper stuffing, saute of asparagus, carrots and snow peas with prosciutto, and raspberry-mousse pie with a brownie-fudge crust. And, with basil mayonnaise, sourdough bread and Boston lettuce, the "BLT" sandwich is humble no more. Line drawings are decorative but do not demonstrate technique. Better Homes and Gardens Book Club main selection; author tour.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 416 pages
• Publisher: Workman Pub Co (October 1987)
• Language: English
• ISBN-10: 0894805266
• ISBN-13: 978-0894805264
• Product Dimensions: 9.2 x 7.3 x 1 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,486,853 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 7 people found the following review helpful:

5.0 out of 5 stars Recipes That Are Still in Style, October 15, 2000

By 

JUDITH R JACOBI (MARBLEHEAD, MA USA) - See all my reviews

This review is from: Betty Rosbottom's Cooking School Cookbook (Paperback)

Of my library of over 200 cookbooks, this is one of my favorites. It is worth trying to locate just for the Lasagne with Spinach, Artichokes and Lemon recipe - prepared easily in advance! Her Barley with Leeks and Celery has become a regular on our kitchen. I have never gone wrong with a recipe from this cookbook

3 of 3 people found the following review helpful:

5.0 out of 5 stars A Five Star Cookbook, December 19, 2009

By 

H. F. Corbin "Foster Corbin" (ATLANTA, GA USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Betty Rosbottom's Cooking School Cookbook (Hardcover)

I maintain that every cookbook should have one recipe that makes your guests rise up and call you wonderful. I have only cooked two from this cookbook that is a collection of recipes from Betty Rosbottom's La Belle Pomme in Columbus, Ohio. They are both cheesecake recipes, and both of them more than meet my requirements. The first is a pumpkin cheesecake recipe that is the best of several that I have tried. I have baked this one for friends every Thanksgiving for ten years now. It calls for bourbon (I use rum) in addition to cinnamon and cloves. I ate a slice of pumpkin cheesecake recently from an expensive caterer in Washington, D. C. It should not be in the same kitchen with this recipe.

The second recipe is a Christmas Cheesecake that will make your holiday company ask for seconds. It contains candied fruits that have been soaked in kirsch. The crust has ground pecans too. The cake is quite festive decorated with candied cheeries and pecan halves.

Also included is a Peaches and Cream Cheesecake that I have been meaning to try as well. This cookbook is by no means, however just a dessert cookbook. Some of the chapter titles are Hors d'Oeuvres, Soups, First Courses, Pastas, Seafood, Poultry, Meats, From the Grill, Salads, Vegetables, Grains & Stuffings, The Bread Basket, , Cakes, Tars, Pies & Strudels, Frozen & Fruit Desserts, Cookies & Brownies, Brunches, Sandwiches & Sips.

As you would expect from a cooking school instructor, Ms. Rosbottom always gives complete instructions and lots of helpful hints and asides as well. For instance, she writes in the margins of the Christmas Cheesecake recipe: "A Cook's Reflections. I am not a big fan of candied fruits [ditto here] and rarely touch fruitcakes at Christmastime, but I am crazy about this cheesecake. The creamy cheese filling laced with the kirsch-soaked fruit in a buttery pecan crust is a combination I find irresistile!" Since I believe that fruitcake is to desserts what the accordian is to musical instruments, I couldn't agree more.

The recipes in the other sections of this book look interesting and original. I suspect that they are all superb. If you can find a copy of this cookbook-- it was published in 1987-- you will not be sorry.

5 of 6 people found the following review helpful:

4.0 out of 5 stars never fail recipes, raves everytime a must have cookbook, October 12, 1999

By 

BETTIE HALL (naples, fl) - See all my reviews

This review is from: Betty Rosbottom's Cooking School Cookbook (Hardcover)

many years ago, in cols., oh., i attended cooking school at la belle pomme with rosbottom as teacher and director of the school. she was terrific then and her recipes are always a success and fairly easy for the ones who love to cook. all her books are wonderful and very easy to follow. i find myself going to her books before others and i have cabinets full of cookbooks. i highly recommend any of her books.