Classic Home Cooking picks up where Betty Crocker left off years ago. This cookbook includes more than 1,000 recipes illustrated in full-color with easy-to-follow directions and tips for beginner cooks. Each chapter starts with a color-coded index showing a photograph and description of each recipe, and divides recipes into categories according to the preparation and cooking time of each dish. Serving numbers, calorie counts, and recipe page numbers are also included. Chapters include: Hot & Chilled Soups; First Courses; Eggs & Cheese; Fish & Shellfish; Poultry and Game; Meat Dishes; Vegetarian Dishes; Pasta & Rice; Vegetables & Salads; Yeast Baking; Pies, Tarts, & Hot Desserts; Chilled Desserts; and Cakes & Quick Breads. For each recipe, there are helpful side bars on technique and boxes of "Cook's know-how." Generally, the dishes featured are modern updates of classic dishes from around the world. For example, a recipe for Bouillabaisse in the soups chapter explains the dish as the classic fish stew from Provence. The side bar illustrates how to make rouille (smashing garlic, whisking olive oil into mayonnaise, and seasoning with chili, lemon juice, and salt and pepper), a classic garlicky, chili-mayonnaise sauce served on the croutons that accompany the soup; the "Cook's know-how" feature details the types of fish included in the soup. From Thai Chicken Satays to All-American Strawberry Shortcake, Classic Home Cooking is an indispensable basic cookbook.
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Book Description
Editorial Reviews
From Booklist
The majority of the 1,000 recipes are neither new nor wildly original, but there are many cooks looking for such favorites as caponata, huevos rancheros, Christmas roast goose, toad in the hole, paella, pommes Anna, challah, and key lime pie. Turn here, too, for an excellent grasp of cookery organization. The know-how section spotlights certain techniques and provides general instructions for microwaving, freezing, and storage. Streamlining dishes for time and convenience is also discussed. Barbara Jacobs
Review
Over 1,000 recipes are packed into an easily-referenced cookbook which includes the basics along with traditional dishes from around the world, adjusted for the novice. Plenty of step-by-step color photos throughout assure that novices receive plenty of clear details on procedures. -- Midwest Book Review
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
5.0 out of 5 stars
A wonderful cookbook,
By Miltonia "Miltonia" (Belmont, CA) - See all my reviews
This review is from: Classic Home Cooking (Hardcover)
This is a great cookbook with a lot of nice photos. I purchased this cookbook but had to return it due to the small font sizes used in the latest edition. I had difficulty reading the ingredients when standing and the book is placed on the kitchen table. I purchased the older edition instead. It has a larger font and the price was much cheaper. I compared 4 recipes from the 2 editions and noticed all the ingredients were the same.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Excellent for beginner and experienced cook alike.,
By A Customer
This review is from: Classic Home Cooking (Hardcover)
Classic Home Cooking is an excellent reference for both novice cooks and those with lots of experience. It is organized in an easy to follow manner, with plenty of pictures to help with presentation. I have prepared dozens of recipes from the book and all have been great. I especially enjoy the creative vegetarian dishes and the vegetable and salad sections.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Very helpful even for a semi-beginner cook!,
By A Customer
This review is from: Classic Home Cooking (Hardcover)
I love this book! I actually checked it out in the library (and now I"m going to order it) because I was looking for specific recipes, and it contained every recipe for which I was looking-- and the recipes are great! I made the banana cream pie and found out that this recipe also makes incredible caramels. It is very easy to read, has pictures of EVERY recipe at the beginning of each chapter/type of recipe, and even I can make these recipes with great success (and I'm not yet much of a cook but everyone loved my banana cream pie!)
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
Fresh and chunky: shredded chicken, bean sprouts, and leafy vegetables simmered in coconut milk and stock. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
lime sorbet, hot lemon bread, cover with greased plastic wrap, tbsp chopped fresh dill weed, chilling page, tsp ground cilantro, serving fakes, lightly greased large bowl, tbsp sunflower oil, serving hakes, serving lakes, tbsp snipped fresh chives, envelope unflavored powdered gelatin, tbsp shredded fresh basil, water sunflower oil, milk sunflower oil, tbsp tomato paste salt, dill weed sprigs, peel off the lining paper, phyllo pastry dough, tbsp chopped parsley salt, warmed gravy boat, dough lid, pared zest, few parsley sprigs Key Phrases - Capitalized Phrases (CAPs): (learn more)
Simple Sushi Rice, Spicy Tomato Salsa Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Fresh and chunky: shredded chicken, bean sprouts, and leafy vegetables simmered in coconut milk and stock. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
lime sorbet, hot lemon bread, cover with greased plastic wrap, tbsp chopped fresh dill weed, chilling page, tsp ground cilantro, serving fakes, lightly greased large bowl, tbsp sunflower oil, serving hakes, serving lakes, tbsp snipped fresh chives, envelope unflavored powdered gelatin, tbsp shredded fresh basil, water sunflower oil, milk sunflower oil, tbsp tomato paste salt, dill weed sprigs, peel off the lining paper, phyllo pastry dough, tbsp chopped parsley salt, warmed gravy boat, dough lid, pared zest, few parsley sprigs Key Phrases - Capitalized Phrases (CAPs): (learn more)
Simple Sushi Rice, Spicy Tomato Salsa Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
2
books
cite this book:
- The San Francisco Chronicle Cookbook by Michael Bauer in Back Matter
- How to Start a Home-Based Catering Business, 5th (Home-Based Business Series) by Denise Vivaldo in Back Matter
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