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The Good Housekeeping Cookbook Hardcover – March 1, 2004

14 customer reviews

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Editorial Reviews


Praise for The Good Housekeeping Cookbook:
"A]n essential resource for beginning cooks. With recipes to wow guests as well as perfect family meals, this is highly recommended." --Library Journal (STARRED REVIEW)
--This text refers to an alternate Hardcover edition.

About the Author

Good Housekeeping magazine is an American icon of consumer protection and quality assurance. Each issue reaches 24 million readers and, with 15 editions published worldwide, it is an internationally recognized brand that sets the standard to which all other women's service magazines aspire.

Susan Westmoreland has been Good Housekeeping magazine's food director, entrusted with the management of the renowned test kitchens, for 15 years. In 2001, Susan was named The James Beard Foundation's Editor of the Year.

--This text refers to an alternate Hardcover edition.

Product Details

  • Hardcover: 832 pages
  • Publisher: Hearst; Hardcover Edition edition (March 1, 2004)
  • Language: English
  • ISBN-10: 1588163989
  • ISBN-13: 978-1588163981
  • Product Dimensions: 9.8 x 9 x 1.6 inches
  • Shipping Weight: 5.5 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #2,449,954 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

20 of 21 people found the following review helpful By A Customer on June 5, 2004
Format: Hardcover
If you already have the 2001 All New Good Housekeeping Cook Book, save your money - this is a reprinting with a different cover and slightly heavier paper. Page for page, exactly the same.
The 2001 book was excellent, though, and if you don't already own it this would make a great addition to your cookbook library.
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33 of 38 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on August 4, 2005
Format: Hardcover
Ordinarily, I wouldn't have bought this book. However, I received The Good Housekeeping Cookbook as a premium for joining a club, so I've examined it with an eye to where it'll fit into my collection.

Everybody needs one or two general cookbooks. Even if you're a devoted foodie and you love to cook, at some point you have a hankering for a basic middle-America comfort food dish, maybe an old favorite from your childhood. I discovered this years ago, when I realized that, despite an impressive collection, I didn't have a single recipe for tuna fish casserole.

At first glance, the Good Housekeeping Cookbook looks like a candidate for the job. It has 1,500 recipes, frequent photographs of the finishd dish, and 24 chapters that range from meat to quick breads to canning and freezing. In an effort to "update" the 1950s-style recipes to modern tastes, you'll find recipes for jerk chicken, Thai beef with basil, and tofu egg salad. If you're the sort of person who only wants to own one cookbook, the sheer number of options will keep you quite happy. Even though it doesn't have a tuna noodle casserole after all.

Unfortunately, those recipes are largely disappointing.

Oh, they'll work. You'll definitely be able to make something edible for dinner, using this book. It just won't be awesome. It won't be authentic, either, but I don't think the typical buyer for this book is looking for that. As long as it tastes good, that's fine.

There are two major problems with this cookbook. One is a pretence of healthy cooking, which basically means a fawning obsequience to the notion of fat-is-bad. For instance, a recipe for cooking a fresh ham has you take off all the skin; the result is sure to be a dried-out lump of meat.
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2 of 2 people found the following review helpful By Wildman Keith VINE VOICE on March 12, 2008
Format: Hardcover
** If you could only own one cookbook, this would be a good choice. **
Contained within this book are recipes that cover common breakfast items to mainstay supper foods to some really fancy dinner recipes.
Breakfast items...
For the beginning cook that wants to know how to make biscuits from scratch and not rely on canned biscuits, they have that covered. Also are recipes for French Toast and Omelets and Soufletts. Maybe these are to be expected but a lot of people enjoy these types of morning dishes but aren't sure exactly how to make them.

*** Chicken recipes cover dishes that you probably have ordered at fancy restaurants but aren't sure exactly sure what is in them. ***
Roast Peking Chicken, Chicken Cacciatore, Chicken Casserole, Chicken Gumbo, Thai Chicken, Chicken Teriyaki, Szechwan Chicken, buffalo wings etc. You get the idea.

** Seafood such as Swordfish, Halibut, Pan seared tuna, Catfish, Flounder, Salmon, Crab Cakes, Red Snapper, Clams, Oyster, Shrimp..heck, even Squid, all in here.**

But it also has the sort of more common foods that most people eat more often such as your basic Chili, Fried Green tomatoes, Brownies, Home made Ice Cream and so on.

Want to make a pie but you don't have a store bought pie shell? Relax, how to make a pie dough is in here.
I could go on but things like Ox Tail Soup, all sorts of sauces, Roasts, Ribs, Pear, Plum or Persimmon dessert recipes, Assorted Pies, banana bread,.. well, you get the picture.

So, the next time you are in the gracery store and are going to get whatever you need for one of the fancier recipes that I might not have mentioned, and you see an eggplant in the fresh produce section before you head on back to the Meat section, relax, and go ahead and pick it up and throw it in the cart also. Because you're covered with how to cook it with this book.
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Format: Hardcover
This has been my mainstay, go-to cookbook for nearly the past 10 years. The instructions are approachable and easy to understand but not dumbed down. The recipes are classic and reliable, and the selection of recipes is excellent. I highly recommend it as a must-have for any home cook who's comfortable in the kitchen and enjoys cooking traditional recipes (e.g. American, French, and English cuisine) from scratch.

One of my favorite features in this cookbook is the throughness of its reference sections. All throughout you will find glossaries, large illustrated charts, and graphic organizers with loads of basic information. What's great about this is that they have been placed right where you need them--with the item you would be cooking--rather than collected at the end or beginning as other cookbooks do. The produce references that precede each ingredient's respective recipes have been particularly useful for me as I've tackled ingredients I had never cooked with before (such as leeks). Prior to the assortment of recipes for leeks is a handy reference explaining the peak season and tips for buying, storing and preparing, plus includes a picture of leeks right there. And it's the same for each fruit and vegetable included. As proof of its throroughness, I counted 53 different vegetables and 34 different fruits in this cookbook, all of which have these lovely reference features adjacent to their individual recipes. The meat references are also quite handy, featuring full page layouts with an illustration of the animal and where the cuts of meat come from on the animal as well as alternate terms for the cuts of meat and preferred cooking methods for each one. I found this handy as different grocery stores in different regions use different terms for the cuts of meat they offer.
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