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The Good Housekeeping Cookbook Hardcover – March 1, 2004

4.5 out of 5 stars 17 customer reviews

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Editorial Reviews

Review

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.
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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: 4.5 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #2,587,067 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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
I have absolutely no words for how wonderful this book truly is. I really, really do not.

I found it at Hastings on a trip to Stillwater last year, tucked into a corner on a bottom bookshelf and easy to overlook. It took us a while to figure out what the difference was between it and the other editions, but when we did my friend and I fell in love with it so much that we purchased matching copies. I have never regretted this purchase.

Individual recipes are relatively easy to find, but the Table of Contents is not. There are some areas where I wish the organization was better, but overall it is remarkably well organized for the amount of information it contains. The navigation, once you get the hang of it, is simple and relatively straightforward. Each section is also prefaced with essential information about the topic- such as the section on Beef being prefaced with cooking instructions, and overview of Beef cuts, and more; likewise, the Pasta section has a small glossary of Pasts types, and on and on for each chapter.

There is also a wide variety of recipes as well. Some of them are a bit fancier than the average person will likely be able to make but they aren't ostentatious like some other Cookbooks that I own. It also has relatively classic recipes that most people should know. Some cultural ones are thrown in as well, which is a very nice touch as well, I think.

It contains so much information on every conceivable subject that it is almost overwhelming, to be honest. But it is so unbelievably informative and educational that it is a great starter's book. On this point alone I believe that it is an absolute must have for anyone who is new to cooking, who is moving out on their own for the first time, or even the more experience homemaker and chef; the information is absolutely invaluable.
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