Customer Reviews

The Original 4-Ingredient Cookbook

5 star:		(4)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I'm the husband of the author, Marilyn Miech. The Original 4 Ingredient Cookbook has been a consistent seller for years. Wouldn't it be great if the publisher would republish the book??

I originally received this as a gift. After using it, I have given all our daughters one for their homes. The recipes are easy to follow, truely use only 4 ingredients and are delicious. It is especially great for working woman who like to cook but don't have a lot of time for preparation.

Most conventional recipes are as long as our weekly grocery list. The culinary measuring divices alone were a load of dishes! It is no wonder we had most delivery resturants on speed dial. The Original 4 Ingredient Cookbook was given to us as a gift. The daunting task of preparing a meal at home is no longer an insurmountable challenge. You look at the page and say "I can DO that!" I recommend this book to anyone who is too busy to "hunt and gather" before preparing a meal.

I have tried many recipes in this book. They are all easy and delicious! I have given this book as an accompaniment to wedding gifts; to both my daughters; to my niece and nephew, and would like to buy more for gifts. I have friends who frequently call me to ask the four ingredients for "my" recipe for Stir and Dump Chicken. Guess they never write it down! Where can I find this book to purchase more?

My husband received this book from a relative after his first wife died and he had to raise two children alone. He used this cookbook constantly. The first time he ever cooked dinner for me, he made the Biscuit Casserole. Delicious! When we married, I began to use the book, too. Some of our family's favorites were Biscuit Casserole, Swiss Chicken, Honey Chicken, Teriyaki Chicken. . . (I still make the Swiss Chicken when I want to really impress someone and I always come across as a gourmet cook!) In 2003 we lost our home in a fire and it took me a long time to find another copy. Now I use it frequently again, making the same things as before and trying new ones (Tamale Pie tonight). I haven't tried anything that isn't delicious. The only negative is that the book was written so long ago that a "large" jar of Ragu sauce has a different meaning these days, so you will have to do some experimentation re: size. If the book is ever printed again, it would be good to have actual sizes of ingredients listed, plus sizes of cooking pans and the number of people a recipe will feed.