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Taste of Home Cooking School Cookbook: 400 + Simple to Spectacular Recipes Paperback – March 15, 2012

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About the Author



Taste of Home is a leading multi-platform producer of information on food, cooking and entertaining, serving home cooks with engaging media that capture the joy and comfort received from food made with love. Taste of Home publishes three magazines (the flagship Taste of Home—America's largest cooking magazine—Healthy Cooking and Simple & Delicious); top-selling bookazines; newsstand specials; and popular cookbooks and e-books. Tasteofhome.com is a top destination for engaging audiences with kitchen-tested recipes, how-to techniques, cooking videos and lively community forums.


Taste of Home reaches more than 57 million readers, with the Taste of Home magazine as well as online and live event channels.


Catherine Cassidy, Taste of Home Editor-in-Chief.
Catherine M. Cassidy is Editor-in-Chief of Taste of Home, overseeing the development of four national cooking magazines, the entire book program, and more than three-dozen newsstand specials, "bookazines," and wall calendars.

She has toured the country doing events and national and local TV, radio, and newspaper interviews in support of the best-selling Taste of Home Cookbook, Taste of Home Baking Book, and Taste of Home magazine.

Most recently she has been named One of America's 50 Most Powerful People in Food, for the second year in a row, according to The Daily Meal.

Taste of Home’s unique staff of field editors is made up of more than 1,000 experienced home cooks located in each state and Canadian province, who regularly share recipes, well-liked menus and kitchen tips. Taste of Home is published six times a year and has five sister magazines, Simple & Delicious, Slow Cooker, Appetizers, Cooking for 2, and Healthy Cooking.




The Taste of Home Cooking School is America’s leading cooking school program. Over 300,000 passionate consumers participate each year at over 300 events across the country. Cooking schools are presented in the spring of each year from the beginning of March to mid-May and again in fall from the beginning of September to mid-November.


The Taste of Home Cooking School is a 2 1/2 hour stage demonstration of 10-12 recipes, offering valuable cooking tips. The Taste of Home Cooking School—Made Easy is an onstage program of 7-8 recipes (about 1 1/2 hours) that offers quick and easy dishes along with craft and decorating ideas. While some schools have local vendor booths and food concession stands this is not the case for all locations.


There is a Taste of Home Cooking School magazine, which is produced specifically for the cooking school event, and is given away to participants as well as sold at retail.

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Product Details

  • Paperback: 320 pages
  • Publisher: Readers Digest; Original edition (March 15, 2012)
  • Language: English
  • ISBN-10: 0898219450
  • ISBN-13: 978-0898219456
  • Product Dimensions: 8.1 x 0.8 x 9 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #128,216 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

7 of 8 people found the following review helpful By C. Hill HALL OF FAMETOP 100 REVIEWER on June 13, 2012
Format: Paperback Verified Purchase
"Taste of Home: Cooking School Cookbook" is one of the best "beginner" cookbook I have come across, having great advice for stocking up your kitchen with cookware and food, and including a lot of helpful "How To" sections on everything from the basics of preparing meats and vegetables, to setting up home bar for entertaining. I also like the wide range of recipes and the accompanying full color photos that show you what the dish should look like, as well illustrating the techniques in the "How To" sections.

The chapters include "Appetizers", "Drinks", "Better Than Take Out" (my favorite chapter), "Soups", "Beef & Pork", "Poultry", "Seafood", "Vegetarian", "Side Dishes", "Breakfast", and "Baking". The recipes are nicely laid-out and the instructions are detailed and easy to follow. A very nice touch is that more advanced techniques are show in sidebar "How To" segments along with the recipes. Each recipe also includes the "Per Serving" nutritional information, including Calories, Protein, Carbs, Fat, Sodium, Cholesterol, and Fiber, which is important to me since I try to follow a low carb diet.

The last chapter, "Guide to Cooking With Popular Herbs", was a very pleasant surprise and is a nice bonus. This chapter lists twelve popular herbs and where they lend themselves to improve the flavor of a dish.

This is an outstanding cookbook that can actually teach new cooks techniques that might take years to learn form other sources, and seasoned cooks will enjoy the wide range of practical recipes! I was actually provided a review copy of this book by the publisher and liked it so much that I bought an additional copy as a gift for my daughter.

Highly Recommended!

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3 of 3 people found the following review helpful By A. Harris on November 16, 2012
Format: Paperback
I do most of the cooking for my family and I am always on the lookout for new recipes to try. The problem I have with most cookbooks is that they don't give me any tips or the ingredients are hard to come by or too expensive. That's not the case with this cookbook. It full of tips and color photos of the food which make it really nice. The front has information from measuring, different types of cutlery and even cookware. There are recipes for a little bit of everything. I read through these and most of them seem pretty easy with ingredients that are easily accessible and affordable. I can't wait to try some of these recipes. I play on making the mallow sweet potato bake for Thanksgiving as it's a different recipe than the one I use and has pineapple and cranberries in it. I also can't wait to make the cherry pie and the lemonade icebox pie. I haven't ever attempted a homemade pie before but I feel this cookbook gave me enough information that I feel comfortable trying the cherry pie. The lemonade icebox pie looks great too and sounds very simple to make. There is a variation for orange and I may give that a go too. I will try to update my review here when I've actually made some of these recipes. I think this is a book I may go actually buy for myself!

I received a digitial download of this book free from the publisher, Reader's Digest, through NetGalley in exchange for an honest review.
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2 of 2 people found the following review helpful By Amazon Customer on July 8, 2013
Format: Paperback Verified Purchase
I am giving this book four stars because I expected more cooking instructions.

I am pleased with the recipes and the ones that I have cooked have turned out great. I expected more instruction from the book since it is called cooking school.

The books gives a short guideline on stocking a kitchen, knives, measuring correctly, cookware and bakeware.

Throughout the book some instructions like how to make a cheeseball, how to disjoint chicken wings and how to prepare mushrooms for stuffing. The also include cooking school secrets like tea 101, cassoulets and go to pantry meals. I found some of these secrets silly and just filler for the book.

Every recipe includes a picture and as usual they do include ingredients that you will probably have readily available in your kitchen. I also like the fact that they give nutritional facts.

The book is not expensive and will probably provide many recipes that you will enjoy making and it does provide instructions for making many things, serving ideas and substitution ideas. Just that some things seems a little silly like how to drain spinach and trim green beans.
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4 of 5 people found the following review helpful By Tamara, Oklahoma on July 11, 2012
Format: Paperback
I loved the photos! This book contains a lot of wonderful recipes that people will actually want to eat (so many books don't!) The directions are well written and easy to follow. I like how it has the recipe on one side of the page and the skill to learn on a different colored inset. It makes it easy to follow and doesn't detract from the recipe. Great for cooks of any level.
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1 of 1 people found the following review helpful By I. Darren on February 18, 2013
Format: Paperback
Opening this book was a nice surprise. A fairly thick tome that promises to teach you how to grasp the essentials of home cooking and hopefully inspire you to go onwards and upwards.

Featuring material from the popular U.S.-based "Taste of Home Cooking Schools", the publishers say that having the book is like having a Cooking School instructor in your very own kitchen. A book can never replace live instruction but the reader gets a good overview of cooking techniques, styles and methods as well as many recipe ideas and inspiration to want to learn!

The book's modular design lets you practice as you progress, building up skills and knowledge and have more confidence in what you are doing. No being dropped in at the deep end here. Information literally is crammed into every space, remaining friendly and open so you are learning through osmosis and it does not feel like a chore.

The book literally starts at the first step, such as measuring ingredients correctly as the secret to success. In fact, even many more experienced home cooks might find it worthy of casting their eyes over some of the tips as it is likely that we have all learned some bad habits or never fully understood the importance of doing a certain thing in a certain way. Whilst inspiration and creativity are important when cooking, accuracy and care are also critical, yet often overlooked, requirements.

The recipes offered are suitable for many occasions, ranging from the informal snack right through to the important family get-together meals at holiday times. The relative low price of the book means that even the more experienced cook might find some interesting recipes here, so it should not be instantly discarded as being "just for beginners".
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