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Toll House Tried and True Recipes Paperback – June 1, 1977

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Toll House Tried and True Recipes + The Chocolate Chip Cookie Queen: Ruth Wakefield and Her Yummy Invention (Inventors at Work!) + Girls Think of Everything: Stories of Ingenious Inventions by Women
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Product Details

  • Paperback: 384 pages
  • Publisher: Dover Publications; 6th edition (June 1, 1977)
  • Language: English
  • ISBN-10: 0486235602
  • ISBN-13: 978-0486235608
  • Product Dimensions: 8.5 x 5.5 x 0.7 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #641,666 in Books (See Top 100 in Books)

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11 of 12 people found the following review helpful By dinska on December 7, 2003
Format: Paperback Verified Purchase
This is the classic cookbook based on the recipes served at The Toll House restaurant, from the inventor of the chocolate chip cookie. That recipe (for Toll House Chocolate Crunch Cookies) is included here, and has a slightly different technique than that on the back of the Nestle package, which improves the texture of the cookie.
This is a small, all purpose cookbook, of the Joy of Cooking variety. There is an extensive section on kitchen hints and menu planning in the beginning of the book. The recipes cover the full range from appetizers to jams and jellies. These are pretty close to fool-proof, though obviously from a different era.
If you're into food history it is worth picking up a copy. It is a stand alone book, but it is frozen in time as well. Even more fascinating is the full cookbook these recipes are from, which is long out of print. This is a fine substitute, though.
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6 of 6 people found the following review helpful By Janet S. on July 6, 2006
Format: Paperback
Thrilled to see this book in print again. I use a worn paperback edition from the 1950's. I remember dining at the Toll House restaurant with my aunts and uncles and cousins to celebrate my grandmother's birthday, probably in the late 1950s. Along with my grandmother and Julia Child's Mastering the Art of Cooking, Ruth Wakefield's recipes taught me to love to cook. Today we can adapt them for lower fat, etc. as all good cooks do adapt recipes. Whether you make Lobster Toll House, or brown bread or mocha chiffon pie the results taste as good today as they did at the restaurant many years ago. A wonderful gift for any aspiring cook or sentimental New Englanders.
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3 of 3 people found the following review helpful By Karen Toussaint on October 30, 2011
Format: Paperback Verified Purchase
Was delighted to see this cookbook is available. I bought extras for gifts. We, of course, had to make the original Toll House Chocolate Chip Cookies first. My grandsons and I conducted an experiment using the original recipe and one that has won at a County Fair for three years in a row. Our family and friends all agreed the original is still the best. Can't wait to try more recipes.
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2 of 2 people found the following review helpful By Tropicalfruitmom on June 20, 2011
Format: Paperback
I have had my copy for 25 years, bought in 1986 at the Henry Ford Museum. Of all of the cookbooks in my collection, this is the first one I go to. I will need to replace it soon as it is showing its age. Over the years, I have picked up a few copies in used bookstores and given them as part of a wedding gift to the delight of the brides. Highly recommended.
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3 of 4 people found the following review helpful By Krissy F on January 31, 2011
Format: Paperback Verified Purchase
I thought it would be interesting to have a book from the inventer of the origional toll house cookies. It is not just desserts for those of you who are not that interested in baking. I know many people hear toll house and think Neslie products and chocolate, actually, I think Neslie was one of her bakers back then.

I found the recipes to be nice and simple, as it calls for mostly inexpensive common ingredients that could be found in grocery stores. That's what shows you its not what you spend that makes a recipe good necessarly, as long as you use good natural ingredients. I know some reviewers said they use lower fat substitutes, which is understandable, but I usually like to follow the recipes just as they are and serve them in moderation. Most of them do not have an execesive amount of fat when eaten in small portions, as long as you go easy on the sweets. Just remember it is an old book, so some names of things have changed. For example, when it calls baking soda, it says soda. When it says shortening, it in fact means any type of fat including butter, which I was glad to read because I like the flavore of butter in certain things. Additioanlly, when it says sour milk, I use butter milk which is pretty much the same thing, however she does tell you how to turn regular milk into sour milk. (just know that it does not mean spoiled milk). Additioally, I do not think you have to sift all purpose flour anymore unless it says sift after measuring, as now flour is sifted but it cannot hurt to do so. I noticed another reviewer said they used the technique in this book for making the famous toll house chocolate chip cookies (called chocolate crunch.
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2 of 3 people found the following review helpful By Karen Behymer on August 1, 2013
Format: Paperback Verified Purchase
I had this cookbook as a young bride many years ago. I couldn't believe it was still available. Being originally from the Southwest, the meals and recipes in this cookbook were a little different than what I was used to. I enjoyed the regional difference of New England style cooking. For a beginner, there is a section in the front of the book explaining cooking terms, measurements, substitutions and equipment that is so helpful. The recipes are hearty, homey and pretty healthy. In the back of the book are complete meal plans using the book's recipes. I love this cookbook!
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