Betty Crocker Cookbook: Everything You Need to Know to Cook Today (Betty Crocker Cookbook: Everything You Need) by Betty Crocker Editors  (131)
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Editorial Reviews
Amazon.com
The gift edition of Betty Crocker's New Cookbook is a handsome, boxed, spiral-bound version of this staple in American cooking. Recipes for heartland classics like Buffalo chicken wings, sour cream coffee cake, deviled eggs, Cincinnati chili, and meatloaf are joined by such international favorites as Steak au Poivre, enchiladas, spaetzle, gazpacho, and risotto. The rather dry, utilitarian text is studded with explanations for cooking techniques as basic as ingredient-measuring and as nuanced as deep-frying; precise and lucid, these directions are never condescending, which should comfort novice cooks while still offering useful refreshers to more experienced hands in the kitchen. A fine, all-around introduction to casual, home-style American cooking. --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
This latest edition of the classic kitchen reference is not the OED of cookbooks. It's more like a Webster's 10th: it won't tell you everything, but it will tell you what you most likely need to know. It's dense with advice about selection, preparation and presentation of food. And it's clear enough not to intimidate kitchen newcomers. The 900-plus recipes-not very different from past editions-are not particularly demanding, and few require elaborate equipment or ingredients. New are illustrations and photos and the addition of reduced-calorie suggestions (e.g., use turkey instead of beef for Taco Salad; forego margarine for cooking spray and use a nonstick skillet for Brandied Steak au Poivre). To be valued less for individual recipes than for its function as a kitchen tool, this volume is packed with well-organized information. Each chapter covers a particular course or food group, e.g., desserts, cheese dishes, poultry, etc. Nutritional breakdowns are given for each dish, along with preparation and cooking times. Cooking techniques and tips are covered in the front section, while the back section gets into more elaborate information like planning menus and food storage. Not a gourmet cookbook, this is basic training: indispensible for novices and a great safety net for experienced cooks who habitually roast, fry and saute by the seat of their pants. Major ad/promo.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
The gift edition of Betty Crocker's New Cookbook is a handsome, boxed, spiral-bound version of this staple in American cooking. Recipes for heartland classics like Buffalo chicken wings, sour cream coffee cake, deviled eggs, Cincinnati chili, and meatloaf are joined by such international favorites as Steak au Poivre, enchiladas, spaetzle, gazpacho, and risotto. The rather dry, utilitarian text is studded with explanations for cooking techniques as basic as ingredient-measuring and as nuanced as deep-frying; precise and lucid, these directions are never condescending, which should comfort novice cooks while still offering useful refreshers to more experienced hands in the kitchen. A fine, all-around introduction to casual, home-style American cooking. --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
This latest edition of the classic kitchen reference is not the OED of cookbooks. It's more like a Webster's 10th: it won't tell you everything, but it will tell you what you most likely need to know. It's dense with advice about selection, preparation and presentation of food. And it's clear enough not to intimidate kitchen newcomers. The 900-plus recipes-not very different from past editions-are not particularly demanding, and few require elaborate equipment or ingredients. New are illustrations and photos and the addition of reduced-calorie suggestions (e.g., use turkey instead of beef for Taco Salad; forego margarine for cooking spray and use a nonstick skillet for Brandied Steak au Poivre). To be valued less for individual recipes than for its function as a kitchen tool, this volume is packed with well-organized information. Each chapter covers a particular course or food group, e.g., desserts, cheese dishes, poultry, etc. Nutritional breakdowns are given for each dish, along with preparation and cooking times. Cooking techniques and tips are covered in the front section, while the back section gets into more elaborate information like planning menus and food storage. Not a gourmet cookbook, this is basic training: indispensible for novices and a great safety net for experienced cooks who habitually roast, fry and saute by the seat of their pants. Major ad/promo.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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