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Condition: Used: Good
Comment: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels.
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Better Homes & Gardens New Cookbook (Red Checkered Cover) Mass Market Paperback – October, 1983

4.4 out of 5 stars 522 customer reviews

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Product Details

  • Mass Market Paperback
  • Publisher: Bantam Doubleday Dell (October 1983)
  • Language: English
  • ISBN-10: 0553225286
  • ISBN-13: 978-0553225280
  • Product Dimensions: 6.8 x 4.1 x 1.6 inches
  • Shipping Weight: 15.2 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (522 customer reviews)
  • Amazon Best Sellers Rank: #1,509,129 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Ring-bound
If I had to cut my extensive (over fifty) cookbook collection back to just one book this would be the "keeper!" When my beloved twelve-year old copy of this cookbook finally fell apart I purchased the 11th edition thinking I would mostly be replacing what I already had and knew well.
There was so much new and useful information included in the eleventh edition I wished I'd let go of my old copy earlier. I am especially fond of the nutrition analysis included with each recipe and the tips for making recipes lower in fat. The prep-times included with each recipe were also a new, and very useful, feature to me. Plus the editors upgraded the book to reflect the wider availability of formerly "exotic" fruits and vegetables now in the everyday market.
The fledgling cook will find everything needed to confidently accomplish any task from hard-boiling an egg to properly setting the table for a family meal or a buffet-style party. Pesky, but common, cooking terms like "al dente" and "crisp-tender" are explained in a straight forward manner in the cooking basics section where you will also find great tips for stocking a pantry or purchasing the basic cooking equipment you might need when just starting out.
Useful features for all levels of cook are scattered throughout the text. For example, there is a full-page photograph of different pastas with the name under each (finally! I now know the difference between Gemelli and Fusilli!). Also very useful are the extensive illustrative photos of retail cuts of meat cross-referenced to the wholesale cut and listing the best way to cook each cut.
One of my favorite things about the hardcover cookbook is the three-ring binder format.
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Format: Ring-bound
You need a basic cookbook. This is it.

No frills. No essays about the enduring history of kumquats, and how they saved Milwaukee 1,000 years ago. None of that. Just a cookbook with lots of helpful tips, to be used by ordinary people.

What do you get? A good old fashioned cookbook filled recipes you'll actually use, with ingredients you've seen before.

From this cookbook, I've made yeast donuts, breads, BBQ ribs, various sauces, and more. My copy has a few stains on it; good eating makes small messes. I like to think of the stains as battle scars.

Buy if you can the ring-bound version, as it will nicely open as you cook. I have the paperback edition, and use a bag of sugar to keep it open (place the sugar at the top of the open spine).

Helpfully included are photos of meat cuts, so you know pork ribs from beef ribs. There is a similar chart of grains and pastas.

Also, there are general instructions for preparing fruit-pie fillings, methods for cooking meat, and how to can produce. There's shopping tips, nutritional charts, measuring techniques.

Ever wonder the difference between cubing and dicing is? That, and many more great tips are explained here.

I fully recommend "Better Homes and Gardens New Cook Book" for any basic kitchen cooking need you have. However, I am sorry, but detailed kumquat information will need to be found elsewhere.

Anthony Trendl
[...]
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By A Customer on May 26, 1999
Format: Ring-bound
This is not the only cookbook I have but the only one I use. It is reliable and proven by time. My parents had one when I was little and I loved looking at the pictures. My dad taught me how to cook using it. When I got married, it was a wedding present. I have since bought several new additions and have given one to each of my children as they have moved away from home. Everything you need to know is in there from the basics like measuring, storage and definitions to more complex recipes. Even though I am a grandmother now, I still like the pictures. Nice to know what some things are supposed to look like :o)
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Format: Ring-bound
When I was married, my mother insisted I could not survive without this book. Little did I know then, but she was absolutely right! For someone who was skilled only at burning food in the kitchen two years ago, I can now make satisfying meals for my entire family. The cookbook not only offers receipes, but great information about time preparation, how to properly prepare and store foods, and how to make good decisions about substitutions. There are lots of pictures to help cooks know what is the difference between exotic fruits and the various pastas, not to mention the difference between stiffly beaten eggs and lightly beaten eggs. Most importantly, the recipes are very easy to prepare and are very tasty.
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By A Customer on January 27, 2004
Format: Paperback
My 1970s edition of this cookbook was a surefire guide to simple, straightforward homecooking. The current edition has lost the charm -- and many of the best recipes -- of the original without gaining compensatory sophistication.
Take, for instance, biscuits: old editions had the best basic biscuit recipe. The new biscuits require a special trip to the market for ingredients. Yet the cookbook held onto horrors like chop suey!
The recipes over-emphasize canned and packaged ingredients and under-emphasize basic cooking techniques that might allow the aspiring cook to figure out how to substitute convenience ingredients for more complicated recipes. It's very much a cookbook for people who want to reproduce the food at the local supermarket deli, at twice the cost.
That said, there aren't many basic, put-food-on-the-table-every-night cookbooks out there. If you need to smack some chicken and rice on the dinner table every night of your life, you could do worse.
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