- Spiral-bound: 688 pages
- Publisher: Betty Crocker; 12 Spi edition (March 20, 2018)
- Language: English
- ISBN-10: 1328911209
- ISBN-13: 978-1328911209
- Product Dimensions: 6.6 x 1.2 x 9.2 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 176 customer reviews
- Amazon Best Sellers Rank: #8,078 in Books (See Top 100 in Books)
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Betty Crocker Cookbook, 12th Edition: Everything You Need to Know to Cook from Scratch Spiral-bound – March 20, 2018
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About the Author
With more than 63 million cookbooks sold since 1950, BETTY CROCKER is the name readers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and television.
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You will find the following chapters in the Betty Crocker Cookbook:
Breakfast & Brunch
Salads & Salad Dressings
Soups, Stews & Chilies
Pasta & Pizza
Whole Grains & Rice
Vegetables, Beans & Legumes
Beef, Pork & Lamb
Chicken & Turkey
Fish & Shellfish
Grilling & Smoking
Do It Yourself
Sauces, Seasonings & Marinades
Cookies, Bars & Candies
Cakes & Cupcakes
Pies & Tarts
Desserts & Fruits
Helpful Nutrition and Cooking Information.
Throughout the cookbook you'll find plenty of cooking tips and color photos. You will also find recipes called Heirloom and New Twist. The Heirloom recipe presents an old favorite while the New Twist recipe gives an updated version. For example you'll find a Pot Roast recipe (Heirloom) compared to the Italian Pork Pot Roast (New Twist) recipe.
Some of the recipes you'll find in the cookbook include:
Fresh Strawberry Milk
Chicken and Wild Rice Soup
Chunky Tomato-Bean Soup
New England Clam Chowder
Korean Barbecued Beef
Garlic-Herb Pot Roast
Honey-Mustard Glazed Salmon
Bourbon Chicken with Corn Relish
Golden Harvest Muffins
Ham 'n Egg Biscuit Sandwiches
Chocolate Chip Cookies
Dulce de Leche Chocolate Chip Cookies
Soft No-Roll Sugar Cookies
Classic Apple Pie
Apple Slab Pie
Fresh Berry Crisp
Red Velvet Cake
Starlight Yellow Cake
Caramel Snickerdoodle Cake
I've added a photo showing the Shrimp Creole I made using the Shrimp Creole recipe found in this cookbook.
First - a disclaimer. I will not review a cookbook, as a general rule, unless I have made a minimum of three recipes. I'm experienced enough as a cook to know when a recipe *should* work, but...sometimes those flavors just don't work, or something is hard to find, or any number of things. I also try to make 3 different things from different areas of a cookbook, just for variety. Out of this cookbook, I made:
1. Israeli Couscous Risotto with Caramelized Onions and Sausage (Pasta section)
2. Samosa Pot Pie (One-Dish Dinners section)
3. Baked Chicken Panzanella (Chicken & Turkey section)
The Israeli Couscous was absolutely delicious. However, finding "Israeli" couscous turned out to be very difficult. Thankfully, a couple of stores later, Google came to the rescue to let me know that Pearl couscous is basically the same thing. The rest of the recipe turned out quite easy to make, though the directions do state "stirring occasionally", and I found that "occasionally" meant "burning fast". So...I stirred quite a bit for this one. Also, the recipe shows a picture of a much drier looking meal, but ours was incredible without looking that dry.
Next up was the Samosa Pot Pie - and OMG, it was amazing. Seriously - probably one of the best meals I've made at home. The flavors were spot-on, it was easy as pie (HA!), and it got rave reviews from everyone who had some...including some co-workers who ate more of my lunch the next day than I did! It will definitely become a staple in our house.
Last, and pretty much least in our books, was the Baked Chicken Panzanella. The recipe was extremely easy, the ingredients simple, but...it just didn't work well for us. The flavor was pretty good, but...it needed something. We had a hard time finding the specific diced tomatoes it called for (garlic, onion, and oregano), so we substituted and I added about 1/2 tsp. dried minced onion. But I think in future, if I were to make this, I would marinate the chicken in some Italian dressing before cooking, add a bit more dressing on the top, and throw in some fresh mozzarella in addition to the parmesan. And some pepper, as well. The nice thing about this recipe is that it would be easy to bake in ramekins, making it great as an appetizer for dinner parties. But...on its own...it was lacking a bit.
As for the book itself, it's quite well put together. Many recipes are labeled "calorie smart", there are multiple categories within each section, and a TON of hints, tip, and ideas on taking the original recipe and tweaking it for other flavors. Just lots of great information overall, in each section. The only real downside to the design of the book (at least the one I got), is that the pages are pretty thin, and for whatever reason, most of them are stuck together. Trying to get them apart in order to turn the pages has proved difficult at best, particularly since the paper is so thin that it wants to tear - and usually right around where the hole for the binder ring is.
Overall, however, I really am impressed with this book. The amount of variety inside is wonderful, and it's hard to go wrong with that. This would be an excellent gift for a newlywed, someone heading to college, or even just for yourself. I don't think you'll go wrong!
In addition to cooking core recipes, this book will help you create mixed drinks, appetizers and tons of auxiliary and complimentary dishes!