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Betty Rosbottom's Cooking School Cookbook Paperback – October, 1987
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From Publishers Weekly
Offering a collection of recipes as well written as they are inviting, Rosbottom aptly demonstrates how her Ohio cooking school, La Belle Pomme, has earned its renown. The text takes readers step by step through offerings as simple as oven-fried Parmesan potatoes or as involved as her showstopping chocolate ribbon cake. She even tells readers how to smoke a whole turkey on the backyard grill. The dishes are trendy '80s fare, aimed at cooks who are in the kitchen for the fun of it. "Upscale" is the operative word for many dishes, such as scallops-tomato-and-bacon salad with chevre dressing, roast capon with sausage and sweet red-pepper stuffing, saute of asparagus, carrots and snow peas with prosciutto, and raspberry-mousse pie with a brownie-fudge crust. And, with basil mayonnaise, sourdough bread and Boston lettuce, the "BLT" sandwich is humble no more. Line drawings are decorative but do not demonstrate technique. Better Homes and Gardens Book Club main selection; author tour.
Copyright 1987 Reed Business Information, Inc.
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Top customer reviews
Betty is an expert who has continued to develop recipes, give classes, travel, and write cookbooks.
SHE KNOWS OF WHAT SHE SPEAKS AND CREATES!
The second recipe is a Christmas Cheesecake that will make your holiday company ask for seconds. It contains candied fruits that have been soaked in kirsch. The crust has ground pecans too. The cake is quite festive decorated with candied cheeries and pecan halves.
Also included is a Peaches and Cream Cheesecake that I have been meaning to try as well. This cookbook is by no means, however just a dessert cookbook. Some of the chapter titles are Hors d'Oeuvres, Soups, First Courses, Pastas, Seafood, Poultry, Meats, From the Grill, Salads, Vegetables, Grains & Stuffings, The Bread Basket, , Cakes, Tars, Pies & Strudels, Frozen & Fruit Desserts, Cookies & Brownies, Brunches, Sandwiches & Sips.
As you would expect from a cooking school instructor, Ms. Rosbottom always gives complete instructions and lots of helpful hints and asides as well. For instance, she writes in the margins of the Christmas Cheesecake recipe: "A Cook's Reflections. I am not a big fan of candied fruits [ditto here] and rarely touch fruitcakes at Christmastime, but I am crazy about this cheesecake. The creamy cheese filling laced with the kirsch-soaked fruit in a buttery pecan crust is a combination I find irresistible!" Since I believe that fruitcake is to desserts what the accordian is to musical instruments, I couldn't agree more.
The recipes in the other sections of this book look interesting and original. I suspect that they are all superb. If you can find a copy of this cookbook-- it was published in 1987-- you will not be sorry.