Betty Crocker Cookbook: Everything You Need to Know to Cook Today
Posted on Sunday, December 20th, 2009 at 9:40 am
Product Description
The latest edition of this immensely popular cookbook contains more that one thousand recipes and addresses the concerns of today’s health-conscious consumer with recipes low in sugar, salt, and fat. Reprint.Amazon.com Review
Betty Crocker’s Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.
Instruction was and is the book’s strongest suit, and any cook–novice to professional–will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! –Arthur Boehm
The lay out is very colorfull. As this is my first attempt at cooking I found it very easy to use. The My concern is the helpfull hint showing hitting a large sharp knife with your hand to crush garlic. I have (2) fingers on my hand that will never move again as I severed the tendons hitting a knife.not crushing garlic). The blade demo in the book would only have to tip slightly on something hard and very serious damge would occur to the hand. It seems to me this book could and should be printed in the USA for its citizens to use. (The job saved could be your own) I called their information line and was told they didn’t know it wasn’t made here. After I purchased the book I found on the second page where it came from. It is not my desire to support communist countries.
Rating: 4 / 5
Mom’s (and Grandmother’s) recipe for Stewed Rabbit came from the pages of Betty Crocker… and a glance through the index shows no ‘Stewed Rabbit’.
Others are missing as well. But this is the most glaring example.
Rating: 1 / 5
I bought this book for my son, a beginning cook, and he loves it. Plenty of good advice, well explained…hopefully not too many kitchen disasters!
Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th Edition
Rating: 1 / 5
This is the best cookbook ever, it has great recipes with all of the little hits to make them a sucess.
Rating: 5 / 5
I sent this as a gift to my daughter-in-law. She is very pleased with it and has made a couple of the recipes already.
Rating: 5 / 5