- Hardcover: 576 pages
- Publisher: Meredith Books; 11th Revised edition edition (July 1997)
- Language: English
- ISBN-10: 0696206447
- ISBN-13: 978-0696206443
- Product Dimensions: 24.9 x 23.1 x 3 cm
- Shipping Weight: 1.6 Kg
- Average Customer Review: 4.8 out of 5 stars See all reviews (82 customer reviews)
- Amazon Bestsellers Rank: #720,117 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
From Amazon.com
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
A chapter on Grilling and one devoted exclusively to Pasta are among the additions to the fresh and updated 11th edition of the famed red plaid cookbook from the nation's heartland. Also new are half of the 1200 recipes, symbols for quick and low-fat dishes, 450+ photographs and individual nutrition analyses. Still in place, however, is the Better Homes and Gardens Test Kitchen reliability that has made this basic and comprehensive guide a staple in millions of American kitchens since the 1930 first edition. The lead chapter, Cooking Basics, covers ingredients, techniques and menu plans. The following 20 chapters are arranged alphabetically by main ingredients (Beans, Rice & Grains; Meat) or course (Appetizers & Snacks; Desserts) and are marked (in the ring-bound edition) by color differentiated tabs. Tradition and today's thinking coexist comfortably here, with the recipes for Grits and for Cheese and Basil Polenta with Tomato-Basil Sauce appearing side by side. There's a Pepper-Lime Chicken a few steps away from Chicken Divan Casserole; Chocolate-Cherry frozen Yogurt next to a trifle recipe, and Chili Rellenos Casserole following a venerable Welsh Rabbit. Recipes calling for fresh ingredients healthfully and sensibly prepared and notably straightforward instructions on masterfully designed, inviting and family cook-friendly pages mark this comprehensive collection. 855,000 first printing; $1 million ad/promo.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Inside This Book
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First Sentence
Getting consistently successful results from a recipe begins with measuring the ingredients correctly. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Getting consistently successful results from a recipe begins with measuring the ingredients correctly. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
2 of 2 people found the following review helpful:
3.0 out of 5 stars
Ain't what it used to be,
By A Customer
This review is from: New Cook Book (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.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
The be-all-and-end-all of basic cookbooks!,
By
This review is from: Better Homes and Gardens New Cookbook (Hardcover)
No kitchen should be without this book. Even my very experienced and experimental mother found some new ideas and approaches in this new addition. A must-have for every new household...I always give this along with any other housewarming gift.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
The best of its type...,
By
This review is from: New Cook Book (Ring-bound)
I think this book tops what i would consider other contenders for this type of all-in-one cookbook (joy of cooking and fannie farmer) I love that this book has pictures...missing from the other two books I mentioned. It's a nice LARGE general, basic cook book. A perfect gift for a person setting up an apartment for the first time, learning how to cook, going off to college (altho sometimes cooking options in college are limited). I love the extra help sections...how to do things... techniques... examples etc. All around books tend to be at a disadvantage when they try to be all things to all people. While I dont think there is any substitute for regional and specific food type/cooking method/ ethnic cuisine cook books, I also think there is an important place in everyones home for a general all purpose cook book. ( For times when you want to know the *basics*...how long to cook something, for example.) I have been dissapointed with the fannie farmer cookbook and the joy of cooking... this book would be my number 1 choice for a favorite general cook book for everyones kitchen
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