Anyone Can Cook (Better Homes & Gardens)
by Better Homes and Gardens
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Book Summary Information
Author: Better Homes and GardensEdition: Ring-bound
Format: Bargain Price
Published: 2007-10-02
ISBN: N/A
Number of pages: 506
Publisher: Better Homes and Gardens
Book Reviews of Anyone Can Cook (Better Homes & Gardens)
Book Review: A great intro to the kitchen, whether you're young or old
Summary: 4 Stars
I just bought Anyone Can Cook for a recently-retired family member who's as unfamiliar around the kitchen as I am in an auto shop. I wanted something with a solid foundation and ample descriptions of basics such as choosing, storing, and prepping fruits and veggies (a step which is often overlooked in "regular" cookbooks), a primer on kitchen tools (knives, utensils, appliances), and step-by-step guidance in addition to easy-to-prepare recipes. The first hundred pages or so are devoted to the differences between produce and tool tips (red, yellow or white onions? Cremini, enoki, button, morel, or portabello mushrooms? Springform or cake pan?). Also, recipes are ranked according to skill level, with 1 being easiest and 3 being easy.
Enter Better Homes and Gardens: Anyone Can Cook. Like millions of other housewives, I grew up using the Better Homes and Gardens Cookbook, and have several reincarnations, so I had no reservations about investing in Anyone Can Cook. Its organization is similar to the traditional BHG cookbook; i.e., appetizers, soups, salads, meats (including detailed charts of the various cuts), poultry, veggies, desserts, breakfast and more. However, many of the recipes are simplified and rely heavily on store-bought shortcuts such as refrigerated dough and precooked meats (in that respect, it reminded me of Betty Crocker Quick and Easy Cookbook: 30 minutes or less to dinner (Betty Crocker Books), so if you're put off by the idea of using so many processed foods in your recipes, you might want to invest in the original BHG cookbook. Of course, once you have a little more experience, you can whip up your own pasta sauce or use leftover roast to achieve the same effect with fewer preservatives.
The layout is stuffed with step-by-step photos and can be visually overwhelming at times, especially with the choice of bright colors. I noticed that several of the recipes are carryovers from other BHG publications such as Vegetarian Cooking (Better Homes & Gardens). Also, many of the recipes are ethnically influenced, including many with a Latin/Asian flair. If "exotic" doesn't appeal to you, you might want to steer clear.
For everyone else, this is a perfect, step-by-step introduction to the kitchen, including some simple baked goods, that will allow you to graduate to more difficult standard recipes once you've mastered the basics.
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