Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
by Betty Crocker Editors
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Book Summary Information
Author: Betty Crocker EditorsEdition: Ring-bound
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-08-15
ISBN: 0764568779
Number of pages: 576
Publisher: Betty Crocker
Book Reviews of Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Book Review: Nearly all the recipes you could think of
Summary: 5 Stars
I recieved this book as a present as one of my first two cookbooks. From first glance I was impressed with the way it was bound. By having a ring binding, I have been able to take recipes out to cook with or to copy and then put them back with ease. The second thing I liked about the book was that it had pictures to go with probably about half to a third of the recipes, which is great, seeing as I am one of those people that likes to know what the finished product should look like. The book is full of tips on almost everything, such as place settings, how you are supposed to cook meat in general, tell the temperature of your grill, and more. Starting out I was able to cook things I had never made before and never heard of and could do it on my own with no more help than the cookbook. I really liked that it gave examples with pictures explaining what might have went wrong and how you could fix it next time or how to salvage something. I always wondered why my muffins were usually so flat, now I know. Another thing I love about this book is that it has tables in the front and the back that help you convert fruits and vegetables into measurements, like a lime into lime juice or a banana into cups. Whether you're starting out or not, this cookbook is great and it probably has nearly all the recipes you could think of in it and a lot more. Best of all, the recipes work and the food that you can make tastes really good.
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Summary of Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
The Best Just Got BetterThe Most Trusted Cookbook
From foolproof, dependable recipes to reliable how-to advice, the Betty Crocker Cookbook has everything you need for the way you cook today.Whether you're a new or experienced cook, The Betty Crocker Cookbook® is the book for you!
Comprehensive resource, with more than 1,000 easy-to-follow recipes
Creative cooking ideas, including more than 400 recipe variations
Beautiful design, with 300 color photos and 55 illustrations
All-new chapters: "Casseroles & Slow Cooker" and "20 Minutes or Less"
Fast recipes flagged throughout?130 ready in 20 minutes or less!
Great-tasting Low-Fat recipes specially marked?more than 185 in all
Helpful Betty's Cures to solve common baking problems
Useful Learn with Betty photos to help get perfect results every time
Detailed nutrition information, plus dietary exchanges and carb choices
The all-new Tenth Edition?a perfect 10!
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
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