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 (Original Language); English (Unknown); 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: First cookbook for newlyweds.
Summary: 5 Stars
This is the first cookbook anyone leaving home should have to start life on their own. It is a must for newlywed couples. Every home should have this book on the shelf in the kitchen. The only disappointment in recent editions is the use of cans of soup and things like packets of onion soup mix and such as shortcuts. Most of these products to enhance the savory flavor of recipes add chemicals and some form of MSG (yeast extract, hydrolyzed vegetable protein, L-gutamic acid, autolyzed yeast or whey protein). Learning to build these flavors though technique though takes time and experience, this is why it is a good first book. "The Joy of Cooking" is the second book that is a must have and "The Art and Soul of Baking" is the third book that should be bought as a couple gains experience and desires better food which has less commercial processed ingredients included in recipes. Do not let your children depend on "McDonald's", "Burger King" and other sources of processed food, when homemade food is cheaper and better for them. Buy this book if you or someone you know does not have it. It is a reasonably priced present and a must have in the kitchen.
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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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