Posted by Kamaal on March 25th, 2010 05:53 PM |
Home and Garden
- ISBN13: 9780696225659
- Condition: USED – VERY GOOD
- Notes:
Product Description
- Completely revised and updated with a fresh new design.
- More than 1,400 recipes—tested and perfected in the Better Homes and Gardens Test Kitchen–including 400+ quick and easy ones.
- All-new 20-Minute chapter, which includes more than 45 fast meal solutions.
- More recipes on your favorite topics: Cookies, Desserts, Grilling and Slow Cooker. Plus, the Grilling chapter now features recipes for the turkey fryer and more recipes for the smoke cooker.
- At-a-glance icons identify Easy, Fast, Low-Fat, Fat-Free, Whole Grain, Vegetarian, and Favorite recipes.
- Simple menu ideas featured in every main-dish chapter.
- Updated Cooking Basics chapter includes need-to-know kitchen survival advice including food safety, make-ahead cooking, must-have timesaving kitchen gadgets and emergency substitution charts.
- Essential need-to-know information now conveniently located at the front of each chapter for easy reference helps ensure cooking success.
- More than 800 full-color photos of finished dishes, how-to demonstrations and food IDs.
- Hundreds of hints and tips, plus easy-to-read cooking charts.
- Bonus Material: Exclusive to cookbook buyers, an online menu component offers hundreds of menu ideas and more than 75 bonus recipes.
Amazon.com Review
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.
Better Homes and Gardens New Cook Book
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I asked my mother to get me this when I moved into my own apartment. She taught me, for I was the attentive son, how to cook from her edition of this book, and this was the first gift I got when I moved out on my own.
Her copy, she told me, came from her parents.
It’s a must-have. The recipes are easy-to-follow, first of all. I learned how to follow recipes by using this book with my mother.
One of my first-ever on-my-own cooking experiences came from this book, the orange chicken. I’m still alive and well-fed, and everyone loved that meal. So the book works.
When I hosted my first dinner party a couple weeks ago, a Thanksgiving feast, no less, this book taught me easy ways to do EVERYTHING required. I knew how to make the turkey, where to insert the meat thermometer, what spices to add to the mashed potatoes.
This book helps you get every meal just right. It’s essential, an heirloom, a tradition and a must for everyone who cooks.
Rating: 5 / 5
When I was married, my mother insisted I could not survive without this book. Little did I know then, but she was absolutely right! For someone who was skilled only at burning food in the kitchen two years ago, I can now make satisfying meals for my entire family. The cookbook not only offers receipes, but great information about time preparation, how to properly prepare and store foods, and how to make good decisions about substitutions. There are lots of pictures to help cooks know what is the difference between exotic fruits and the various pastas, not to mention the difference between stiffly beaten eggs and lightly beaten eggs. Most importantly, the recipes are very easy to prepare and are very tasty.
Rating: 5 / 5
This is not the only cookbook I have but the only one I use. It is reliable and proven by time. My parents had one when I was little and I loved looking at the pictures. My dad taught me how to cook using it. When I got married, it was a wedding present. I have since bought several new additions and have given one to each of my children as they have moved away from home. Everything you need to know is in there from the basics like measuring, storage and definitions to more complex recipes. Even though I am a grandmother now, I still like the pictures. Nice to know what some things are supposed to look like
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Rating: 5 / 5
If I had to cut my extensive (over fifty) cookbook collection back to just one book this would be the “keeper!” When my beloved twelve-year old copy of this cookbook finally fell apart I purchased the 11th edition thinking I would mostly be replacing what I already had and knew well.
There was so much new and useful information included in the eleventh edition I wished I’d let go of my old copy earlier. I am especially fond of the nutrition analysis included with each recipe and the tips for making recipes lower in fat. The prep-times included with each recipe were also a new, and very useful, feature to me. Plus the editors upgraded the book to reflect the wider availability of formerly “exotic” fruits and vegetables now in the everyday market.
The fledgling cook will find everything needed to confidently accomplish any task from hard-boiling an egg to properly setting the table for a family meal or a buffet-style party. Pesky, but common, cooking terms like “al dente” and “crisp-tender” are explained in a straight forward manner in the cooking basics section where you will also find great tips for stocking a pantry or purchasing the basic cooking equipment you might need when just starting out.
Useful features for all levels of cook are scattered throughout the text. For example, there is a full-page photograph of different pastas with the name under each (finally! I now know the difference between Gemelli and Fusilli!). Also very useful are the extensive illustrative photos of retail cuts of meat cross-referenced to the wholesale cut and listing the best way to cook each cut.
One of my favorite things about the hardcover cookbook is the three-ring binder format. This makes it possible to lay the book flat on the counter or prop it up nearby with, or without, a cookbook stand. It also makes it easier to add your own notes right alongside your favorite recipes.
I love to give this cookbook as a gift to a young person just starting out — inside a big crockpot or tied together with some fun kitchen tools.
Rating: 5 / 5
You need a basic cookbook. This is it.
No frills. No essays about the enduring history of kumquats, and how they saved Milwaukee 1,000 years ago. None of that. Just a cookbook with lots of helpful tips, to be used by ordinary people.
What do you get? A good old fashioned cookbook filled recipes you’ll actually use, with ingredients you’ve seen before.
From this cookbook, I’ve made yeast donuts, breads, BBQ ribs, various sauces, and more. My copy has a few stains on it; good eating makes small messes. I like to think of the stains as battle scars.
Buy if you can the ring-bound version, as it will nicely open as you cook. I have the paperback edition, and use a bag of sugar to keep it open (place the sugar at the top of the open spine).
Helpfully included are photos of meat cuts, so you know pork ribs from beef ribs. There is a similar chart of grains and pastas.
Also, there are general instructions for preparing fruit-pie fillings, methods for cooking meat, and how to can produce. There’s shopping tips, nutritional charts, measuring techniques.
Ever wonder the difference between cubing and dicing is? That, and many more great tips are explained here.
I fully recommend “Better Homes and Gardens New Cook Book” for any basic kitchen cooking need you have. However, I am sorry, but detailed kumquat information will need to be found elsewhere.
Anthony Trendl
Rating: 5 / 5