Author: Betty Crocker
Publisher: Macmillan
ISBN-10: 0028603958
Topic: Basic Cooking & Reference
Subject: Cooking, Food & Wine
ISBN-13: 9780028603957
Format: Hardcover
Language: English
Publication Year: 1996
Condition: Acceptable
Special Attributes: 8th Ed
Here is Betty Crocker for the 1990s, with crostini and focaccia, roasted garlic, chocolate ganache, and savory pies in phyllo crusts. But there are old favorites too, from that famous Green Bean Casserole (made with cream of mushroom soup and canned fried onions) to Devil's Food Cake. Many recipes are presented both in their classic form and in a new, lighter version.
There are also dozens of useful tables, diagrams of techniques, and troubleshooting charts, along with 200 color photographs. One oddity is that chapters are organized alphabetically (making Vegetables last); also note that the cookbook is ringbound. Nevertheless, most collections will want the new and improved Betty Crocker.
This latest edition of the classic kitchen reference is not the OED of cookbooks. It's more like a Webster's 10th: it won't tell you everything, but it will tell you what you most likely need to know. It's dense with advice about selection, preparation and presentation of food. And it's clear enough not to intimidate kitchen newcomers. The 900-plus recipes not very different from past editions are not particularly demanding, and few require elaborate equipment or ingredients. New are illustrations and photos and the addition of reduced-calorie suggestions (e.g., use turkey instead of beef for Taco Salad; forego margarine for cooking spray and use a nonstick skillet for Brandied Steak au Poivre). To be valued less for individual recipes than for its function as a kitchen tool, this volume is packed with well-organized information. Each chapter covers a particular course or food group, e.g., desserts, cheese dishes, poultry, etc. Nutritional breakdowns are given for each dish, along with preparation and cooking times. Cooking techniques and tips are covered in the front section, while the back section gets into more elaborate information like planning menus and food storage. Not a gourmet cookbook, this is basic training: indispensible for novices and a great safety net for experienced cooks who habitually roast.
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