This bestselling classic has been completely updated, modernized and redesigned to be the one-stop kitchen reference for today's cook. New in this edition: -- All new design, including two-color text-- Recipes with numbered steps for easy use-- Preparation and cooking times with each recipe-- Lighter versions of favorite recipes-- Timesaving tips to make recipes even quicker-- 200 all-new color photographs-- All-new line art to make learning techniques easy-- Complete nutrition information with each recipe, including percentage of calories from fat-- Back cover of the book shows sample pages of the interior, so you can see the design even though it is shrink-wrappedPeople really rely on Betty Crocker, and all the information they have come to expect is here, revised to be up-to-the-minute.-- Over 900 recipes, from how to make coffee to rolling a fajita-- Recipes that call for readily available ingredients-- Definitions of cooking terms-- Microwave basics and tips-- The best -- and easiest -- way to cook anything, from oysters to apple pie to spaghetti squash-- Photographs to help identify foods, such as types of mushrooms and pasta-- Step-by-step photographs illustrating cooking techniques-- Complete roasting, broiling and microwaving charts for meat and poultry-- Trouble-shooting guides for successful baking-- Food safety facts-- High altitude cooking informationTrust Betty Crocker to make cooking easy, fun, and up-to-the-minute!
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In an age when the leisure suit is considered "classic," it is reassuring that a true example of the term exists. Now in its seventh incarnation since 1950, this cookbook still carries weight. Like its predecessors, it offers the comforting, literal-minded approach of the original, explaining basic techniques clearly but without condescension. The 40th-anniversary edition features dozens of recipes from previous editions among the nearly 1000 selections, as well as others from more ancient sources (e.g., The 1910 Gold Medal Flour Cook Book ) . Current culinary trends have been integrated into the book, with more emphasis on fresh fruits and vegetables, pasta and fish. The new fish and shellfish chapter is six times the length of its 1950 counterpart and contains, in addition to the ubiquitous "Creamy Tuna Casserole," such modern fare as mahimahi in fennel sauce. Each chapter ends with "fix-it-fast" tips and nutrition tables listing calorie, cholesterol and nutritional analyses. And, in answer to the current interest in food history, sidebars recount such tidbits as how "Lobster Newberg" got its name (not from a man named Newberg) and how our views of garlic have altered. Few popular artifacts reflect cultural change as indirectly, yet thoroughly, as a cookbook, and few cookbooks mark 20th-century change as well as Betty Crocker's.
Copyright 1991 Reed Business Information, Inc.
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Book Description Macmillan General Reference, 1991. Hardcover. Book Condition: New. book. Bookseller Inventory # 0130737682
Book Description Macmillan General Reference, 1991. Hardcover. Book Condition: New. 40th/Rngbd. Bookseller Inventory # DADAX0130737682
Book Description Macmillan General Reference, 1991. Hardcover. Book Condition: New. Bookseller Inventory # P110130737682