Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today by Betty Crocker Editors
Reviewed by L.D.Y.
Hardcover, 576 pages, 2000
Rating: 9/10
Reason for Reading: I’ve been looking for good, simple recipes, as well as something that covers the basics.
Synopsis: This cookbook covers the basics of cooking, such as how-to’s, stocking a pantry, and picking out good fresh food. The recipes cover comprehensive groupings: Appetizers & Beverages; Breads; Cakes & Pies; Cookies & Candies; Desserts; Eggs & Cheese; Meats; Poultry; Fish & Shellfish; Grilling; Rice, Grains & Beans; Vegetarian; Pasta; Salads & Salad Dressings; Sauces; Seasonings & Accompaniments; Stews; Soups & Sandwiches; Vegetables & Fruits.
Why you should read this book: An excellent book for beginners who want to be able to progress to a more intermediate level of cooking within the same cookbook; also good to have around just for quick references. Everything you need to know is clearly spelled out, such as the difference between a simmer and a boil. The recipes are largely classic dishes, easy to follow, and generally three to five simple steps. Each recipe lists preperation time as well as cooking time. Also included are nutritional values and options for some recipes to make a lighter version.
Why you should avoid this book: The obvious drawback with covering so many areas is that there’s no room for specialization. There’s minimal ethnic recipes, for example, and those that are included are the most common and basic. Pictures are only included for some recipes, which means missing out on being inspired to try a dish that catches your eye, in addition to the obvious problem of wanting to know what the finished meal should look like.
Opening paragraph:
Dear Friends,
Here it is - my newest edition of Betty Crocker’s Cookbook, also fondly known as “Big Red.” This indispensable kitchen resource brings 50 years of cooking and baking success from my kitchen to yours.
Fabulous quotes:
When the coals are 80 percent ashy gray in daylight, they are ready for grilling. (After dark, coals are ready when they have an even red glow.) Bright red coals are too hot, black coals are too cool and a mix of red and black coals gives off uneven heat. Coals that are too cool can cause the food to have an off-flavor from charcoal lighter that has not vaporized.
French Omelet-Fast
Prep: 10 min * 1 serving
Serving an omelet on a warm plate is a nice touch. Just rinse the serving plate with hot water to warm it, then dry it thoroughly.2 teaspoons butter or stick margarine
2 large eggs, beaten1. Heat butter in 8-inch omlet pan or skillet over medium-high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom.
2. Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook - omelet will continue to cook after folding.
3. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.
Also recommended: Better Home and Gardens New Cookbook by Bh&G Editors.
Also by this author: Betty Crocker’s Win at Weight Loss; The Cheerios Cookbook; Preserves and Canning: Secrets Your Grandma Never Taught You; Betty Crocker Low-Carb LifestyleCookbook : Easy and Delicious Recipes to Trim Carbs and Fat; Betty Crocker Grilling Made Easy; Betty Crocker Basics : How to Cook and Entertain with Confidence; Betty Crocker Bisquick Impossibly Easy Pies; Betty Crocker Dinner Made Easy with Rotisserie Chicken; Betty Crocker Celebrate; Betty Crocker Bisquick II Cookbook; Betty Crocker Easy Family Dinners; Cooky Book; Betty Crocker’s Best Christmas Cookbook; Betty Crocker’s More Slow Cooker Recipes Cookbook; Betty Crocker’s 4-Ingredient Dinners; Betty Crocker’s Cookie Book; Betty Crocker’s Complete Thanksgiving Cookbook; Betty Crocker’s Diabetes Cookbook; Betty Crocker’s Great Grilling Cookbook; Betty Crocker’s New Cake Decorating Book; Betty Crocker’s Ultimate Cake Mix Cookbook; Betty Crocker’s Low-Fat, Low Cholesterol; Betty Crocker’s Cooking for Two; Betty Crocker’s Eat and Lose Weight; Betty Crocker’s Vegetarian Cooking; Betty Crocker’s Quick & Easy; Betty Crocker’s Kids Cook!; Betty Crocker’s Bisquick Cookbook; Betty Crocker’s Picture Cookbook; Betty Crocker’s Slow Cooker Cookbook; Betty Crocker’s Cookbook for Boys and Girls; Betty Crocker Baking for Today: Always in Style, Always Gold Medal; Betty Crocker Healthy Heart Cookbook; Betty Crocker One-Dish Meals.
Author’s website: bettycrocker.com
© Lisa Yanaky 2003-2007