The 26-million-copy bestseller celebrates 40 years in print with a great new special heritage edition. Completely revised, it features special heritage recipes, fascinating food history, a complete nutritional breakdown for each dish, and gorgeous all-new photography. More than 1,000 recipes and 250 photographs and illustrations. 5-ring binder.The 26-million-copy bestseller celebrates 40 years in print with a great new special heritage edition. Completely revised, it features special heritage recipes, fascinating food history, a complete nutritional breakdown for each dish, and gorgeous all-new photography. More than 1,000 recipes and 250 photographs and illustrations. 5-ring binder.Read Less
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I have purchased this book numerous times for new brides. This copy was purchased for my son, who just got his own place.
It is the best mainstay cookbook for everything from how to make a basic white sauce to how many minutes/pound for various meats.
Not that I didn't enjoy my son's phone calls ;(
Mar 23, 2012
The Best Cookbook
I have been using this cookbook since 1987 and have about 30 other cookbooks, but none of them get used like this one. I wish they would reprint this one so I could stock up.
Apr 16, 2011
Very basic but what you are looking for. Just what I wanted. :)
Mar 3, 2011
BEST COOKBOOK plain and simple
My boyfriend is a great cook. He has used this book for YEARS. He swears by it and says the revised books just don't have it all. It was falling apart and he couldn't find it ANYWHERE! THANK YOU!!!!!!
Jan 18, 2011
There were a lot of pages that were creased, when I recieved the book.
Publishers Weekly, 1991-09-27 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. (Oct.)
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