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A new edition of the best-selling cookbook features 1,200 kitchen-tested recipes, including six hundred new to this edition, along with menu suggestions, nutritional analyses, color-coded sections, step-by-step directions, full-color artwork, and more. 775,000 first printing.
- Sales Rank: #143507 in Books
- Brand: Brand: Better Homes n Gardens Books
- Published on: 1981-07
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Binding: Ring-bound
- 465 pages
Features
Amazon.com Review
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.
From Publishers Weekly
A chapter on Grilling and one devoted exclusively to Pasta are among the additions to the fresh and updated 11th edition of the famed red plaid cookbook from the nation's heartland. Also new are half of the 1200 recipes, symbols for quick and low-fat dishes, 450+ photographs and individual nutrition analyses. Still in place, however, is the Better Homes and Gardens Test Kitchen reliability that has made this basic and comprehensive guide a staple in millions of American kitchens since the 1930 first edition. The lead chapter, Cooking Basics, covers ingredients, techniques and menu plans. The following 20 chapters are arranged alphabetically by main ingredients (Beans, Rice & Grains; Meat) or course (Appetizers & Snacks; Desserts) and are marked (in the ring-bound edition) by color differentiated tabs. Tradition and today's thinking coexist comfortably here, with the recipes for Grits and for Cheese and Basil Polenta with Tomato-Basil Sauce appearing side by side. There's a Pepper-Lime Chicken a few steps away from Chicken Divan Casserole; Chocolate-Cherry frozen Yogurt next to a trifle recipe, and Chili Rellenos Casserole following a venerable Welsh Rabbit. Recipes calling for fresh ingredients healthfully and sensibly prepared and notably straightforward instructions on masterfully designed, inviting and family cook-friendly pages mark this comprehensive collection. 855,000 first printing; $1 million ad/promo.
Copyright 1996 Reed Business Information, Inc.
From the Inside Flap
Featuring over 1200 recipes--600 of them brand new--the "Better Homes and Gardens New Cook Book has been newly revised and updated, making American's favorite cookbook even more indispensable than ever. This Eleventh Edition is written specifically for the today's health-conscious cooks who are leading hectic and busy lives. With menu planning, cooking tips on low-fat and no-fat meals, and a guide to cooking terms, techniques and helpful hints from the Better Homes and Gardens Test Kitchen, this is a sourcebook for all who find themselves in the kitchen. The "New Cook Book covers everything from cooking basics to canning and freezing, breads and cakes to fish and shellfish, and meat and poultry to soups and stews. There are recipes for sauces and relishes, and sumptuous cookies and desserts. In addition there is a new chapters on Beans, Rice and Grains and a special chapter on Grilling.
Many of the recipes are designed for cooks on the go and preparation and cooking times are included for each recipe. Moreover, nutritional information is given for each recipes, and those low fat and no fat recipes are highlighted.
For generations, novices and experienced cooks alike have relied on the "Better Homes and Gardens New Cook Book for recipes that combine excellent flavor, ease of preparation, and balanced nutrition. Now completely revised and updated, America's bestselling cookbook promises to continue that tradition,
Most helpful customer reviews
104 of 106 people found the following review helpful.
Liked the 14th edition far more
By pommom
The 15th edition is not as friendly, easy to read, or informative as the 14th edition. The previous edition had more complete information, friendlier and more "comfort food recipes, and the print did not fade into the photo backgrounds as this edition does. Some of the basics (Macaroni Salad, German Potato Salad, Lollipops,Divinity, etc.) were replaced by more global concoctions (Ginger-spiced Cucumbers, Beet and Apple Salad, Curried Wild Rice Salad, etc.). I will miss the 14th edition and am sad to have lost the small tidbits of information provided throughout each section.
53 of 54 people found the following review helpful.
Great New Addition
By Amazon Customer
Recently I upgraded from the 1950's copy to this--I was a little worried that it would be a "book of Cilantro" so to speak, with everything new and nothing that I've come to know as B&H Cookbook style. Not the case! The book contains a mix of my old standby recipes, along with a ton of new ones. I really like the side-by-side recipe suggestions--one recipe that uses the leftovers from a different recipe.
For those who cook often, there's a hearty smattering of scratch recipes. For those who cook rarely (or those who have a cupboard full of random things), there are also a lot of recipes that use pre-made or canned ingredients.
Overall, very happy with this book.
164 of 179 people found the following review helpful.
It would be fantastic, if...
By Amazon Customer
It would be fantastic, if they would have left IN the good stuff and left OUT the over-processed ingredients. I have an early 90's version of this book my mother gave me, and it has lots of great recipes, PRESSURE canning instructions in detail, and very few "packaged" mentions aside from some noodles and canned goods like beans. Since these are modern times and home cooking is on the rise, I thought this version would be more updated, less condensed-soup casseroles and more back-to-basics cooking. Boy was I wrong! Every recipe I have tried so far, while good, had to be converted from "packaged this", "canned this", and "purchased that". Why do they have to tell you to used packaged, purchased stuff? Is "packaged spinach" necessary? It is far cheaper if you buy it in a bunch without the plastic wrapper! It seemed to be PUSHING processed plastic wrapped stuff on the reader, instead of encouraging wholesome natural food. I had hoped to find updated rules on pressure canning, as my old edition had charts and details that were current on the topic 20 years ago, but no... they barely even mention pressure canning is possible! It skims over canning fruits, and mostly focuses on canning pectin jellies. I like the recipe ideas, and the converted Falafel recipe was heavenly, but the emphasis on processed food has turned me off from buying an update when this wears out. BH&G, I am VERY disappointed. I wasn't expecting a "whole food" cookbook, but I was at least expecting much less processed stuff. After all, I bought a Cookbook, a book on how to cook, not a Throw-a-bunch-of-bags-and-cans-together-and-heat-it-up book!
Before you think this reviewer is an old fashioned cranky grandma, let me tell you about me. I am a 26 year old wife and mother of 1, who lives in a city, grows herbs and salad on her patio, and had a mother who taught me how to cook at a young age. She didn't believe in processed junk either. I never ate hamburger helper until I tried it as an adult. We are on a budget, but we eat organic whole foods all the time thanks to my savvy shopping habits. I buy lots of produce when it's in season and super cheap, then freeze and can it to eat later in the year. It tastes way better and fresher than those BPA lined tin-can veggies. I am not opposed to things like storebought whole grain noodles, but I just like homemade better so I make my own. I had hoped this cookbook would reflect the growing trend for healthsome food and wholesome cooking. I didn't expect to get whole grain whole food recipes, but this was sadly disappointing. For the budding cook, this is a bad book to learn from. It sets a poor example as is. If you are experienced, you can convert these recipes to something healthy and get some use of it.
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