Description:
Editorial Reviews
Amazon.com Review
Hundreds of black-and-white photos, animated drawings, and quaint color spreads of prepared dishes aid you in using the recipes. Beginners learn how to measure ingredients, choose the best economical cuts of meat, and cut up round and sheet cakes for serving. There is even a section on how to set the table. This loose-leaf book contains enough recipes to fill a 12-page, double-column index. Best of all, perhaps, is the "Shortcut" section, where useful tips include cleaning a grater of cheese residue by rubbing it with a piece of stale bread. These are interspersed with 15 ways to recuperate from overwork. One suggestion is to lie down on the kitchen floor on your back and relax for three to five minutes. Still a good idea, though few people have a kitchen large enough to try this. --Dana Jacobi
About the Author
With more than 75 million cookbooks sold since 1950, Betty Crocker is the name Americans trust most to level the culinary playing field with innovative new ways to make delicious simple through reliably tasty and intuitive kitchen solutions. For 100 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines, and social media.
Reviews:
5.0 out of 5 stars Large book
Cool book great recipes.
5.0 out of 5 stars Excellent Resource
I consider myself an experienced cook (Generation Y).I can generally follow any recipe. I can also find recipes on the internet or research several recipes to come up with a master recipe.What lead me to get this book was an antique doughnut cutter and a modern biscuit recipe.I made the biscuits with the old doughnut cutter (which is about the size of a vintage biscuit cutter). To my surprise I had 28 biscuits, not 10 like the recipe said.I became curious about new and old portion sizes at this point and decided to purchase a vintage cook book. I purchased this book based on the reviews it received.The portions are indeed smaller. But I got other unexpected bonuses.Upon reading the front of this book you'll understand that they took a more regimented scientific approach to perfecting these recipes. Looks like they researched a lot of recipes and worked out the kinks in their test kitchens for optimal results.If you follow the steps it should come out right. This is unlike many of the recipes of the internet which only work right in the recipe writer's particular kitchen conditions.Sections are broken out differently than what the younger of us are used to. They are generally sectioned by that type of item you are trying to cook instead of the typical breakfast, lunch and dinner.For example, quick breads, and yeast breads have their own sections. There also will be subsections for biscuits, corn cakes, and doughnuts.But what is really nice is before each section and subsection there is detail on how to have optimal success with the type of item you are making.The pies section shows how to make perfect pie dough with pictures step by step in the front. Then it is followed by pie dough recipes.I made my first fresh cherry pie from this book, and it came out perfect. The first slice didn't even crumble. Hint: There's an extra step most pie dough recipes omit.Another useful feature is the 'key' recipe which I'm noticing is coming out of cook book vogue.You have the basic recipe and under it there will be a listing of alterations for that recipe.I did try the Chocolate Devil's Food Cake (Black Midnight) as recommended by one of the other reviewers.They are right. You don't need a boxed cake mix, ever.Along with the 'How to' pictures, there's quaint illustrations and descriptions which are delightful and insightful to those not born in that era.Did you know there are 7 food groups? Not 5?This book has off hand mention of dinner parties were Betty herself came up with a particular recipe, isn't that a trip?This is an interesting historical reference.I purchased a used copy of the bound original 1950 printing.It does not have the ring binder, but totally worth the pages not ripping out!I also got a well worn copy of the Better Home and Gardens Cook Book from 1951 which has the binder. You can't turn a page without it ripping. Get bound if you can.This book is very heavy on the breads and cakes, but realize that this book was written by General Mills.I'm also pretty sure that the main and side dishes back then were a little plainer in variety than what we are used to today.My only complaint is the book is literally an antique.I keep it on a separate table away from the cooking area to prevent damage but I will still catch the husband pouring milk above it from time to time, lol.This book is also responsible for my new vintage pyrex habit, so buyer beware.
5.0 out of 5 stars GREAT cookbook
Wonderful book. great recipes. Easy and clear instructions. Sadly I had to send it back. I did not know the gift recipient had 3 of them (my oops)
5.0 out of 5 stars Item was bought as used but is in brand new condition.
This cookbook is on brand new shape. Very happy about condition of book and very low price.
4.0 out of 5 stars A little pricey, but great tips and tricks
This book was a little on the pricey side, but I’m actually glad I invested in it. Not only is it a great glimpse into American popular culture in the 1950’s, it is one of the few cookbooks I’ve ever come across that is near universally applicable. By that, I mean there is actually a couple pages dedicated to explaining to readers how to adjust recipes for DIFFERENT ALTITUDES! I cannot overstate how rare it is to find a book that bothers to go into detail about how a baking recipe should be adjusted for multiple different altitudes. Most cookbooks these days are only geared towards audiences who live at or close to sea level, so if you live up in the mountains, you better be really experienced or buy a book specifically written for high altitudes and pray the recipe you’re looking for is in there.I’m not saying that the recipes are necessarily foolproof (if there’s anything I’ve learned about baking, it’s that ANYTHING can happen), but they are incredibly accessible whether you’re a professional baker, or a high school or college student who’s just started learning to cook for themselves.One thing I would mention, however, is the importance of reading through the recipe you’re using a few times before you actually make it. Since this reprint is of the 1950 edition, every recipe is from scratch, so your time for mixing is limited by however long the leveners used are active - which can range anywhere from 5 to 20 minutes.
5.0 out of 5 stars How I learned to cook
This cookbook is exactly like the one I used to have many years ago. I was watching Reba and a copy of this was in her kitchen. I never could remember the exact name until I saw it on Reba lol. I looked on Bolo and they had some! Ordered immediately. Once I received it I went to the blueberry muffin recipe and made them. Yep. It is THE BEST cookbook ever. Oh how I missed it. And it smells so amazing. Just like an old book should. It is in amazing condition considering it’s age. The pages are all in tact. My mother got me one like this when I was 20 and I’m 64 now. When I told her I found one she was so happy. She is now 90. Very happy with my purchase. So glad I found the right one.
5.0 out of 5 stars Just what I have been looking for
As far as I can tell, this is a true replica of the original, the one I used as a young homemaker in the 1960s. When mine began to come apart from so much use, I bought a new one and threw the first one out - not knowing that a lot of the recipes I used regularly were not in the new version. So this cookbook makes me very happy.
5.0 out of 5 stars Best Cookbook EVER
My mom and dad received the original one when they were married. I still have it, but it's fragile. Found one in an antique store that was in better shape, but it's still fragile. SO, bought myself a brand new one. HIGHLY recommend this for anyone learning to cook or if you don't feel very confident in the kitchen. Yes, it's somewhat dated in some very few areas. BUT, it has valuable information that will help with substitutions, cheaper cuts of meats, pot and pan selection and explains why. This gem has been my go to cookbook for way longer than I care to admit. And the throw back pictures of kitchens is so much fun!
Delightful copy of the vintage 1950 first addition, passed from mother to daughter for generations
I'm thrilled with this purchase. It is the hardcover version of the 1950 edition. I bought it used from an Bolo's Marketplace seller, and it arrived in perfect condition. This is not the original but a reprint by Rodale - a company I like and trust, having purchased many books from them in the past. Unless you are a collector and prefer the original edition, you will be delighted with this.The pages are on glossy stock and the hard cover has a finish on it that allows for quick wipe up if it is soiled or just dusty from the shelf.I had been given the 1969 hardcover fourth edition when I married - the one with the divided pie illustration on front and it's been my stand-by for so many decades that pages are falling out, some of the print obliterated from pages being stuck together with cake batter etc, and the front cover torn off (it has survived toddlers to teens, even if limping through the last few years). So I went looking for a replacement.One thing I didn't like about the newer 1969 edition I had was that quite a few recipes used products I had to buy to make the recipe - as cake mix to make a certain cake etc. I don't like cutting corners and always preferred to make everything 'from scratch'. As a proponent of the 'slow food' movement, I was absolutely delighted that this beautifully illustrated book uses the basic ingredients I prefer.I also bought this vintage reprint for its historic value, having been printed just before I was born. The pictures brought back memories of that decade and my mother made those same recipes when I was a child. I read the book for pleasure and don't limit its use to the kitchen.One thing I did find less valuable in this vintage edition compared to the later edition I've had for many years was the use of 'key' or basic recipes since some recipes offer different versions of the basic one, usually by adding a thing or two, such as basic pancakes and then blueberry by adding a small handful of berries. Sometimes it was straightforward and clear, and at others it was all over the page and confusing. So the clear layout of the later edition was preferable. However, once you get the hang of it, it's fine.I have made so many recipes for my family from these two books over the decades: Bread and rolls, cakes, scones, pies - especially pies - wonderful recipes, and I also used it to cook and stuff my very first turkey as a bride. I still use their stuffing and cranberry sauce recipes. I just made their pumpkin pie for Thanksgiving last week - still the best. All the recipes are scrupulously kitchen tested and always give excellent results. They also taught me how to cook - weights and measures, substitutions, cooking terms, techniques, meal planning, food storage, equipment to buy and other excellent information.I gave my daughter, at her wedding shower, a copy of the 1969 edition I'd used when she was just born. I'm proud to say that she is an excellent cook and has used her book ever since. She makes the chocolate cream pie for every holiday meal - her husband's favourite. It's still one of the best gifts a bride can receive.Times have changed and so have our eating habits. You may wish to substitute virgin coconut oil for lard or shortening for instance, but I still find this book and its recipes relevant to today's food preparation. I highly recommend this vintage cookbook. If you buy it, you won't be sorry and might even keep up the tradition and give your own daughter or granddaughter the most useful and instructive cookbook that will last throughout her life
Just the book I wanted
A close friend had this original book, that wa bought way back in the 50's. Instead of scanning the whole book, which was in tatters, I thought it was more sensible to buy. I'm very glad I did!
Great classic cookbook
Excellent book. I bought it used, it was in great conditions. Easy pictured step by step recipes.
Comme chez Maman
J’habite en France et je voulais montré a mes amis que la cuisine Américaine c’est pas que des hamburgers. Cette livre et facile et surtout très bonne.
Nostalgisches und praktisches Koch- und Backbuch
Ein Reprint aus den 1950er Jahren ist dieses praktische Koch- und Backbuch in englischer Sprache. Im Gegensatz zu manchen anderen Rezeptbüchern, ist dieses Exemplar ein Ringbuch! Die Seite bleibt somit tatsächlich aufgeschlagen und es kann nicht von selbst zuklappen. Das zweite praktische ist die Einteilung per Register. Jedes Kapitel steht Karteikartenartig hervor und man schlägt zielgerichtet das gesuchte Kapitel auf.Folgende Kapitel sind enthalten:- How to do- Meal Planning / Table Service- Appetizers- Beverages- Breads, Quick- Breads, Yeast- Cakes (eine riesige Auswahl! Schoko- / Yellow- / White- / Sponge- / Angel- / Ciffon Cakes, etc....)- Frostings- Cookies- Desserts- Eggs- Meat, Fish- Pies- Salads- Sauces- Soups- Supper Dishes- Vegetables- Short cuts- IndexJedes der einzelnen Kapitel wird mit einem Farbfoto eingeführt, auf dem man eine Auswahl der Gerichte/Kuchen des Kapitels sehen kann. Ich würde sagen, daß besonders die Kapitel mit den Süßspeisen (Cakes, Cookies, Dessert, Pie) besonders umfangreich sind, verglichen mit den Kapiteln die nötig sind für die Vorspeisen bzw. Hauptgerichte.Mich hat dies aber kaum gestört, da mich ohnehin speziell die amerikanischen Kuchen interessiert hatten. So mancher Gast ist von den ihm noch unbekannten Kuchen sehr angetan.Da die Rezepte nicht nach dem metrischen System funktionieren (keine Angaben in Gramm oder gar ml) sondern nur in der Einheit "Cup" ist es ratsam, sich einen Cup Satz mit 1 Cup / 1/2 Cup / 1/4 Cup / 1/3 Cup zuzulegen. Wenn man den Angel Food Cake zubereiten möchte, dann ist eine Angel Food Backform sehr ratsam, da sich der empfindliche, luftige Teig darin besonders gut backen läßt (hat eine Röhre in der Mitte) und nach dem auskühlen kann man diese Kuchenform leicht auseinander Lösen, um den Teig ohne zu quetschen herauszubekommen.Also eine gewisse Vorbereitung bei einzelnen Rezepten ist wirklich nötig. Ansonsten kann man den größten Teil der Kuchenrezepte in Springformen backen.Ansonsten sind alle Rezepte unkompliziert und einfach nachzukochen. Die Zutaten sind in jedem Supermarkt erhältlich. Die Anleitungen erscheinen mir nachvollziehbar und insgesamt erinnert mich dieses Werk von "Betty Crocker" an Vergleichbare Reprinte von "Dr. Oetker" mit dem Unterschied, daß die Kuchen mal andere Sorten sind - bzw. die "Frostings" geschmackliche Überraschungen bieten - im Gegensatz zu einer deutschen Buttercreme oder Schokoglasur.Ich kann dieses Ringbuch wirklich nur weiterempfehlen.
Visit the Harvest Store
Betty Crocker's Picture Cook Book
AED19475
Quantity:
Order today to get by 7-14 business days
Delivery fee of AED 20. Free for orders above AED 200.
Imported From: United States
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Visit the Harvest Store
Betty Crocker's Picture Cook Book
AED19475
Quantity:
Order today to get by 7-14 business days
Delivery fee of AED 20. Free for orders above AED 200.
Imported From: United States
At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.
BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.
Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.
If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.
Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.
All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.
While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.
Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
Description:
Editorial Reviews
Amazon.com Review
Hundreds of black-and-white photos, animated drawings, and quaint color spreads of prepared dishes aid you in using the recipes. Beginners learn how to measure ingredients, choose the best economical cuts of meat, and cut up round and sheet cakes for serving. There is even a section on how to set the table. This loose-leaf book contains enough recipes to fill a 12-page, double-column index. Best of all, perhaps, is the "Shortcut" section, where useful tips include cleaning a grater of cheese residue by rubbing it with a piece of stale bread. These are interspersed with 15 ways to recuperate from overwork. One suggestion is to lie down on the kitchen floor on your back and relax for three to five minutes. Still a good idea, though few people have a kitchen large enough to try this. --Dana Jacobi
About the Author
With more than 75 million cookbooks sold since 1950, Betty Crocker is the name Americans trust most to level the culinary playing field with innovative new ways to make delicious simple through reliably tasty and intuitive kitchen solutions. For 100 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines, and social media.
Reviews:
5.0 out of 5 stars Large book
Cool book great recipes.
5.0 out of 5 stars Excellent Resource
I consider myself an experienced cook (Generation Y).I can generally follow any recipe. I can also find recipes on the internet or research several recipes to come up with a master recipe.What lead me to get this book was an antique doughnut cutter and a modern biscuit recipe.I made the biscuits with the old doughnut cutter (which is about the size of a vintage biscuit cutter). To my surprise I had 28 biscuits, not 10 like the recipe said.I became curious about new and old portion sizes at this point and decided to purchase a vintage cook book. I purchased this book based on the reviews it received.The portions are indeed smaller. But I got other unexpected bonuses.Upon reading the front of this book you'll understand that they took a more regimented scientific approach to perfecting these recipes. Looks like they researched a lot of recipes and worked out the kinks in their test kitchens for optimal results.If you follow the steps it should come out right. This is unlike many of the recipes of the internet which only work right in the recipe writer's particular kitchen conditions.Sections are broken out differently than what the younger of us are used to. They are generally sectioned by that type of item you are trying to cook instead of the typical breakfast, lunch and dinner.For example, quick breads, and yeast breads have their own sections. There also will be subsections for biscuits, corn cakes, and doughnuts.But what is really nice is before each section and subsection there is detail on how to have optimal success with the type of item you are making.The pies section shows how to make perfect pie dough with pictures step by step in the front. Then it is followed by pie dough recipes.I made my first fresh cherry pie from this book, and it came out perfect. The first slice didn't even crumble. Hint: There's an extra step most pie dough recipes omit.Another useful feature is the 'key' recipe which I'm noticing is coming out of cook book vogue.You have the basic recipe and under it there will be a listing of alterations for that recipe.I did try the Chocolate Devil's Food Cake (Black Midnight) as recommended by one of the other reviewers.They are right. You don't need a boxed cake mix, ever.Along with the 'How to' pictures, there's quaint illustrations and descriptions which are delightful and insightful to those not born in that era.Did you know there are 7 food groups? Not 5?This book has off hand mention of dinner parties were Betty herself came up with a particular recipe, isn't that a trip?This is an interesting historical reference.I purchased a used copy of the bound original 1950 printing.It does not have the ring binder, but totally worth the pages not ripping out!I also got a well worn copy of the Better Home and Gardens Cook Book from 1951 which has the binder. You can't turn a page without it ripping. Get bound if you can.This book is very heavy on the breads and cakes, but realize that this book was written by General Mills.I'm also pretty sure that the main and side dishes back then were a little plainer in variety than what we are used to today.My only complaint is the book is literally an antique.I keep it on a separate table away from the cooking area to prevent damage but I will still catch the husband pouring milk above it from time to time, lol.This book is also responsible for my new vintage pyrex habit, so buyer beware.
5.0 out of 5 stars GREAT cookbook
Wonderful book. great recipes. Easy and clear instructions. Sadly I had to send it back. I did not know the gift recipient had 3 of them (my oops)
5.0 out of 5 stars Item was bought as used but is in brand new condition.
This cookbook is on brand new shape. Very happy about condition of book and very low price.
4.0 out of 5 stars A little pricey, but great tips and tricks
This book was a little on the pricey side, but I’m actually glad I invested in it. Not only is it a great glimpse into American popular culture in the 1950’s, it is one of the few cookbooks I’ve ever come across that is near universally applicable. By that, I mean there is actually a couple pages dedicated to explaining to readers how to adjust recipes for DIFFERENT ALTITUDES! I cannot overstate how rare it is to find a book that bothers to go into detail about how a baking recipe should be adjusted for multiple different altitudes. Most cookbooks these days are only geared towards audiences who live at or close to sea level, so if you live up in the mountains, you better be really experienced or buy a book specifically written for high altitudes and pray the recipe you’re looking for is in there.I’m not saying that the recipes are necessarily foolproof (if there’s anything I’ve learned about baking, it’s that ANYTHING can happen), but they are incredibly accessible whether you’re a professional baker, or a high school or college student who’s just started learning to cook for themselves.One thing I would mention, however, is the importance of reading through the recipe you’re using a few times before you actually make it. Since this reprint is of the 1950 edition, every recipe is from scratch, so your time for mixing is limited by however long the leveners used are active - which can range anywhere from 5 to 20 minutes.
5.0 out of 5 stars How I learned to cook
This cookbook is exactly like the one I used to have many years ago. I was watching Reba and a copy of this was in her kitchen. I never could remember the exact name until I saw it on Reba lol. I looked on Bolo and they had some! Ordered immediately. Once I received it I went to the blueberry muffin recipe and made them. Yep. It is THE BEST cookbook ever. Oh how I missed it. And it smells so amazing. Just like an old book should. It is in amazing condition considering it’s age. The pages are all in tact. My mother got me one like this when I was 20 and I’m 64 now. When I told her I found one she was so happy. She is now 90. Very happy with my purchase. So glad I found the right one.
5.0 out of 5 stars Just what I have been looking for
As far as I can tell, this is a true replica of the original, the one I used as a young homemaker in the 1960s. When mine began to come apart from so much use, I bought a new one and threw the first one out - not knowing that a lot of the recipes I used regularly were not in the new version. So this cookbook makes me very happy.
5.0 out of 5 stars Best Cookbook EVER
My mom and dad received the original one when they were married. I still have it, but it's fragile. Found one in an antique store that was in better shape, but it's still fragile. SO, bought myself a brand new one. HIGHLY recommend this for anyone learning to cook or if you don't feel very confident in the kitchen. Yes, it's somewhat dated in some very few areas. BUT, it has valuable information that will help with substitutions, cheaper cuts of meats, pot and pan selection and explains why. This gem has been my go to cookbook for way longer than I care to admit. And the throw back pictures of kitchens is so much fun!
Delightful copy of the vintage 1950 first addition, passed from mother to daughter for generations
I'm thrilled with this purchase. It is the hardcover version of the 1950 edition. I bought it used from an Bolo's Marketplace seller, and it arrived in perfect condition. This is not the original but a reprint by Rodale - a company I like and trust, having purchased many books from them in the past. Unless you are a collector and prefer the original edition, you will be delighted with this.The pages are on glossy stock and the hard cover has a finish on it that allows for quick wipe up if it is soiled or just dusty from the shelf.I had been given the 1969 hardcover fourth edition when I married - the one with the divided pie illustration on front and it's been my stand-by for so many decades that pages are falling out, some of the print obliterated from pages being stuck together with cake batter etc, and the front cover torn off (it has survived toddlers to teens, even if limping through the last few years). So I went looking for a replacement.One thing I didn't like about the newer 1969 edition I had was that quite a few recipes used products I had to buy to make the recipe - as cake mix to make a certain cake etc. I don't like cutting corners and always preferred to make everything 'from scratch'. As a proponent of the 'slow food' movement, I was absolutely delighted that this beautifully illustrated book uses the basic ingredients I prefer.I also bought this vintage reprint for its historic value, having been printed just before I was born. The pictures brought back memories of that decade and my mother made those same recipes when I was a child. I read the book for pleasure and don't limit its use to the kitchen.One thing I did find less valuable in this vintage edition compared to the later edition I've had for many years was the use of 'key' or basic recipes since some recipes offer different versions of the basic one, usually by adding a thing or two, such as basic pancakes and then blueberry by adding a small handful of berries. Sometimes it was straightforward and clear, and at others it was all over the page and confusing. So the clear layout of the later edition was preferable. However, once you get the hang of it, it's fine.I have made so many recipes for my family from these two books over the decades: Bread and rolls, cakes, scones, pies - especially pies - wonderful recipes, and I also used it to cook and stuff my very first turkey as a bride. I still use their stuffing and cranberry sauce recipes. I just made their pumpkin pie for Thanksgiving last week - still the best. All the recipes are scrupulously kitchen tested and always give excellent results. They also taught me how to cook - weights and measures, substitutions, cooking terms, techniques, meal planning, food storage, equipment to buy and other excellent information.I gave my daughter, at her wedding shower, a copy of the 1969 edition I'd used when she was just born. I'm proud to say that she is an excellent cook and has used her book ever since. She makes the chocolate cream pie for every holiday meal - her husband's favourite. It's still one of the best gifts a bride can receive.Times have changed and so have our eating habits. You may wish to substitute virgin coconut oil for lard or shortening for instance, but I still find this book and its recipes relevant to today's food preparation. I highly recommend this vintage cookbook. If you buy it, you won't be sorry and might even keep up the tradition and give your own daughter or granddaughter the most useful and instructive cookbook that will last throughout her life
Just the book I wanted
A close friend had this original book, that wa bought way back in the 50's. Instead of scanning the whole book, which was in tatters, I thought it was more sensible to buy. I'm very glad I did!
Great classic cookbook
Excellent book. I bought it used, it was in great conditions. Easy pictured step by step recipes.
Comme chez Maman
J’habite en France et je voulais montré a mes amis que la cuisine Américaine c’est pas que des hamburgers. Cette livre et facile et surtout très bonne.
Nostalgisches und praktisches Koch- und Backbuch
Ein Reprint aus den 1950er Jahren ist dieses praktische Koch- und Backbuch in englischer Sprache. Im Gegensatz zu manchen anderen Rezeptbüchern, ist dieses Exemplar ein Ringbuch! Die Seite bleibt somit tatsächlich aufgeschlagen und es kann nicht von selbst zuklappen. Das zweite praktische ist die Einteilung per Register. Jedes Kapitel steht Karteikartenartig hervor und man schlägt zielgerichtet das gesuchte Kapitel auf.Folgende Kapitel sind enthalten:- How to do- Meal Planning / Table Service- Appetizers- Beverages- Breads, Quick- Breads, Yeast- Cakes (eine riesige Auswahl! Schoko- / Yellow- / White- / Sponge- / Angel- / Ciffon Cakes, etc....)- Frostings- Cookies- Desserts- Eggs- Meat, Fish- Pies- Salads- Sauces- Soups- Supper Dishes- Vegetables- Short cuts- IndexJedes der einzelnen Kapitel wird mit einem Farbfoto eingeführt, auf dem man eine Auswahl der Gerichte/Kuchen des Kapitels sehen kann. Ich würde sagen, daß besonders die Kapitel mit den Süßspeisen (Cakes, Cookies, Dessert, Pie) besonders umfangreich sind, verglichen mit den Kapiteln die nötig sind für die Vorspeisen bzw. Hauptgerichte.Mich hat dies aber kaum gestört, da mich ohnehin speziell die amerikanischen Kuchen interessiert hatten. So mancher Gast ist von den ihm noch unbekannten Kuchen sehr angetan.Da die Rezepte nicht nach dem metrischen System funktionieren (keine Angaben in Gramm oder gar ml) sondern nur in der Einheit "Cup" ist es ratsam, sich einen Cup Satz mit 1 Cup / 1/2 Cup / 1/4 Cup / 1/3 Cup zuzulegen. Wenn man den Angel Food Cake zubereiten möchte, dann ist eine Angel Food Backform sehr ratsam, da sich der empfindliche, luftige Teig darin besonders gut backen läßt (hat eine Röhre in der Mitte) und nach dem auskühlen kann man diese Kuchenform leicht auseinander Lösen, um den Teig ohne zu quetschen herauszubekommen.Also eine gewisse Vorbereitung bei einzelnen Rezepten ist wirklich nötig. Ansonsten kann man den größten Teil der Kuchenrezepte in Springformen backen.Ansonsten sind alle Rezepte unkompliziert und einfach nachzukochen. Die Zutaten sind in jedem Supermarkt erhältlich. Die Anleitungen erscheinen mir nachvollziehbar und insgesamt erinnert mich dieses Werk von "Betty Crocker" an Vergleichbare Reprinte von "Dr. Oetker" mit dem Unterschied, daß die Kuchen mal andere Sorten sind - bzw. die "Frostings" geschmackliche Überraschungen bieten - im Gegensatz zu einer deutschen Buttercreme oder Schokoglasur.Ich kann dieses Ringbuch wirklich nur weiterempfehlen.
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