The best just keeps getting better — with this completely updated 50th Anniversary Edition

For 50 years Betty Crocker has reigned supreme in America’s kitchens, her trusted advice and easy-to-follow recipes helping cooks of all levels become confident in the kitchen. Now updated for the new millennium, the cookbook, nicknamed ?Big Red,? has been completely revised and updated to reflect the cooking trends and tastes of today. Stumped by chayote squash? Want to make a perfect apple pie or find new recipes for the bread machine? It’s all right here in this handy book:More than 950 recipes, from appetizers to desserts, to cover every cooking need ? pot roast, pasta, pumpkin bread, and moreStep-by-step line art and photographs with specific ?how-to? instructions to guide you through new techniquesBeautiful food photography that shows the finished results; i.d. photos of such foods as mushrooms and exotic fruits to help you shop with confidenceEasy meat-roasting charts, numbered recipe steps, and preparation times with each recipe that keep cooking simple and relaxingWith its fresh new design for 2000, Betty Crocker’s Cookbook will be everyone’s favorite kitchen companion, from new cooks to experienced home chefs looking for new ideas.What’s New in the 9th Edition:30-Minute Recipes and Reduced-Fat/Low-Calorie Recipes tagged so they can be found in a flashIndividual chapters on grilling and vegetarian mealsExpanded information on fruits and vegetablesCrockpot recipesInformation on organic foodLearn with Betty photographs that guide you through cooking techniquesDietary Exchanges in each recipe’s nutrition analysisBetty Crocker’s Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book’s strongest suit, and any cook–novice to professional–will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! –Arthur Boehm

Product Features

• Used Book in Good Condition