Good Housekeeping Step by Step Cookbook : More Than 1,000 Recipes 1,800 Photographs 500 Techniques
Editorial Reviews
Washington Post, October 22, 1997
This well-photographed, tremendously useful book from the popular 112-year-old magazine mirrors many changes in American cooking and eating in the past decade or so. Start with the notion that the public wanted and needed a (not inexpensive) step-by-step cookbook: "We've been hearing for the past four or five years about culinary illiteracy," says Susan Westmoreland, the magazine's food director and head of the large team that put the book together. "But there's an interest coming back." Why? "We want to be competent at everything we do," she observes, "and one of those things is taking care of your family."
The book's approach assumes: 1) supermarket shopping, and 2) a mostly non-urban reading public that includes young mothers as well as the folks who've subscribed to Good Housekeeping for 30 to 40 years. Good Housekeeping has discovered that today's homemakers, who often hold down jobs as well, are probably different from their mothers: They're afraid of roasts (and therefore need to be taught) but also want to stir-fry and grill (so those instructions are needed too). And they're willing to experiment with ethnic flavorings but are not likely to mail-order ingredients (nevertheless, a small source list is provided).
This book includes information on just about everything a home cook needs: equipment, food safety and storage, solid recipes-the works. There are even unexpected but highly useful non-recipe driven photographs, like what a portion size looks like and how to set a proper table. A glossary takes the reader from "al dente" to "zest" and includes both simple ("simmer") and more sophisticated ("eau-de-vie") terms. Not all the recipes have step-by-step photos, but enough do to promote basic cooking confidence. After she looked at the book in search of pictures for this week's front page, the Food section's art director was so encouraged she bought it on her way home.
The triple-tested recipes, for both gas and electric stoves, range from American standards to ethnic foods made familiar by restaurant eating (think quesadillas, bouillabaisse, Italian seafood salad).
--This text refers to an out of print or unavailable edition of this title.
Detroit Free Press, November 19, 1997
With more than 1,000 recipes and 1,800 color photographs, "The Good Housekeeping Step-by-Step Cookbook" is "not be missed - this book is fabulous," says Kitchen Glamour's Toula Patsalis. The photos are practical and instructive, showing how a dish should look at key points in its preparation. This is great for beginning cooks.
--This text refers to an out of print or unavailable edition of this title.
Good Housekeeping Step by Step Cookbook : More Than 1,000 Recipes 1,800 Photographs 500 Techniques
Good Housekeeping Step by Step Cookbook: More Than 1,000 Recipes 1,800 Photographs 500 Techniques,From the Editors of Good Housekeeping,Susan Westmoreland,Hearst,1588162745,Cooking,Cooking / Wine,General,Methods - General,Cooking / General,STUDY NOTES - SparkCharts,Sale Books
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