Betty Crocker′s Cooky Book (Betty Crocker Cooking) Spiral-bound – Facsimile, 14 August 2002
From the Back Cover
About the Author
With more than 75 million cookbooks sold since 1950, Betty Crocker is the name readers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and the internet.
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- Publisher : John Wiley & Sons; Facsimile Edition (14 August 2002)
- Language : English
- Spiral-bound : 160 pages
- ISBN-10 : 0764566377
- ISBN-13 : 978-0764566370
- Item Weight : 794 g
- Dimensions : 22.61 x 2.54 x 26.52 cm
Best Sellers Rank:
#979,155 in Books (See Top 100 in Books)
- #30,603 in Food, Drink & Entertaining (Books)
- Customer Reviews:
Top reviews from other countries
This really is a 60's cookbook, containing as much a peek into the values and styles of the past as it does recipes. Looking through it again showed me that I have become accustomed to baking "perfect" creations - always striving for things NOT to look homemade. In the 60's, if this book is anything to go by, it was okay for baked goods to have a certain homemade look about them. Even in the chapters about baking for special occasions (Company's Coming!) the results are not perfect. There are other tell-tale signs of its age when one considers the ingredients of many of the recipes. Shortening is a common ingredient that I haven't seen much in modern baking as we are all supposed to be avoiding 'trans fats'. One reassuring thing about the recipes is that they all contain really common ingredients. So often today recipes include ingredients which are rare, expensive, or just impossible to find. Not a problem with this book - most of the recipes can be made from the average baker's pantry without too much fuss.
One thing to note, however, is that all of the recipes in this book are measured out "the American way" - that is to say using volume (cups) instead of weight. This follows for the oven temperatures, too - they appear in fahrenheit instead of celsius but are easily converted. Many of the ingredients are listed in an American way, too...like "confectioner's sugar" instead of "icing sugar", etc.
For me, this book is a walk down memory lane and I will be resurrecting many of my old favourites. I can unashamedly recommend it on "yumminess" if not on visual perfection. Happy Baking!