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Want to see just what a treasured brand-new 1950 first edition Betty Crocker's Cook Book would like like? All the recipes in this 1998 printing appear, along with the photographs and art, just as they did in 1950. Eating habits may have changed since 1950, but the fond memories of sharing delicious recipes from this cookbook remain the same.
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Product details
Hardcover: 456 pages
Publisher: Rodale (1998)
Language: English
ISBN-10: 159486344X
ISBN-13: 978-1594863448
Package Dimensions:
9.7 x 6.6 x 1.2 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
754 customer reviews
Amazon Best Sellers Rank:
#89,869 in Books (See Top 100 in Books)
I grew up cooking from this book. When I married my Mom gave the original to me and I used it until it literally fell apart. I found another that was heavily annotated by the owner and now that was also falling apart. I'm so glad to have found this third replacement, same ed. and date, and in much better condition with no markings. A great cookbook. Much loved.
This is not the exact same cookbook my mom gave me, but it's great. My son and his family love it. I love the picture pages that show exactly how something should be made. I learned to cook so many things using my mother's cookbook, and now he and his family will be able to do the same. The substitutions page is a real life saver! I never used chocolate squares when I baked, just the cocoa and extra shortening! We never kept buttermilk, so I always used the substitution for that. I've used other substitutions on the page, too. Best yellow and devil's food cakes, cookies, including brownies, and so many more. Learned to make white sauce which I used many times after. Mock Chicken Pie and Texas Barbeque Sauce are two of my favorites. I could go on, but this is too long!
This cookbook is a classic and has great recipes. I've made several of the yeast bread recipes and they always turned out delicious. I especially loved the recipe for the crescent rolls and white bread. I love that the directions for the recipes are straightforward and doesn't waste time being long winded. Some of the recipes are a bit dated, but it's fun to read them anyway and to see what people ate back in the day. I would recommend this cookbook for people who are just learning how to cook.
My mom taught all of us kids to cook (my brother, too and he rocks the kitchen as does my sister.) We had several books that were the library of the kitchen (in 1960 BC Before Computers.) We had the New York Times, The Settlement Cookbook and this one, the Betty Crocker Picture Cook Book.This book is especially good for cakes and cookies and also good for plain roasts (chicken, turkey, beef.) It's not as good for vegetables and of course it has those "salads" that some food science person concocted and should never see the light of day, and things we won't eat anymore like beef tongue (we had it growing up and it's a fine source of meat protein and makes great cold cuts but you know times change.)The brownies on Page 190 are The Best if you like cake-style brownies. I prefer slightly cakey brownies. No frosting, with that slight glaze on top when they bake. I have never found a better recipe for this style brownie. If you like the fudge, deep chocolaty, soft kind, the NYT recipe book has those. They come out less tall and you have to cut those into finger like slices, too rich for a big square like these.My sister's specialty cake is in here, too, the Rich Silver Cake. This is a pure white cake made with egg whites, no yolks. It's delicious iced with dark ganache or a fluffy milk chocolate icing but takes other icings as well. Hers used to come out with a crumb like angel feathers. Her secret was in using the mixer to adequately blend all ingredients but not over mix. Page 151.My other cake fave is the Applesauce Cake, which I recently made for friends and it went down a real treat. Can be made as a loaf or round cake and if you have homemade applesauce it's even better.The cookies are also classic, including the refrigerator cookies. I used to make the oatmeal and freeze up the dough wrapped well in wax paper and plastic. I could then slice off a half dozen baked fresh cookies for dessert with home canned fruit and my husband was always surprised and cheered to get a fresh baked cookie. And you don't have the work of dough mixing and dropping cookies endlessly on a sheet once you freeze down a batch.The pictures are usually black and white in this book but there are a few colored spreads every few sections. You can see how far food styling has come in the years since. They aren't very appealing but the b&w photos are handy references and there are method photos.This is a good book for kids learning to cook. Plenty of the "home ec" basics.
My sister got this book for a wedding present and I've had some pretty remarkable dishes that she's made from it! When I saw it on Amazon I just couldn't turn it down. I chose to buy a used one and I certainly was not disappointed. The seller had listed it as in "Good" condition and in my opinion it was in "Excellent" condition. The cover and the binding was perfect with only slight wear on the bottom corners. All pages were accounted for and intact. Of course I didn't buy it for it's "book" value. Looking through it I found one recipe marked "good" from the previous owner and a food smudge on one of the brownie recipes. For me it just made the book all the more dear. Last night I made the very basic "fluffy meatloaf" and my family thought it was fantastic. What I find most endearing is all the tips on technique and little "how to" and "what to do if". There are recipes for "tongue" and "sweetbreads" that were popular in their day. I won't be making them in my kitchen, but it is interesting to read about. Best of all are a lot of recipes that have disappeared but should come back now with the advent of everyone wanting to eat healthier. A lot of the recipes in this book use simple honest foods from the garden (organic now) with fresh quality meat (back then the meat didn't have antibiotics and was grass fed). I'll think of my sister and her best cooking advice every time I use the book....."Anyone can cook, but few can master the art of measuring and the techniques of working with the ingredients"...and that's what makes a superb cook.
I bought this for my Mom to replace her ancient copy that had the cover held together with duct tape and tons of reinforcing rings for the pages that had ripped out the holes. Some of the recipes are updated to include more modern methods and products.
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