Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.


From Publishers Weekly
A chapter on Grilling and one devoted exclusively to Pasta are among the additions to the fresh and updated 11th edition of the famed red plaid cookbook from the nation's heartland. Also new are half of the 1200 recipes, symbols for quick and low-fat dishes, 450+ photographs and individual nutrition analyses. Still in place, however, is the Better Homes and Gardens Test Kitchen reliability that has made this basic and comprehensive guide a staple in millions of American kitchens since the 1930 first edition. The lead chapter, Cooking Basics, covers ingredients, techniques and menu plans. The following 20 chapters are arranged alphabetically by main ingredients (Beans, Rice & Grains; Meat) or course (Appetizers & Snacks; Desserts) and are marked (in the ring-bound edition) by color differentiated tabs. Tradition and today's thinking coexist comfortably here, with the recipes for Grits and for Cheese and Basil Polenta with Tomato-Basil Sauce appearing side by side. There's a Pepper-Lime Chicken a few steps away from Chicken Divan Casserole; Chocolate-Cherry frozen Yogurt next to a trifle recipe, and Chili Rellenos Casserole following a venerable Welsh Rabbit. Recipes calling for fresh ingredients healthfully and sensibly prepared and notably straightforward instructions on masterfully designed, inviting and family cook-friendly pages mark this comprehensive collection. 855,000 first printing; $1 million ad/promo. Copyright 1996 Reed Business Information, Inc.


Book Description
* More than 900 new recipes-1,200 in all-reflect current eating habits and lifestyles.<br><br>* 500 new photos-more than 700 in all-including 60 percent more of finished food than the last edition.<br><br>* Dozens of new recipes offer ethnic flavors, fresh ingredients, or vegetarian appeal.<br><br>* Many recipes feature make-ahead directions or quick-to-the-table meals.<br><br>* New chapter provides recipes for crockery cookers.<br><br>* Efficient, easy-to-read format, with recipes categorized into 21 chapters, each thoroughly indexed for easy reference.<br><br>* Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques.<br><br>* Appliance-friendly recipes help cooks save time and creatively use new kitchen tools.<br><br>* Nutrition information with each recipe, plus diabetic exchanges.<br><br>* Tab dividers already in place-minimal assembly for readers.<br><br>* Contemporary food photography attracts browsers and helps cooks discover new recipes to make.<br><br>* Icons identify low-fat, no-fat, fast, and best-loved recipes.<br><br>* Every recipe tested and perfected by the Better Homes and Gardens(r) Test Kitchen.<br><br>* Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents.<br><br>* Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

FROM OUR EDITORS

Versions of the Better Homes and Gardens Cookbook have been pleasing and educating families for over 70 years. Perhaps our palates are more sophisticated and our nutritional sense more developed these days, but the BH&G Cookbook has remained a top seller and a family favorite. The new edition, the 12th, helps explain why. This loose-leaf classic includes the charts and sidebars and glossaries that Mom and Dad loved, but also hundreds of all-new, kitchen-tested recipes and new information on kitchen appliances and equipment.

FROM THE PUBLISHER