Note: This edition of Betty Crocker’s Cooky Book has been updated to include Metric equivalents.
Betty Crocker's Cooky Book is the complete cooky book—more than 450 recipes. dozens of appetizing full-color photographs, and many how-to-do-it sketches.
This treasury of cooky baking embraces all tastes—from the old-fashioned and traditional to the new and sophisticated. Plus a large section devoted entirely to holiday cookies.
Fun to use … perfect to give.
There is no aroma quite so inviting as that of cookies baking, whether ginger or chocolate or caramel. And there is no snack quite so satisfying as two or three fresh-from-the oven cookies with a cool glass of milk. Nor is there a gift quite so welcome as a lovingly wrapped package from home, brimming with cookies.
In this book you’ll find cookies in variety, cherished recipes from the past and recipes using the newest convenience products, hearty fruit-filled cookies and dainty decorated ones. First come the basic how-to’s of cooky-making called the Cooky Primer. Holiday cookies are next, with dozens of Christmas specialties to give and to serve. The Family Favorites chapter is chock full of cookies for lunchtime, snacktime, anytime—such good eating that we call them disappearing cookies. For treats on short notice, turn to Quick ’n Easy Cookies. Featuring variations of handy baking mixes. Following are Company-Best Cookies for teatime, some of them from far-off lands. The Best Cookies from my kitchens down through the years complete the book.
Remembering the motto “happy the home with the full cooky jar”, we hope you’ll turn to this book often.
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In an age when the leisure suit is considered ``classic,'' it is reassuring that a true example of the term exists. Now in its seventh incarnation since 1950, this cookbook still carries weight. Like its predecessors, it offers the comforting, literal-minded approach of the original, explaining basic techniques clearly but without condescension. The 40th-anniversary edition features dozens of recipes from previous editions among the nearly 1000 selections, as well as others from more ancient sources (e.g., The 1910 Gold Medal Flour Cook Book ) . Current culinary trends have been integrated into the book, with more emphasis on fresh fruits and vegetables, pasta and fish. The new fish and shellfish chapter is six times the length of its 1950 counterpart and contains, in addition to the ubiquitous ``Creamy Tuna Casserole,'' such modern fare as mahimahi in fennel sauce. Each chapter ends with ``fix-it-fast'' tips and nutrition tables listing calorie, cholesterol and nutritional analyses. And, in answer to the current interest in food history, sidebars recount such tidbits as how ``Lobster Newberg'' got its name (not from a man named Newberg) and how our views of garlic have altered. Few popular artifacts reflect cultural change as indirectly, yet thoroughly, as a cookbook, and few cookbooks mark 20th-century change as well as Betty Crocker's.