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Betty Crocker's New International Cookbook, by Betty Crocker
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A new expanded edition offers hundreds of recipes from more than fifty countries, cooking and presentation tips, a glossary of ingredients and culinary terms, and scores of photographs.
- Sales Rank: #370868 in Books
- Published on: 1994-05
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x 8.25" w x 1.00" l,
- Binding: Hardcover
- 376 pages
From Publishers Weekly
Simplicity rules in this revised and expanded edition of one of the top three bestselling Betty Crocker cookbooks. Of the 450 easy-to-follow recipes culled from over 50 countries, more than 40% are new. Listed by their ethnic names, with English and phonetic pronunciation given, and quicker and easier to prepare than their original versions, recipes for these dishes, mostly down-to-earth country fare, retain their authenticity. Included are such well-known classics as French vegetable ragout (ratatouille), Russian salmon loaf (coulibiac), Irish stew and Swedish rye bread (limpa), as well as lesser-known African vegetable stew (vegetable biryani) and Hungarian fish with sour cream (betyar fogas). At heart a book intended for the uninitiated cook, the volume includes a glossary of foreign ingredients and terms, informative sidebar explanations, and a regional and general index. The color photography is unexceptional. 200,000 first printing ; first serial to Family Circle; Literary Guild selection.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
The recipes in the revised edition (40 percent new recipes) of Betty Crocker's International Cookbook ( LJ 12/15/80) are fairly predictable; there are indeed recipes from around the world, and this edition includes many ingredients unheard of in the past (lemongrass, harissa, fresh ginger). Many of the dishes, however, are all too familiar, and the authenticity of some recipes is questionable. The New York Times books are the standards, but the first edition of this was a runaway best seller, and there will be demand for this.
Copyright 1989 Reed Business Information, Inc.
Most helpful customer reviews
8 of 8 people found the following review helpful.
Best cookbook ever
By Dawn M. Rodriguez
I LOVE this cookbook. It's the only cookbook that I can honestly say that I haven't made a single bad dish from. The dishes are authentic as well. Just wish it was in print so I could give all my friends copies, then they wouldn't always be asking for the recipe. I have to admit that I didn't expect such a good, authentic international cookbook from Betty Crocker, but she sure delivered this time.
7 of 7 people found the following review helpful.
WOW! An Italian's perspective...
By Katerina
I purchased this used cookbook and have one question, "Why would anyone have given this gem up?" I am impressed with the simple ingredients and easy to follow directions. My 100% Greek mother-in-law has shown me (numerous times) how to create her son's favorite dishes. Simply put, (1) she made it too hard to follow, (2) I didn't have time to write anything down, and (3) I couldn't remember what I needed to. I've gotten around this dilemma with the help of Betty Crocker. The dishes are simple, delicious, and authentic. As far as my Italian favorites...they're just as good as my grandmother's recipes (***whispering***if not better)! I wish the book had more pictures, but the directions are so well written that the need for pictures is diminished substantially. I have NEVER written a review, but this book is worth my effort.
Coming from a person who loves to cook & eat, I find this book to be a culinary masterpiece. Oh, and I'm back on the good side of my mother-in-law (lol)!
11 of 11 people found the following review helpful.
Buy a used copy!!
By Dr. Lee D. Carlson
This cookbook is packed full of exotic but simple recipes and is a continuing source of culinary delight. The ingredients are readily available and the writing is very clear, with photographs for some of the dishes. Some of my favorite recipes are: - Sopa de Tortilla - Gazpacho (decrease the red wine vinegar to 1/4 cup) - Paella (open the clams and drain before cooking) - Coulibiac (use fresh dill weed only!) - Vatapa - Linguine con Vongole Bianco (al dente for linguine!!) - Chicken Curry - Coucous with Chicken - Gai Ding (the cashews should be raw) - Moui Nagden (steam green peppers and add them when the rest of the dish has cooked) - Carne Rellena - Feijoada - Cassoulet - Moussaka (use young eggplants) - Spanokopita - Irish Soda Bread
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