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Exciting new four-color ...
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Exciting new four-color photographs and more than 5,000 illustrations take you step by step through every phase of the cooking experience, demonstrating such techniques as measuring, dicing, julienning, grat-ing, beating, and folding. Over 1,400 recipes — from appetizers and soups to eggs and pasta, from meat and poultry to sandwiches and breads, from sauces and candy to desserts and beverages — have been triple-tested by Good Housekeeping for infallibility, ease, good taste and value.
Good Housekeeping recipes are always perfectly clear, taking the guesswork out of the kitchen. Instructions give at least two ways to determine the doneness of every dish, explain in detail all crucial techniques, give exact sizes and measurements, eliminate unnecessary steps, and supply overall preparation times for every recipe.
Other outstanding features include:
Complete menus for entertaining
A chapter devoted to microwave cooking: more than 70 new recipes, plus illustrated methods and techniques
A full-color photo gallery of over 900 dishes
Calorie counts and nutritional information for each recipe
An illustrated dictionary of herbs and spices, as well as a comprehensive glossary of food andcooking terms
Critical facts about different kinds of food, cooking times, cutting and carving directions, and storage procedures
2 tablespoons milk
1 41/2-ounce can shrimp
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon prepared mustard
2 English muffins, split
butter or margarine
1. In medium bowl with fork, beat eggs and milk. Drain shrimp and stir into eggs with salt, pepper and mustard. Toast muffins; butter and keep warm.
2. In 10-inch skillet, over medium heat, melt 1 tablespoon butter. Add egg mixture; cook, stirring lightly with fork.
3. When eggs are set and creamy, spoon over toast muffin halves. Serve immediately.
Color index page 28Begin 15 mins ahead2 servings459 cals per servingGood source of calcium, iron, vitamin A
Copyright ) 1989 and 1980 by The Hearst Corporation
Posted January 20, 2003
I bought this book in 1990 from a "door to door" salesman. I thought it "looked nice", and he reduced the price. BEST PURCHASE I EVER MADE! I have an entire cabinet of cookbooks, but if I had to give up all but one, this is the one I'd keep. I just bought the new paperback copy to take to our cabin (where I'm always at a loss because I didn't have this book there). GREAT RESOURCE.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 11, 2000
I first bought this book in 1982 when I started living on my own. It helped me tremendously in learning to cook for my self and others. The recipes are very good and all the basic are covered and illustrated. There are a variety of recipes ranging from pea soup to chateaubriand. This book is the cornerstone of all my kitchen knowledge it also covers microwave cooking, menu planning and entertaining (which spoon goes where). If you have not gone to a culinary school buy this book you will never regret it.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.