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Betty Crocker's International Cookbook
Hardcover: 372 pages
Publisher: Random House; 1st edition (September 12, 1980)
Language: English
ISBN-10: 0394504534
ISBN-13: 978-0394504537
Product Dimensions: 10.1 x 8.1 x 1.1 inches
Shipping Weight: 3.2 pounds
Publisher: Random House; 1st edition (September 12, 1980)
Language: English
ISBN-10: 0394504534
ISBN-13: 978-0394504537
Product Dimensions: 10.1 x 8.1 x 1.1 inches
Shipping Weight: 3.2 pounds
372 pages, Hardcover
First published January 1, 1980
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Displaying 1 - 8 of 8 reviews
February 18, 2020
Of the three international cookbooks I've read recently, this one is the best by far. The ad copy for it says it includes over 400 recipes; and with six Braille volumes containing over 1100 pages, that's definitely true. Kudos to Horizons for the Blind, who transcribed the book. First, they used smaller paper (8.5 X 11) which makes the volumes easier to handle, even if each volume was almost bursting at the bindings because of the number of pages in it! Second, they included both the indexes by region/country and by recipe title, making it easy to find things. Third, the Braille was beautiful--almost no errors, and the ones that did slip through may have been in the print, because most of them were just a failure to capitalize a letter at the beginning of a sentence in parentheses.
Then, there were the recipes. Welsh Rarebit; Yorkshire Pudding; Thousand Leaves Torte; Little Salzburger; Mu Shu Pork; Apple Charlotte ... Each recipe was preceded by a short paragraph that discussed its origin. Often, these introductory paragraphs included suggestions on what to serve the dish with.
Aside from the recipes, the book contained many do-ahead tips and helpful sections on proper food storage, choosing produce, how to cut various types of meat and fish, and interesting commentaries on a wide variety of ingredients.
This book is perfect for cooks of any skill level. Beginners won't be intimidated since there are easy-to-follow directions for every recipe; and experts won't be disappointed, since there are plenty of challenging culinary feats awaiting their skill (that Thousand Leaves Torte, for instance).
If I could only have one cookbook in my house, this would be it. I know I've probably said that before, but with the sheer variety of flavors and styles contained in this book, it has surpassed all others.
Then, there were the recipes. Welsh Rarebit; Yorkshire Pudding; Thousand Leaves Torte; Little Salzburger; Mu Shu Pork; Apple Charlotte ... Each recipe was preceded by a short paragraph that discussed its origin. Often, these introductory paragraphs included suggestions on what to serve the dish with.
Aside from the recipes, the book contained many do-ahead tips and helpful sections on proper food storage, choosing produce, how to cut various types of meat and fish, and interesting commentaries on a wide variety of ingredients.
This book is perfect for cooks of any skill level. Beginners won't be intimidated since there are easy-to-follow directions for every recipe; and experts won't be disappointed, since there are plenty of challenging culinary feats awaiting their skill (that Thousand Leaves Torte, for instance).
If I could only have one cookbook in my house, this would be it. I know I've probably said that before, but with the sheer variety of flavors and styles contained in this book, it has surpassed all others.
September 8, 2018
I have never used a cookbook as much as this one. Most people think of Betty Crocker for their packaged cakes, but this cookbook has some of the most recognized dishes of all of the major countries. Their recipes are ones I always go to first.
February 23, 2023
the illustrations and photography made this book totally more than worth the $.50 I spent on it at the thrift store, gorgeous. and honestly there are multiple recipes I actually want to make in here despite it being extremely 80’s (ie obsessed with using shortening and next to no seasoning.)
January 3, 2009
This was my first cookbook, and at the time the recipes seemed so exotic. I'm not sure how many of them I cooked, but I have many pages marked off as something I'd like to make. Looking back on it now, either I've become more worldly or cuisine has come a long way (or both). Growing up, I never cooked with coconut milk or curry spices or vegetables like artichokes or capers. Now these items are fairly commonplace to me. Some of the recipes are still pretty exotic for my tastes, but it'll be fun to try some of them as our girls grow up.
April 26, 2011
When I was growing up my mother would make the pasticcio recipe from this book. I adored it! Who would have thought cinnamon and parmesan cheese makes such a delicious topping? Peppered with dishes from a wide variety of cuisines the recipes may not be the most authentic but they are perfect for the home cook.
October 17, 2014
I was given the original edition as a gift. Without a doubt the cookbook that I go to the most. I'm not sure how later editions are, but I've been through more than one copy of the first. Dishes are indezed by the country, by the ingredients, or by name. Also includes all sorts of "how to's", such as how to peel/core a pineapple, make your own curry powder, etc.
June 24, 2007
It's rather "My First Cookbook", but all the same the pictures, font, and layout are very homey and comforting and unlike some older books, the recipes are fairly authentic and not bastardized for Western palates. I learned how to make lefse from this book!
March 15, 2011
great recipes with lots of color photos
Displaying 1 - 8 of 8 reviews