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The New Doubleday Cookbook (Hardcover)
by Jean Anderson
| Category:
Cookbook, Original books |
| Market price: ¥ 358.00
MSL price:
¥ 338.00
[ Shop incentives ]
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
A noteworthy contemporary guide to the world of food and cooking. |
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Detail |
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Author: Jean Anderson
Publisher: Broadway
Pub. in: August, 1990
ISBN: 038519577X
Pages: 992
Measurements: 10.3 x 7.5 x 2.9 inches
Origin of product: USA
Order code: BA00970
Other information: Rev edition
ISBN-13: 9780385195775
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- Awards & Credential -
Jean Anderson is a five-time Tastemaker Award winner and recent inductee into the James Beard Cookbook Hall of Fame, and this book is a winner of the 1975 Tastemaker Award. |
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- MSL Picks -
A huge, wide-ranging, updated, substantially expanded version of the 1975 Tastemaker Awardwinning Doubleday Cookbook, this compendious reference work makes up in sheer volume for what it lacks in grace of layout and design. It boasts over 4000 recipes running from the inevitable and familiar to the international and exotic. It spills over with information on nutrition, on equipment such as blenders, processors and convection and microwave ovens, with all manner of charts and tables, judicious guidance on calorie, sodium and cholesterol counts, with sensible advice on saving time and money, reliable counsel on assembling a well-furnished kitchen and well-stocked pantry and freezer. A noteworthy contemporary guide to the world of food and cooking.
Page for page, this content of this volume is identical to other printings of the 1985 edition, but the format is greatly improved. The coverboards are colorful and studier; the binding is stronger; the type is about a point larger and sits on pages an inch taller and almost an inch wider; and the paper stock is considerably heavier - the book as a whole is nearly half again as thick as older versions of the 1985 printing, even though the only addition is a single blank leaf between the main body of the text and the index. The volume is actually sturdy enough, that you might hope to pass it on to your children or grandchildren. Meantime, the larger type is really much easier for aging eyes to read!
- From quoting Publishers Weekly
Target readers:
Food lovers, housewives, professional cooks, or hotel and restaurant managers.
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- Better with -
Better with
How To Cook Everything: Simple Recipes For Great Food
:
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Jean Anderson, the author of more than twenty cookbooks, a five-time Tastemaker Award winner and recent inductee into the James Beard Cookbook Hall of Fame, has been both a newspaper and magazine food editor. Her food and travel articles appear frequently in Bon Appétit, Food & Wine, Gourmet, More, and other national magazines. After many years in New York, she now lives in Chapel Hill, NC.
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From the publisher
The complete guide to the modern kitchen that swept the R.T. French Tastemaster Awards, now updated and revised to reflect America's new nutritional awareness and the trend toward healthier cooking.
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| View all 5 comments |
Chris Callahan (MSL quote), USA
<2007-02-28 00:00>
My wife and I both like to cook. I first purchased this book back when it was a white hardcover in the 1970's and repurchased the expanded edition with the cover shown in this ad in the mid 1980's. We have since given this cookbook as a gift to my mother in law for Christmas, and will purchase it again from Amazon for the first anniversary gift of my stepson and his wife.
This is the Encyclopedia of cookbooks. It has hundreds, perhaps over 1000 recipes (I've not even tried to count), but what makes it really good is its comprehensivness. It will take a meat like chicken, and tell you all about chicken, the different ways of cooking chicken, giving you tips. In the veggies section, you'll learn a bit about the history of each vegetable, and various ways of cooking them.
We have lots of other cookbooks. Our second most favorite cookbook is "The Joy of Cooking", but I assure you this one is better.
My wife, who is doing most of the cooking, almost always turns to this book if she needs to learn how to cook something new, or needs to refresh her memory, or needs to remember the estimated cooking times for turkey per pound, etc.
There is so much information in this tomb as to defy the imagination. Using just one example from how to boil an egg: this book tells you to avoid the green discoloration around the yolk - put the eggs in cold water, and start the boiling process with a cold start. When the water FIRST begins to boil, turn off the heat and let the eggs cook for varying periods of time (depending on whether you want truly hard boiled eggs or are trying to achieve slightly runny yolks with firm whites, etc.)Finally when the stove timer goes off, you pour the remaining hot water out, and put cold water on the eggs, stopping the cooking process.
As a result your hard boiled eggs come out perfect each time with no green edge discoloration.
This is just one tip out of literally hundreds, if not thousands, in this book. This is not a book written in 14 point fonts. This book has multiple columns, a fairly small font, and is about three inches or more in thickness, so it truly is a mini encylopedia.
As I said, we've got lots of cookbooks. But we'd likely take this one, and "The Joy of Cooking", "Beard on Bread", "The Joy of Cheesecake", and could do just fine. These books are our essentials: all the others are just kinda nice to have around. |
Cecilia Wallace (MSL quote), USA
<2007-02-28 00:00>
The most comprehensive and easy-to-understand cookbook I've owned and I have a collection of a couple of hundred. Great for the experience cook and great for the beginner!
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A reader (MSL quote), USA
<2007-02-28 00:00>
This is by far the best, most useful cookbook I have! It not only has wonderful recipes like "Veal Lyonnaise", "Herbed Skillet Scallops", and "Turnips Au Gratin", but you will also be able to learn how to do just about anything in the kitchen from this book. It even tells you how to get the sand out of clams before you steam them! It makes a welcome gift for new brides or anyone just starting out on their own. I have had my copy for nearly 15 years, and it is always the first one I pull off the shelf when I'm looking for a recipe or instruction.
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Mark E. Petts (MSL quote), USA
<2007-02-28 00:00>
This is an excellent cookbook for anyone wanting to build their confidence in cooking. It's understandable and versatile. I've purchased many copies for friends over the years, and my own is well used.
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View all 5 comments |
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