Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today
Representing its most thorough revision ever, the Betty Crocker Cookbook, 11th Edition, includes hundreds of new recipes, three new chapters, and icons that showcase how we cook today faster, healthier, and with many more flavors. New features celebrate the book’s expertise and heritage with repertoire-building recipe lessons and fresh twists on American classics. With nearly 1,100 gorgeous new photos (including 350 step-by-step photos) and 1,500 recipes (50% new to this edition), as well as invaluable cooking guidance, The Big Red Cookbook is better and more comprehensive than ever before. The book features (1) exclusive content at BettyCrocker.com for Big Red buyers, including 80 videos, 400 additional recipes, and more to complement and enhance the cookbook; (2) three new chapters: Breakfast and Brunch, Do It Yourself (including canning, preserving and pickling), and Entertaining (including cocktails and party treats); (3) new features: “Learn to Make” recipes, which give visual lessons on preparing essential dishes like Roast Turkey and Apple Pie; “Heirloom Recipe and New Twist” recipes, which showcase classic recipes paired with a fresh twist; and (4) “mini” recipes, giving quick bursts of inspiration in short paragraph form.
With 65 million copies sold and still going strong, the Betty Crocker Cookbook, 11th Edition, is the one kitchen companion every home cook needs.
What was your first real cookbook — the one that covered all the cooking basics that you needed and wanted to know and the one that had all the recipes that you needed and wanted, from hard-boiled eggs to risotto? Maybe it was The Joy of Cooking. Or maybe it was The Fannie Farmer Cookbook. Or maybe, if you were lucky like me, it was Betty Crocker’s Cookbook. Here’s a photo of mine, in its sixth printing (3d edition, I think?) back in 1981, when I was about to graduate from college.
What you might be able to see, at the bottom, is “Including Microwave Recipes.” Microwave ovens were just coming down in price enough to be popular, and we were all learning what we could do with them (not that I could afford one back then, as a soon-to-be graduate student). What you can’t see are the post-it notes and cards and slips of paper poking out, indicating all the very-used recipes I’ve come to rely on over the years. The cookbook was simple, basic. And that’s why I loved it. Just learning to cook, I would have been much too intimidated to even crack open the huge, experienced-cooks-use-this-cookbook The Joy of Cooking. I just wanted to know the best way to hard-boil an egg.
I still love this cookbook. I continue to use it when I need, yes, the basics. So I was thrilled to see the latest reincarnation. The ringed binder holds pages with tabs covering any category you can think of. Each chapter starts with the basics: Bread Basics, Dessert Basics, Fish & Shellfish Basics, Slow-Cooker Basics, 20 Minutes or Less Basics, Entertaining Basics… Wait a minute, Entertaining Basics? I could have used that 30 years ago in my 1981 edition. Actually, I can still use it. “Setting a Buffet Table” and “Creating a Cheese Tray” are full of ideas and guides (e.g., plan on 2 oz. of cheese per person).