Betty Crocker Why It Works: Insider Secrets to Great Food

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Betty Crocker Why It Works: Insider Secrets to Great Food

Format:  Hardcover,

223 pages

Publisher: John Wiley & Sons Inc

Publish Date: Jul 2006

ISBN-13: 9780471753056

ISBN-10: 047175305X

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Book Information

The following content was provided by the publisher.
Become a better, more confident and creative cook


Have you ever discovered a dish you loved, found the recipe and prepared it with great anticipation--only to be disappointed? If so, this cookbook is for you. With the help of food doctor Kevin Ryan, it lets you in on simple cooking secrets and foolproof strategies that will enhance your cooking skills and help you get great results every time.
Inside you'll find 120 sumptuous recipes for breakfasts, snacks and starters, main dish family meals, special dishes for entertaining, tempting sides and great desserts. You can start the day with Cheesy Apple-Bacon Strata, munch on Chicken Satay with Peanut Sauce, dine on Linguine with Caramelized Onions and Angry Tomato Sauce and serve Individual Chocolate Lava Cakes with Caramel Sauce for a grand finale. Each recipe has a "Why It Works" explanation about an ingredient or technique used in preparing it, so while you make something delicious, you'll discover something that will help you cook better. Learning never tasted so good

Specifications

Author:
Publisher: John Wiley & Sons Inc
Publish Date: Jul 2006
ISBN-13: 9780471753056
ISBN-10: 047175305X
Format: Hardcover
Number of Pages: 223
Shipping Weight (in pounds): 2.0
Product in Inches (L x W x H): 8.54 x 0.66 x 10.16
Walmart No.: 047175305

About the author

Biography of Betty Crocker Editors

Betty Crocker, 1921 In 1921, Betty Crocker was created because of a contest that was part of a promotion for Gold Medal Flour. The company needed a name to sign to the letter, accompanying the prize of flour sack pincushions, sent to the thousands of customers that successfully completed a puzzle. They chose the family name of an early director of the Company, William G. Crocker, and the name Betty for its warm and approachable feel.

The signature was voted the most distinctive of several submitted by female employees. The pincushion promotion set off a flood of inquiries for reliable and creative cooking advice. In 1924, Betty Crocker was on a local Minneapolis radio program called "Betty Crocker Cooking School of the Air". The response to the show was positive and it joined the NBC network lineup in 1927. Over the next quarter century, The Cooking School "graduated" more than one million listeners.

During the Great Depression, Betty Crocker found ways to help families maintain an adequate diet with low wages and relief foods. In the 1930's and 1940's, Betty Crocker published the meal-planning booklet "Meal Planning on a Limited Budget" and used the booklets and the radio to provide helpful hints to homemakers to make the most of war rationed foods. In 1945, Betty Crocker was pronounced the "First Lady of Food", in a survey of best-known women in America, following First Lady Eleanor Roosevelt.

In 1947, the Betty Crocker Ginger Cake mix was introduced and the name was transformed into a brand name distinguishing a nationally distributed family of products. The growing line of baking mix was an instant hit. In the 1950's, the red spoon logo appeared on the cake mixes and became one of the most recognized brand logos in the world and is a symbol of quality, convenience and reliability. It was also during this time that Betty Crocker moved on to television, hosting her own programs and appearing on many others.

During the 1950's, families were growing and needed new recipes to prepare in their suburban kitchens. Of course, Betty Crocker met that need with the first cookbook, which was followed over the years with over 200 cookbook titles and countless small format recipe magazines. The Betty Crocker Cookbook has reached an 8th edition and has sold over 27 million copies, which makes it the all time best selling cookbook in the world.

There are eight Betty Crocker kitchens, which represent different parts of the American cultural tradition: the Arizona desert, California, Cape Cod, Chinatown, Hawaiian, Pennsylvania Dutch and Williamsburg. Professional home economists work in the Betty Crocker Kitchens to develop and test recipes, work with new products, and develop time saving techniques that help families cook and bake smarter. There are three camera kitchens that are used to create beautiful food photography for use in the cookbooks, magazines and recipe cards.

Chapter outline

Ask the Food Doctorp. 8
Good Morning!: Breakfast the way you Rememberp. 12
Snacks and Starters: Big Flavors for Small Platesp. 42
Gather 'Round the Table: Main Dish Meals for the Familyp. 66
Company's Coming: Entertaining with Easep. 100
Finishing the Plate: Tempting Sidesp. 132
Sweet Somethings: Easy But Satisfying Dessertsp. 166
Why It Works: "At a Glancep. 197
Helpful Nutrition and Cooking Informationp. 214
Metric Conversion Guidep. 216
Indexp. 217

Reviews

Review by Library Journal (2006-11-01)

Ryan works for General Mills and has a doctorate in food science as well as a degree in gastronomy from Le Cordon Bleu, so it is not surprising that he created a cookbook for Betty Crocker that includes the science of cooking. The 120 diverse recipes are suitable for the beginner who knows basic cooking techniques and are roughly arranged by course. Accompanying each recipe is an explanation of the scientific process involved in the preparation (there are also pictures with some of the recipes to demonstrate the science visually). These scientific explanations are gathered in the back of the book in a section called "At a Glance", arranged by category of technique. Other books have covered scientific principles in cooking more comprehensively-see Shirley Corriher's Cookwise and Robert Wolke's What Einstein Told His Cook. For most public libraries, this is an optional purchase.

-Ginny Wolter, West Toledo Branch Lib., OH

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book description

Become a better, more confident and creative cook!

Have you ever discovered a dish you loved, found the recipe and prepared it with great anticipation--only to be disappointed? If so, this cookbook is for you. With the help of food doctor Kevin Ryan, it lets you in on simple cooking secrets and foolproof strategies that will enhance your cooking skills and help you get great results every time.

Inside you'll find 120 sumptuous recipes for breakfasts, snacks and starters, main dish family meals, special dishes for entertaining, tempting sides and great desserts. You can start the day with Cheesy Apple-Bacon Strata, munch on Chicken Satay with Peanut Sauce, dine on Linguine with Caramelized Onions and Angry Tomato Sauce and serve Individual Chocolate Lava Cakes with Caramel Sauce for a grand finale. Each recipe has a "Why It Works" explanation about an ingredient or technique used in preparing it, so while you make something delicious, you'll discover something that will help you cook better. Learning never tasted so good!

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