Monday, July 14, 2014

A small Betty Crocker book with LOTS of good recipes

Betty Crocker : Quick Fixes

Why you should get it?


In this book lies tons of different recipes for lots of different occasions. It has salad bar recipes, great grains and pasta, easy chicken and meat, from the sea, Mexican night and make it meatless. I think that for recipes books and even for this small of one it has more variety then some. 


Almost every recipe is meant to be simple and quick; hence the title, of course. But all the recipes don't have complicated ingredients or even that many ingredients either. So each recipe is only about 30 bucks to spend if you don't have any of the ingredients to start with. I particularly haven't tried most of the recipes, but they do look delicious. 


My Favorite Recipe

But my absolute favorite recipe of the book is called mini meat loves. Personally I love this recipe is because it only takes about 40 minutes total to be ready to eat you don't need a ton of ingredients and is juicy, tangy and delicious.

1/2 c. ketchup
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 c Original Bisquick mix
1/2 t. pepper
1 small onion, finely chopped (1/4 cup)
1 egg

1. Heat oven to 450 degrees F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 c for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

2. Spray 13 x 9 inch pan with cooking spray. Place meat in pan; pat into 12 x 4 inch rectangle. Cut lengthwise down the center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 c ketchup mixture.

3. Bake 18-20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160 F.

Similar Books you should check out

Betty Crocker Comfort Food
Betty Crocker Small Bites
Betty Crocker Party Food
Betty Crocker Chicken Tonight

Price Range


Sunday, July 13, 2014

Italians this is for you!

Essentials of Classic Italian Cooking

Why should u care?

Because if your Italian and haven't grown up in Italy all you life chances are you don't exactly have authentic recipes on your brain. And you probably have no idea what to make if your craving Italian, well boy do I have the book for you! This book is huge and choke full of tons of recipes for that special Italian dish your craving. This book is perfect for beginners and everyday professional cooks and every level in between.

What does it contain?

This book contains a ton of recipe from desserts to appetizers. Soups, pastas, gnocchi, polenta, fish and shellfish recipes are all included. And that's not even all the kinds of recipes!This book is very detail orientated and explains how things like how to make pasta or things like how to carve the meat that you cooked. And not only that, but this book has little black and white pictures, which I like because it not only demonstrates easily how to do whatever it says in the recipe, but it also gives the eyes something to look at besides just pages and pages of words.

Pictures not from book

How did I get it?

I got this book for Christmas last year from my boyfriend because he knew how much I love to cook and how much I love recipe books. 

Price Range

More Books by the Author

Wednesday, July 9, 2014

The Oldest Most Horrible Cookbook EVER

The White House Cookbook

By: Hugo Ziemann and Mrs. F. L. Gillette

Why it sucks?


The book starts out by telling in detail on how to carve different animals like venison, beef and veal. I mean really?? Do you really need to read a whole ten pages on how to carve meat? And the extension of how many meats they describe is disgusting! Also the instructions for the recipes are not arranged in a list. 


The recipes itself are not as straight forward as they are now. I mean you practically have to read 3 to 5 paragraphs just to know what your going to do. And even the title of the recipes sound repulsive! Potted fish, Oiled lobster I mean EW! But there are no pictures of the recipes, just random pictures of women and cuts of meat in black and white.

The Weird Contents

Not only does it have recipes "For the sick" or "Dinner Giving". But some of the recipes inside have lard for ingredients because back then they didn't care about being healthy, all they cared about was eating in general. This was also a time where women slaved all day over a hot stove or whatever just so they could make their man happy. And the book that I have is so old that even it smells bad.


Why even bother? You can find this at goodwill! But I wouldn't recommend it

Tuesday, July 8, 2014

Potatoes Potatoes and more Potatoes!

Cook's Library Potatoes

How is it useful?

I find this book especially useful because if your like me you love potatoes and everything about them. And you wish you could have more! It helps you come up with ideas on how to get rid of your rotting potatoes. Not only does it do that, but it lists delicious recipes for them too.

How I got it?

I got this for Christmas 2003 and the only reason why I know that is because my mom wrote a note on the front page saying, Alyssa, I hope you love to cook potatoes as much as you love to eat them. Love, Mom XO. I remember the whole year before that Christmas I always told my parents that all I wanted to was recipe book, any recipe book at all. And this was because I knew that I could use them in the future. But ever since I got this book I really have come to love potatoes THAT much more!

What kind of recipes are in it? (Pictures not from actual book)

Soups,salads, and appetizers

Fava bean and Mint soup

Sweet Potato and Onion Soup               

Light meals and side dishes

 Fritters with Garlic Sauce
Mixed mushroom cakes

Vegetarian and vegan suppers

Potato and Vegetable Curry 

Sweet Potato Cakes

Vegetables savories

Twice- Baked Pesto Potatoes, Potato and Eggplant Gratin 

Fish dishes

Broiled Red Mullet, Poached Rainbow Trout

Poultry and meat 

Potato and Turkey Pie, Potato Ravioli

Bread and cakes

Sweet Potato Bread, Fruity Potato Cake

Other Books Like it

Price Range

(4 on amazon)

Monday, July 7, 2014

THE Best Book for a Culinary Student

101 Things I Learned in Culinary School

By: Louis Eguaras with Matthew Frederick

Who is it useful to?

Culinary Students!

I bought this book to help me when I get out of culinary school and find myself struggling to cook something they way I want too. Or even when my mom will randomly ask me some culinary question that I just cannot put my finger on the answer. But this book for sure I find is very helpful for after culinary school just as a reference to come back too.


I think that it's useful to high school cooking teachers and maybe even the chefs at my school because they could have something to base their curriculum on. I mean not to say that they do need to have something to base off of, but...I'm just saying.

Anyone who loves to cook

This book can be used by almost anyone as long as you understand culinary speak and your a beginner you can use this book!!

How I came to find it

I was wondering around the culinary book section of Powell's and my step mom hands me this book and I think, "Huh, this would be useful for after culinary school!" 

A little bit about the author

Louis Eguaras
A renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.

Price Range

Well I got it at powells book store for 16$
But I'm sure you can get it anywhere else from $10- 20

Tuesday, July 1, 2014

Just one more flavor book

The Flavor Thesaurus

By: Nicki Segnit

How this book differs from the others

Author's Style

She likes to explain why two ingredients go together in a funny way. She's a delight too read and she like to create a story around those ingredients. I especially like how she lists out a recipe using those ingredients and explains it without formatting it like a regular recipe.


She organized the book based on specific flavor. She has a whole chart that I displayed above that she follows throughout the book. For example she has chapters for roasted, citrusy, spicy and so on and so forth. And in those flavors there are certain food that taste like that flavor. I know pretty straightforward, but I know you wanted to hear it. But I really like how she arranges them into chapters based on their flavor so that it makes it easier for you to look up.


 This book is one of those books you can actually read; all of it if you wanted to, and I love it, just for that reason. Not only does she explain a time where she used these two ingredients together but how in history mankind have used them as well. She really like to go into specific details; sometimes a little too much to make me grimace. So far I haven't read the whole book, but if you just wanted to use it for a reference book you can do that too!

Why I like it

Like I said before I really like how she incorporates her personality into this book. Especially how she includes like blurbs of history that I didn't know before. Honestly this book both fascinates and intrigues me.

Other books you might like by her

Unfortunately there are none others, so she is a fairly new author. Which means for better reading! YAY!

Price Range