Publisher's Weekly Review
In the tradition of the church or community cookbook, this comprehensive collection of convenient, everyday recipes comes from real American kitchens. An enormous five-ring binder encompasses 1,125 recipes with color photos, blank recipe cards, and handy pockets for notes and shopping lists. Also included is complete nutritional information for each recipe. While some of the dishes seem dated, such as creamy casseroles, cheese balls, and New England Boiled Dinner, there are some fresh takes on classic combinations, and even some global surprises. A reader from Oregon offers a recipe for Mongolian fondue, for instance, while another from Binghamton, N.Y., contributes a recipe for spiedis, or Italian kabobs. Shortcuts abound with readymade supermarket ingredients simplifying Sun-Dried Tomato Hummus and Crab Lasagna Roll-Ups. A section devoted to light offerings is a welcome counterpoint to the heartier foodstuffs that make up the bulk of this book. (Oct.) Copyright 2006 Reed Business Information.
Library Journal Review
Most of the 1200 recipes in this book were contributed by readers and tested in the Taste of Home kitchen. These are not gourmet recipes but plain, comfort food from America's heartland. Chapters are arranged by type, beginning with appetizers and beverages and ending with candies, plus a section of "light and tasty" dishes. There is lots of useful information here: a description of ingredients; measuring, chopping, and cooking techniques; storage guidelines; and even examples of table settings for informal and formal meals. Presented in a five-ring binder, with tabs designating the chapters, numerous color photographs enhance the clearly written, uncomplicated recipes. A good basic source reminiscent of cookbooks of the 1960s and 1970s; recommended for libraries that have aspiring cooks, not chefs. Christine Bulson, SUNY at Oneonta Lib. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
