- Hardcover: 439 pages
- Publisher: Reader's Digest; 3rd Revised edition edition (1 Jan 1974)
- Language English
- ISBN-10: 0276001362
- ISBN-13: 978-0276001369
- Product Dimensions: 26 x 20.8 x 3.8 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
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Amazon Bestsellers Rank:
106,069 in Books (See Top 100 in Books)
- #42 in Books > Food & Drink > Preserving Food
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Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
The Cookery Year
My mother bought this book back in the mid 70's when it was first published. I tried various recipes from time to time, and the book became a godsend after her untimely death in early 1992. I acquired a puppy shortly afterwards, the aroma of book glue was too much to resist for her, so the spine got chewed!! From then on, I limped along with a very battered (and spattered!) copy, and some 18 months ago, I was able to source a replacement copy, before I found the wonders of Amazon! A wonderful book, with as previous reviewers have said, tips on skinning rabbits (not for the fainthearted!) and buying offal - not for the squeamish amongst us. This is a book for anyone setting up home, or wanting to start out on a great cookery adventure!
PS - the updated version of this book which I think was published in the mid 1990s has some good qualities, but it is not a patch on the original, as several recipes have been removed, and ingredients have been adapted to what has become available.
My mother bought this book back in the mid 70's when it was first published. I tried various recipes from time to time, and the book became a godsend after her untimely death in early 1992. I acquired a puppy shortly afterwards, the aroma of book glue was too much to resist for her, so the spine got chewed!! From then on, I limped along with a very battered (and spattered!) copy, and some 18 months ago, I was able to source a replacement copy, before I found the wonders of Amazon! A wonderful book, with as previous reviewers have said, tips on skinning rabbits (not for the fainthearted!) and buying offal - not for the squeamish amongst us. This is a book for anyone setting up home, or wanting to start out on a great cookery adventure!
PS - the updated version of this book which I think was published in the mid 1990s has some good qualities, but it is not a patch on the original, as several recipes have been removed, and ingredients have been adapted to what has become available.
6 of 6 people found the following review helpful
I've used this book for over 30 years now. Quite simply the first cookery book that I always go to on the shelf. It always seems to have everything I am looking for, in fact, Readers Digest might have done themselves a dis-service because I will never really need to buy another one. Serious cooks, and vegetable growers simply must own this book.
4 of 4 people found the following review helpful
I grew up with the 1973 edition of the Cookery Year, and it was regular bedtime reading all through my teens. When I was 21 and bought my first house my house warming present was the latest (1976) edition.
That is still on my kitchen bookshelf 23 years later, much used but very loved.
But best of all, my three year old daughter sits on the work top as I cook and she reads through this page by page, but is always drawn back to 'Bunnies on the Lawn' and the confectionery page.
As a teaching aid about food, I can think of no finer book, and it beats every other glossy, child-oriented cooking and food publication hands down in my opinion. Even as a former vegan, I am quite happy for her to study the pages showing sources of meat and offal and game, as it is honest and fuss free, and is already giving her a good insight into the highly important topic of the origins of food, without any accompanying moral overtone, or need for squeamishness.
An excellent book, for many many reasons.
That is still on my kitchen bookshelf 23 years later, much used but very loved.
But best of all, my three year old daughter sits on the work top as I cook and she reads through this page by page, but is always drawn back to 'Bunnies on the Lawn' and the confectionery page.
As a teaching aid about food, I can think of no finer book, and it beats every other glossy, child-oriented cooking and food publication hands down in my opinion. Even as a former vegan, I am quite happy for her to study the pages showing sources of meat and offal and game, as it is honest and fuss free, and is already giving her a good insight into the highly important topic of the origins of food, without any accompanying moral overtone, or need for squeamishness.
An excellent book, for many many reasons.
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