Most Helpful Customer Reviews
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6 of 6 people found the following review helpful:
The American Mrs Beeton, 26 Nov 1999
By A Customer
I too have used this book constantly since a friend recommended it to make sense of American ingredients and methods to a European cook like me.It is particularly clear in explaining to the ignorant, just what, say, a muffin should turn out like, exactly how to make it and what flour to use in baking. It is as dog-eared as my old Mrs Beeton of the early sixties and much more relevant nowadays.
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2 of 2 people found the following review helpful:
Great for the beginner & helpful for the experienced!, 5 Jan 1999
By A Customer
I have enjoyed this book for several years, have three daughters to whom I have given the book. I highly recommend it to anyone from the burnt pot cooker to the gourmets delight. There is a wealth of knowledge on every page. Truely the greatest book for every kitchen.
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3 of 4 people found the following review helpful:
You're either a Fannie Farmer person or a Joy of Cooking per, 5 Aug 1999
By A Customer
I purchased the 1975 edition of this book after hearing about it for years. Although it is a good secondary reference, it does not meet my expectations for a primary reference. I do not go here to review techniques or develop a general approach to a problem. Too many recipes use pre-packaged ingredients and seem overly fussy. My preference is for the simple and straightforward approach that will treat good ingredients (ie whatever looks best at the farmer's market) as simply as possible to get the best out of them. In my opinion, Marion Cunningham's Fannie Farmer Cookbook, just about anything by James Beard and Christopher Kimball's Yellow Farmhouse Cookbook and The Cook's Bible are better books.
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