Better Homes and Gardens: New Cook Book, 16th Edition
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The fully updated and revised edition of the best-selling, tried-and-true resource for generations of cooks
Since 1930, home cooks have turned to Better Homes and Gardens New Cook Book for guidance in the kitchen. This new edition includes more than 1,200 recipes, 1,000 color photos, and more tips and how-to information than ever. The Secrets to Success feature in each chapter shows cooks the key ingredients or steps to making each recipe successful. The 8 Ways With feature enables home cooks to customize recipes by changing up flavors in basic recipes like omelets, shortbread cookies, and more. Along with the best recipes for favorite foods, this indispensable volume offers information on new cooking trends and fresh ideas, a new fruit and vegetable guide with ID photos, and expanded coverage of canning. Because food is at the heart of many family traditions, a new holiday chapter is included, and throughout the book, icons highlight recipes that are fast, low-calorie, and best-loved. From setting up a kitchen to cooking a great meal, this comprehensive book fulfills every cooking need
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Copyright 2014 by Meredith Corporation, Des Moines, Iowa.
All rights reserved.
For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003
www.hmhco.com
Library of Congress Cataloging-in-Publication Data
New cook book. 16th edition.
pages cm.
Includes index.
ISBN 978-0-544-30707-0 (loose leaf); ISBN 978-0-544-30798-8 (ebk)
1. Cooking. I. Better homes and gardens.
TX714.N468 2014
641.5dc23
2014012314
Book design by Waterbury Publications, Inc., Des Moines, Iowa
v1.0914
Gayle Goodson Butler
Executive Vice President, Editor in Chief
Better Homes and Gardens Magazine
Editor: Jan Miller
Project Editor: Shelli McConnell, Purple Pear Publishing, Inc.
Contributing Editors: Lisa Appleton, Carlos Acevedo, Ellen Boeke, Carrie Boyd, Jessica Christensen, Diana McMillen, Annie Peterson, Mary Williams
Contributing Copy Editor and Proofreader: Gretchen Kauffman, Angela Renkoski
Contributing Art Director, Photography: Stephanie Hunter
Test Kitchen Director: Lynn Blanchard
Test Kitchen Product Supervisor: Colleen Weeden
Test Kitchen Home Economists: Sarah Brekke; Carla Christian, R.D.; Juliana Hale; Sammy Mila; Jill Moberly; Lori Wilson
Contributing Photographers: Karla Conrad, Jason Donnelly, Jacob Fox, Andy Lyons
Contributing Stylists: Greg Luna, Main Dish Media, Sue Mitchell, Dianna Nolin, Jennifer Peterson, Charlie Worthington
Administrative Assistants: Barb Allen, Ann Schill, Marlene Todd
Editorial Director: James D. Blume
Editorial Director, Food: Jennifer Dorland Darling
Art Director: Gene Rauch
Publisher: Natalie Chapman
Editorial Director: Cindy Kitchel
Executive Editor: Anne Ficklen
Editorial Assistant: Molly Aronica
Managing Editors: Marina Padakis Lowry, Rebecca Springer
Production Director: Tom Hyland
Design Director: Ken Carlson, Waterbury Publications, Inc.
Associate Design Director: Doug Samuelson, Waterbury Publications, Inc.
Production Assistant: Mindy Samuelson, Waterbury Publications, Inc.
Our seal assures you that every recipe in Better Homes and Gardens New Cook Book has been tested in the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable and meets our high standards of taste appeal. We guarantee your satisfaction with this book for as long as you own it.
I love this book! Working on this new edition has allowed me to engage in some passionate conversations with so many people about cooking. Im often asked who decides if a recipe is good enough to be published in the Better Homes and Gardens New Cook Book. The answer is simple. It takes a team to make sure that an individual recipe meets our expectationsand the Better Homes and Gardens Test Kitchen staff plays a key role. These food professionals take their jobs seriously because they know how important it is to you to cook delicious foodand to do it well. So as we tested and tasted the recipes for this book, we talked about what you may experience at home. From ingredients to mixing to doneness questions, we worked through them all to make sure you have the same success in your kitchen as we have in ours.
The brand-new Cooks Secret pages in this edition bring our Test Kitchen into your home. For each chapter, we selected a classic recipeand some variations and accompaniments, tooand defined the steps that are key to their success. Our team not only shows you the steps for HOW to prepare these recipes, but weve also included the WHYS behind what we do to transform a good recipe to great.
Weve also added a new Holiday Favorites chapter. We know how important this book is for helping you create Thanksgiving dinner and special celebrations, so this chapter includes the delicious traditions that fill your table at those memorable times. The renewed interest in home gardening, farmers markets, and sustainability has demanded an updated Canning and Freezing chapter dedicated to the do-it-yourself craft of food preservation. The love and appreciation for eating fresh all year is growing too, so the Vegetables & Fruits chapter features a beautiful new produce guide and creative ways to eat your veggies and fruits.
As we update each edition, there is always at least one recipe that surprises mefor this edition it was Chocolate Chip Cookies. Its a beloved recipe we thought was perfect until we started talking about it. I discovered our editors and Test Kitchen staff all used the recipe, but each had tweaked it a bit. We also decided we wished the cookie would stay fresh longer when stored. Im pleased to say the refreshed Chocolate Chip Cookies recipe is a keeper! Take a peek at the . I hope youre as happy with each bite of this made-new classic as we are!
I would love to hear what you think about our new features! Send me a note at spoon@meredith.com.
Heres to happy moments in your kitchen!
Jan Miller
This chapter opens with the topic of knives for a reasontheyre a major player in kitchen success.
You can make do without a lot of kitchen gadgets and appliances, but a good set of knives is almost invaluable. Although high-quality cutlery can be expensive, if you invest in the best set you can afford, then hand-wash and dry and keep them professionally sharpened, your knives will last for years. Choose knives that feel balanced and comfortable in your hand. Good, practical knives have high-carbon, stainless-steel blades.
1 Serrated bread knife: Use a sawing motion with a serrated blade to cut through crusty breads and tender cakes.
2 Chefs knife: Slice, dice, chop, and mince with this all-purpose wedge-shape blade.
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