Average Reviews:
(More customer reviews)This cookbook is interesting, both as a cookbook and a record of food preparation from 1949 to 1959. It contains the best of the bake off recipes from the first 10 years of the cook offs. But just remember, or at least be aware that in those years if you wanted pie crust or biscuits, you made them from scratch. These are not the recipes of today where you are instructed to break out a can of breadsticks or unroll refrigerated pie crust. Of course you can always use those; but some might expect what are the' norm' for today's easy bake off recipes in this book and that is not the case.
I wish they would tell which year each individual recipes won. But there are tips on how to bake perfectly, freezing tips, measurements and equivalents - for example; cream cheese and cottage cheese exchanges. How to bake yeast breads is included.
I do also wish they would list ingredients at the top of each recipe, they are in bold print within the directions, but it is sometimes easy to overlook something. Many pictures are included, but most are in black and white. Hints are included in each section, for example; to make smooth round dumplings, dip the spoon in cold water before dropping each dumpling.
Included are recipes for yeast breads, quick breads, main dishes, cakes, frostings, cookies, pies and desserts.
So if you want to make brownies and other recipes from scratch, have great results and lots of hints and help this is a good book for you. Beginners and more advanced cooks would appreciate this cookbook.
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