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This, the 11th edition, has 1,200 recipes, 600 completely new, 600 tried and true, but retested in the test kitchens and updated to be in tune with our changing needs and nutritional knowledge. Preparation times as well as cooking times are included, and recipes are flagged to indicate "fast," "low-fat" and "no-fat." Recipes are divided into 20 chapters -- from Appetizers & Snacks to Vegetables, with an introductory chapter on Cooking Basics.
I was delighted to find classics and newer dishes with ethnic accents in every category: Crunchy Party Mix, a staple cocktail nibble I've made for years (and still need a recipe for) along with Bruschetta spread with a garlicky olive paste and topped with fresh tomatoes and basil; creamy Crab Mornay and low-fat Zesty Jalapeno Fish Fillets served with couscous; Standing Rib Roast with Oven-Browned Potatoes and Yorkshire Pudding (the divine cholesterol of yesteryear) and quick cooking Szechwan Beef Stir-fry spiced with fresh ginger and red pepper; golden sauteed Chicken Cordon Bleu and Greek Style Turkey Pitas made with strips of marinated turkey breast; Old-Fashioned Baked Beans and Wheat Berry and Pasta Pilaf made one of the new-grains-on-the-block, mixed in with orzo, mushrooms and carrots; flaming Bananas Foster and herb-scented Orange-Rosemary Pound Cake.
Enough? We've only just begun! All the recipes are followed by a nutritional analysis, and many include suggestions for easy variations, storage directions and make-ahead directions.
Hard to beat for basics and more galore, but take a look at Betty, too.
Sybil Pratt is an avid cook who lives and cooks in New York City.
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