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Taste of Home: Cooking School Cookbook: 400 + Simple to Spectacular Recipes
No matter what you crave, cook it with confidence with taste of Home Cooking School Cookbook! Whatever your skill level in the kitchen, you will learn step-by-step techniques and discover new favorites with more than 400 best loved recipes and over 600 full-color photos from our expert instructors. Create a memorable game-day-get-together with nacho dip, hot wings and yummy pizza. Master the grill with succulent ribeyes, monster stuffed burgers and a whole salmon fillet that’s a real showstopper. Whip up sumptuous holiday meals with all of the trimmings from citrus-rosemary rubbed turkey with artichoke stuffing to chipotle sweet potatoes and caramel apple trifle. The Taste of Home Cooking School Cookbook features delicious dishes from breakfast to lunch to dinner and including dessert, of course.Sample recipes include:
Eggs Benedict Casserole Brie Phyllo Cups Sweet-Tangy Wings French Onion Soup Lemon Chicken Tortellini Taco Lasagna Roasted Chicken with Oyster Stuffing Sizzling Ancho Ribeyes Creamy Parmesan Spinach Chocolate Mousse with Cranberry Sauce Easy Grasshopper Ice Cream Pie
Contemporary topics are comprehensively explored with techniques ranging from simple basics to true wow-factor recipes. Each recipe has been tasted and reviewed in the Taste of Home test kitchen, plus there are over 140 practical, proven tips from our Cooking School experts—so you’ll enjoy perfect results every time.
Eggs Benedict Casserole Brie Phyllo Cups Sweet-Tangy Wings French Onion Soup Lemon Chicken Tortellini Taco Lasagna Roasted Chicken with Oyster Stuffing Sizzling Ancho Ribeyes Creamy Parmesan Spinach Chocolate Mousse with Cranberry Sauce Easy Grasshopper Ice Cream Pie
Contemporary topics are comprehensively explored with techniques ranging from simple basics to true wow-factor recipes. Each recipe has been tasted and reviewed in the Taste of Home test kitchen, plus there are over 140 practical, proven tips from our Cooking School experts—so you’ll enjoy perfect results every time.
320 pages, Paperback
First published March 15, 2012
17 people are currently reading
80 people want to read
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Taste of Home
692 books52 followersTaste of Home magazine is an American cooking publication.
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Displaying 1 - 19 of 19 reviews
October 19, 2012
I quite enjoyed perusing this new cookbook from Taste of Home - the photos were amazing (I loved the step by step instructional photos best) and the recipes were those I'd actually want to make!
Easy-to-follow recipes is a must for any cookbook, and this cookbook has mastered this. I can't wait to try out some of these - right in time for the holidays! Roast Autumn Vegetables, Cornbread Stuffing, Herb 'n' Spice Turkey Breast, Garlic Mashed Potatoes! Oh, my. These just might become the new go-to's for our Thanksgiving dinner.
There are also sections for vegetarians and seafood, for when you aren't in the mood for meat. I'm not a vegetarian or a seafood-lover, but many of these dishes look fabulous! (Although it may just be the fantastic photos. Taste of Home must have some great food stylists.)
The breakfast and baking sections are my favorites, though. Just mouthwatering recipes. I may just have to go out and buy my own copy of this cookbook just for these two sections.
Thanks NetGalley for allowing me to review such an awesome cookbook.
Easy-to-follow recipes is a must for any cookbook, and this cookbook has mastered this. I can't wait to try out some of these - right in time for the holidays! Roast Autumn Vegetables, Cornbread Stuffing, Herb 'n' Spice Turkey Breast, Garlic Mashed Potatoes! Oh, my. These just might become the new go-to's for our Thanksgiving dinner.
There are also sections for vegetarians and seafood, for when you aren't in the mood for meat. I'm not a vegetarian or a seafood-lover, but many of these dishes look fabulous! (Although it may just be the fantastic photos. Taste of Home must have some great food stylists.)
The breakfast and baking sections are my favorites, though. Just mouthwatering recipes. I may just have to go out and buy my own copy of this cookbook just for these two sections.
Thanks NetGalley for allowing me to review such an awesome cookbook.
November 19, 2018
Everything I love about a cookbook - photos for every recipe, step-by-step instructions, and plenty of variety. There's also lots of hints and tips which are very useful for a novice chef.
June 15, 2012
READER REVIEW
BOOK CONTENTS
INTRODUCTION
APPETIZERS
DRINKS
BETTER THAN TAKEOUT
SOUPS
BEEF & PORK
POULTRY
SEAFOOD
VEGETARIAN
SIDE DISHES
BREAKFAST
BAKING
DESSERTS
REFERENCES
INDEXES
In the Introduction section, measuring correctly is explained. The difference between measuring liquids, shortening, sour cream & yogurt, dry ingredients, butter and brown sugar. I don't know about you, but this is an important section. No one ever taught me exactly how to measure. I've been "eyeballing" it with a measuring spoon for years.
Next are all the items needed for a well-stocked kitchen. From the items found in a well-stocked pantry to your basic cutlery to your basic cookware and bakeware, everything you need to begin cooking is listed AND pictured in this chapter.
The next twelve chapters all contain recipes that are simple, easy to understand, and are comprised of basic ingredients that are usually found in your pantry, and if not, in your local supermarket.
I tried three recipes from the cookbook. From the "Better than Takeout" chapter, I made Ramen Vegetable Beef Skillet; from the "Soups" chapter, I made Wild Rice Soup; and from the "Poultry" chapter, I made Key Lime Chicken Thighs.
WILD RICE SOUP P. 77
YIELD: 8 SERVINGS (ABOUT 2 QUARTS)
1 LB GROUND BEEF
2 C CHOPPED CELERY
2 C CHOPPED ONION
3 C WATER
1 CAN (14.5 OZ.) CHICKEN BROTH
1 CAN (10 3/4 OZ. CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
1 PKG. (6.75 OZ.) QUICK-COOKING LONG GRAIN AND WILD RICE MIX
5 BACON STRIPS, COOKED AND CRUMBLED
In a large saucepan, cook the beef, celery, and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
Add the water, broth, soup, rice and contents of the seasoning packet. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Garnish with bacon.
Nutrition Facts: 1 cup equals 268 calories , 11 g fat (4 g saturated fat), 43 mg cholesterol, 909 mg sodium, 25 g carbohydrates, 2 g fiber, 17 g protein.
My husband and I both liked the three recipes that I tried, and I really liked the looks of all the recipes in the book. All seemed to be very simple, and made up of items usually found in your pantry, or at least found in the local supermarket. Also, they were all of the type that would appeal to families with children, and were not too exotic or different for the hard-to-please crowd in the family.
As the main cook in the family, one of my favorite features in the cookbook was the measuring tutorial. As stated earlier, no one ever covered that with me, so I learned something from reviewing this cookbook. Also, the lists and pictures of everything you need for a well-stocked kitchen was enlightening. Not only would that be great for the young adult starting out on their own for their first time, but it wouldn't hurt someone like me to go back every now and then and restock their kitchen.
Certainly, the cookbook is worth its price. Taste of Home has an excellent reputation and this book lives up to that reputation. This would make an excellent addition to anyone's cookbook collection, or the perfect starter for a novice cook. That said, allow me to make one suggestion. I know everyone loves e-readers these days. The digital edition was the only type made available to me, but I quickly realized that it was unreadable to me on my Nook. The print was so small as to be unreadable. Fortunately, I have Adobe Digital Editions on my laptop, and I used it to read the cookbook. This didn't bother me, since I have been using my laptop as a digital cookbook for a couple of years now, anyway, but if a customer bought it expecting to use it on their Kindle or Nook, they would be sorely disappointed. That, however, is my only complaint. Since this is a cookbook, I give it 5 wooden spoons.
Disclosure of Material Connection: I received this book free from the publisher through the NetGalley®.com book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
BOOK CONTENTS
INTRODUCTION
APPETIZERS
DRINKS
BETTER THAN TAKEOUT
SOUPS
BEEF & PORK
POULTRY
SEAFOOD
VEGETARIAN
SIDE DISHES
BREAKFAST
BAKING
DESSERTS
REFERENCES
INDEXES
In the Introduction section, measuring correctly is explained. The difference between measuring liquids, shortening, sour cream & yogurt, dry ingredients, butter and brown sugar. I don't know about you, but this is an important section. No one ever taught me exactly how to measure. I've been "eyeballing" it with a measuring spoon for years.
Next are all the items needed for a well-stocked kitchen. From the items found in a well-stocked pantry to your basic cutlery to your basic cookware and bakeware, everything you need to begin cooking is listed AND pictured in this chapter.
The next twelve chapters all contain recipes that are simple, easy to understand, and are comprised of basic ingredients that are usually found in your pantry, and if not, in your local supermarket.
I tried three recipes from the cookbook. From the "Better than Takeout" chapter, I made Ramen Vegetable Beef Skillet; from the "Soups" chapter, I made Wild Rice Soup; and from the "Poultry" chapter, I made Key Lime Chicken Thighs.
WILD RICE SOUP P. 77
YIELD: 8 SERVINGS (ABOUT 2 QUARTS)
1 LB GROUND BEEF
2 C CHOPPED CELERY
2 C CHOPPED ONION
3 C WATER
1 CAN (14.5 OZ.) CHICKEN BROTH
1 CAN (10 3/4 OZ. CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
1 PKG. (6.75 OZ.) QUICK-COOKING LONG GRAIN AND WILD RICE MIX
5 BACON STRIPS, COOKED AND CRUMBLED
In a large saucepan, cook the beef, celery, and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
Add the water, broth, soup, rice and contents of the seasoning packet. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Garnish with bacon.
Nutrition Facts: 1 cup equals 268 calories , 11 g fat (4 g saturated fat), 43 mg cholesterol, 909 mg sodium, 25 g carbohydrates, 2 g fiber, 17 g protein.
My husband and I both liked the three recipes that I tried, and I really liked the looks of all the recipes in the book. All seemed to be very simple, and made up of items usually found in your pantry, or at least found in the local supermarket. Also, they were all of the type that would appeal to families with children, and were not too exotic or different for the hard-to-please crowd in the family.
As the main cook in the family, one of my favorite features in the cookbook was the measuring tutorial. As stated earlier, no one ever covered that with me, so I learned something from reviewing this cookbook. Also, the lists and pictures of everything you need for a well-stocked kitchen was enlightening. Not only would that be great for the young adult starting out on their own for their first time, but it wouldn't hurt someone like me to go back every now and then and restock their kitchen.
Certainly, the cookbook is worth its price. Taste of Home has an excellent reputation and this book lives up to that reputation. This would make an excellent addition to anyone's cookbook collection, or the perfect starter for a novice cook. That said, allow me to make one suggestion. I know everyone loves e-readers these days. The digital edition was the only type made available to me, but I quickly realized that it was unreadable to me on my Nook. The print was so small as to be unreadable. Fortunately, I have Adobe Digital Editions on my laptop, and I used it to read the cookbook. This didn't bother me, since I have been using my laptop as a digital cookbook for a couple of years now, anyway, but if a customer bought it expecting to use it on their Kindle or Nook, they would be sorely disappointed. That, however, is my only complaint. Since this is a cookbook, I give it 5 wooden spoons.
Disclosure of Material Connection: I received this book free from the publisher through the NetGalley®.com book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
May 18, 2012
Opening this book was a nice surprise. A fairly thick tome that promises to teach you how to grasp the essentials of home cooking and hopefully inspire you to go onwards and upwards.
Featuring material from the popular U.S.-based "Taste of Home Cooking Schools", the publishers say that having the book is like having a Cooking School instructor in your very own kitchen. A book can never replace live instruction but the reader gets a good overview of cooking techniques, styles and methods as well as many recipe ideas and inspiration to want to learn!
The book's modular design lets you practice as you progress, building up skills and knowledge and have more confidence in what you are doing. No being dropped in at the deep end here. Information literally is crammed into every space, remaining friendly and open so you are learning through osmosis and it does not feel like a chore.
The book literally starts at the first step, such as measuring ingredients correctly as the secret to success. In fact, even many more experienced home cooks might find it worthy of casting their eyes over some of the tips as it is likely that we have all learned some bad habits or never fully understood the importance of doing a certain thing in a certain way. Whilst inspiration and creativity are important when cooking, accuracy and care are also critical, yet often overlooked, requirements.
The recipes offered are suitable for many occasions, ranging from the informal snack right through to the important family get-together meals at holiday times. The relative low price of the book means that even the more experienced cook might find some interesting recipes here, so it should not be instantly discarded as being "just for beginners". At the very least, it could be worth spending a few minutes browsing through it at a bookstore.
Clearly written for a U.S. audience, this book still can be a good deal for international readers. At the back of the book there is a helpful list of substitutions and equivalents to convert between imperial and metric measurements as well as to suggest alternatives for when you've run out of a staple item, such as replacing buttermilk with a lemon juice and flour mix.
One feature that was nice to see was a quick resumé of cooking terms. Many books should feature such a thing as at-a-glance you can look up less familiar terms such as baste, parboil and julienne and know exactly what is meant by it. It only takes up a little room but it can make recipes less intimidating in the hands of an amateur. Finally a couple of indices - one by alphabetical order and the other by ingredient and serving order. Always a greatly appreciated feature to find!
This is a book clearly written for beginners and enthusiastic, less-experienced amateurs and for that end of the market it fulfils its goals perfectly. For those with a bit more experience under the belt a fair bit of the information might be superfluous, but perhaps it can still function as a refresher as needed. Plus, to boot, you know that you will get a lot of good but simple to produce recipes.
Taste of Home: Cooking School Cookbook, written by Catherine Cassidy and Taste of Home Editors and published by Reader's Digest. ISBN 9780898219456, 320 pages. Typical price: USD18. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
Featuring material from the popular U.S.-based "Taste of Home Cooking Schools", the publishers say that having the book is like having a Cooking School instructor in your very own kitchen. A book can never replace live instruction but the reader gets a good overview of cooking techniques, styles and methods as well as many recipe ideas and inspiration to want to learn!
The book's modular design lets you practice as you progress, building up skills and knowledge and have more confidence in what you are doing. No being dropped in at the deep end here. Information literally is crammed into every space, remaining friendly and open so you are learning through osmosis and it does not feel like a chore.
The book literally starts at the first step, such as measuring ingredients correctly as the secret to success. In fact, even many more experienced home cooks might find it worthy of casting their eyes over some of the tips as it is likely that we have all learned some bad habits or never fully understood the importance of doing a certain thing in a certain way. Whilst inspiration and creativity are important when cooking, accuracy and care are also critical, yet often overlooked, requirements.
The recipes offered are suitable for many occasions, ranging from the informal snack right through to the important family get-together meals at holiday times. The relative low price of the book means that even the more experienced cook might find some interesting recipes here, so it should not be instantly discarded as being "just for beginners". At the very least, it could be worth spending a few minutes browsing through it at a bookstore.
Clearly written for a U.S. audience, this book still can be a good deal for international readers. At the back of the book there is a helpful list of substitutions and equivalents to convert between imperial and metric measurements as well as to suggest alternatives for when you've run out of a staple item, such as replacing buttermilk with a lemon juice and flour mix.
One feature that was nice to see was a quick resumé of cooking terms. Many books should feature such a thing as at-a-glance you can look up less familiar terms such as baste, parboil and julienne and know exactly what is meant by it. It only takes up a little room but it can make recipes less intimidating in the hands of an amateur. Finally a couple of indices - one by alphabetical order and the other by ingredient and serving order. Always a greatly appreciated feature to find!
This is a book clearly written for beginners and enthusiastic, less-experienced amateurs and for that end of the market it fulfils its goals perfectly. For those with a bit more experience under the belt a fair bit of the information might be superfluous, but perhaps it can still function as a refresher as needed. Plus, to boot, you know that you will get a lot of good but simple to produce recipes.
Taste of Home: Cooking School Cookbook, written by Catherine Cassidy and Taste of Home Editors and published by Reader's Digest. ISBN 9780898219456, 320 pages. Typical price: USD18. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
July 24, 2012
This review was originally posted at Library Girl Reads & Reviews.
The Taste of Home Cooking School Cookbook is my favorite kind of cookbook. Not only does it have pictures, it has full color pictures of every single recipe! Every page of this cookbook uses color brilliantly from the recipe photos to color coded page borders to informational boxes to the layout of the actual recipe text.
The introductory section with kitchen basics is fairly short but not to worry as there are lots of informational boxes with techniques and cooking tips scattered throughout the various chapters. The layout of the book is easy to follow moving through Appetizers, Drinks, Better Than Takeout, Soups, Beef & Pork, Poultry, Seafood, Vegetarian, Side Dishes, Breakfast, Baking, and Desserts. The References section in the back of the book provides more cooking basics such as cooking terms and substitutions. Three Indexes make it easy to find recipes and the various cooking tips.
The cookbook includes recipes submitted by Taste of Home readers as well as ones created in the Taste of Home test kitchen. I think having recipes from both chefs and home cooks gives a great variety to the book and the skill level needed to prepare the dishes. All of the recipe photos look so delicious, it is difficult to choose which recipe to try first.
One thing that surprised me about the cookbook is the "Cheat It" symbol used on some of the recipes. This is supposed to indicate "low-effort recipes with big rewards." I generally found it to mean that a already prepared product, such as purchased pie crust or canned biscuits, was used to speed the recipe along. I have no objection to using prepared products but I was surprised they were included in a book where the title implies (at least to me) learning to cook from scratch.
Each recipe clearly indicates the number of servings at the top of the recipe and gives some nutritional information at the bottom. I only wish that there were some indication of how long a recipe takes from start to finish with the number of servings. The time information is included in the steps of the recipe, of course, but it is nice to be able to see that information in a quick glance when you are choosing a recipe.
Overall, I think the Taste of Home Cooking School Cookbook is one that I will pull out often to browse through the pictures and try new recipes. The various tips and techniques presented along the way will translate well for use in other recipes as well.
I received this book from FSB Associates for review.
The Taste of Home Cooking School Cookbook is my favorite kind of cookbook. Not only does it have pictures, it has full color pictures of every single recipe! Every page of this cookbook uses color brilliantly from the recipe photos to color coded page borders to informational boxes to the layout of the actual recipe text.
The introductory section with kitchen basics is fairly short but not to worry as there are lots of informational boxes with techniques and cooking tips scattered throughout the various chapters. The layout of the book is easy to follow moving through Appetizers, Drinks, Better Than Takeout, Soups, Beef & Pork, Poultry, Seafood, Vegetarian, Side Dishes, Breakfast, Baking, and Desserts. The References section in the back of the book provides more cooking basics such as cooking terms and substitutions. Three Indexes make it easy to find recipes and the various cooking tips.
The cookbook includes recipes submitted by Taste of Home readers as well as ones created in the Taste of Home test kitchen. I think having recipes from both chefs and home cooks gives a great variety to the book and the skill level needed to prepare the dishes. All of the recipe photos look so delicious, it is difficult to choose which recipe to try first.
One thing that surprised me about the cookbook is the "Cheat It" symbol used on some of the recipes. This is supposed to indicate "low-effort recipes with big rewards." I generally found it to mean that a already prepared product, such as purchased pie crust or canned biscuits, was used to speed the recipe along. I have no objection to using prepared products but I was surprised they were included in a book where the title implies (at least to me) learning to cook from scratch.
Each recipe clearly indicates the number of servings at the top of the recipe and gives some nutritional information at the bottom. I only wish that there were some indication of how long a recipe takes from start to finish with the number of servings. The time information is included in the steps of the recipe, of course, but it is nice to be able to see that information in a quick glance when you are choosing a recipe.
Overall, I think the Taste of Home Cooking School Cookbook is one that I will pull out often to browse through the pictures and try new recipes. The various tips and techniques presented along the way will translate well for use in other recipes as well.
I received this book from FSB Associates for review.
August 7, 2012
Taste Of Home is a name that is synonymous with great recipes. This cookbook is no exception. Just one look inside at the pictures of the recipes and you'll want to dig into the book. The recipes are easy enough for a beginner but also appealing to the seasoned cook.
The inexperienced cook will appreciate the many how-to's, secrets, and tips. They will learn how to dice a mango, create a successful creme brulee, read tips on purchasing the best chicken, and much more.
The experienced cook will enjoy the variety of recipes that are in this cookbook. It has appetizers, side dishes, breakfasts, desserts, soups, and meats to name a few. Better Than takeout is a chapter that stands out for me.
Those just setting up their kitchen will learn about cooking and food items that are needed for a well-stocked pantry, freezer, and refrigerator.
I have been enjoying cooking for myself and others for more than 20 years. The recipes in here are appealing to me. My daughter is just learning how to cook and she wants to make and eat almost every recipe in this cookbook. Check out Taste Of Home Cooking School Cookbook for yourself and discover it's fabulous collection of recipes with attractive pictures for many of them. Here is one of the more than 400 recipes in this cookbook:
Beef Gyros
Beef Gyros
1 cup ranch salad dressing
1/2 cup chopped seeded peeled cucumber
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons olive oil
5 whole pita breads, warmed
1 medium tomato, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 small onion, thinly sliced
1 cup (4 ounces) crumbled feta cheese
2 1/2 cups shredded lettuce
In a bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink.
Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce, and dressing mixture. Fold each pita over filling; secure with toothpicks.
I received a free copy of this book from FSBMedia for my honest opinion.
The inexperienced cook will appreciate the many how-to's, secrets, and tips. They will learn how to dice a mango, create a successful creme brulee, read tips on purchasing the best chicken, and much more.
The experienced cook will enjoy the variety of recipes that are in this cookbook. It has appetizers, side dishes, breakfasts, desserts, soups, and meats to name a few. Better Than takeout is a chapter that stands out for me.
Those just setting up their kitchen will learn about cooking and food items that are needed for a well-stocked pantry, freezer, and refrigerator.
I have been enjoying cooking for myself and others for more than 20 years. The recipes in here are appealing to me. My daughter is just learning how to cook and she wants to make and eat almost every recipe in this cookbook. Check out Taste Of Home Cooking School Cookbook for yourself and discover it's fabulous collection of recipes with attractive pictures for many of them. Here is one of the more than 400 recipes in this cookbook:
Beef Gyros
Beef Gyros
1 cup ranch salad dressing
1/2 cup chopped seeded peeled cucumber
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons olive oil
5 whole pita breads, warmed
1 medium tomato, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 small onion, thinly sliced
1 cup (4 ounces) crumbled feta cheese
2 1/2 cups shredded lettuce
In a bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink.
Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce, and dressing mixture. Fold each pita over filling; secure with toothpicks.
I received a free copy of this book from FSBMedia for my honest opinion.
June 7, 2013
Calling this a cooking school cookbook may be a bit of a misnomer, but it is entertaining to look at and the recipes I tried were fabulous.
Yes, I'm one of those people who really enjoys reading cookbooks (and craft books). This giant volume has food from every category. Some come with very well illustrated instructions - that may be the cooking school part of the book, but it doesn't illustrate quite enough for beginners to follow. Since I've been baking a lot of bread these days (you can see some in my twitter pics), I gravitated to the bread section. There were only a few bread options, but one was a challah bread that looked so easy to make. Of course braiding wasn't quite as easy as it looked, so my bread looked more like a giant pretzel. Still, the texture was delicate and my family enjoyed the bread so much they keep asking me to make more. Sunday is usually my baking day, so this Sunday I'll make the bread again and, this time, I might just get the braiding down right. I'll follow the braiding instructions in the book a little more closely this time.
The beauty of this book is that these seem to be kitchen tested - there isn't a bad one in the bunch - and the recipes I did make (one example above) came out really well and very tasty. Reading this cookbook has me more interested in trying other Taste of Home titles. Excellent.
Yes, I'm one of those people who really enjoys reading cookbooks (and craft books). This giant volume has food from every category. Some come with very well illustrated instructions - that may be the cooking school part of the book, but it doesn't illustrate quite enough for beginners to follow. Since I've been baking a lot of bread these days (you can see some in my twitter pics), I gravitated to the bread section. There were only a few bread options, but one was a challah bread that looked so easy to make. Of course braiding wasn't quite as easy as it looked, so my bread looked more like a giant pretzel. Still, the texture was delicate and my family enjoyed the bread so much they keep asking me to make more. Sunday is usually my baking day, so this Sunday I'll make the bread again and, this time, I might just get the braiding down right. I'll follow the braiding instructions in the book a little more closely this time.
The beauty of this book is that these seem to be kitchen tested - there isn't a bad one in the bunch - and the recipes I did make (one example above) came out really well and very tasty. Reading this cookbook has me more interested in trying other Taste of Home titles. Excellent.
June 25, 2012
I am in love with this cookbook. Why? Because I have tried three recipes and they have been easy to make and hits with my family. I've been on a chicken kick so we've had "Simple Salsa Chicken" "Pineapple Teriyaki Chicken" and "Zippy Paprika Chicken".
The "Simple Salsa Chicken" I made as directed and it was delicious with spanish rice. I didn't want to go out in the summer heat so I 'grilled' the "Pineapple Teriyaki Chicken" on my grill pan. My chicken breasts were too thick (should have realized that before I started cooking) so I cut the chicken into strips and skipped the provolone cheese on top. Although I had to modify, it was still quite tasty. I remembered to slice my chicken breasts thinner for "Zippy Paprika Chicken" - this was probably THE favorite of the three. I didn't have the marinade mix called for so I just substituted spicy paprika.
This next week's menu has three more recipes planned. I'm expecting them to be just as easy and loved by my family.
This is a cookbook for just about everyone - from the young adult venturing out on his/her own to the mom looking for new recipes that the family will enjoy. I think this would make a great gift for a bridal shower
The "Simple Salsa Chicken" I made as directed and it was delicious with spanish rice. I didn't want to go out in the summer heat so I 'grilled' the "Pineapple Teriyaki Chicken" on my grill pan. My chicken breasts were too thick (should have realized that before I started cooking) so I cut the chicken into strips and skipped the provolone cheese on top. Although I had to modify, it was still quite tasty. I remembered to slice my chicken breasts thinner for "Zippy Paprika Chicken" - this was probably THE favorite of the three. I didn't have the marinade mix called for so I just substituted spicy paprika.
This next week's menu has three more recipes planned. I'm expecting them to be just as easy and loved by my family.
This is a cookbook for just about everyone - from the young adult venturing out on his/her own to the mom looking for new recipes that the family will enjoy. I think this would make a great gift for a bridal shower
August 28, 2012
My husband and I this last year have taken to trying new recipes every week or so. Since I discovered that publishers who participate in NetGalley sometimes have cookbooks available for review, I thought what better way to come up with some new recipes?
This cookbook was very good at breaking things down with their helpful "How To" sections, which would be great for beginning cooks. There is a fairly good variety of dishes, ranging from simple to more elegant meals for entertaining.
It seemed to me that most of these meals would be good, but that most would take a little more preparation to make on busy weeknights than I usually have. It could be done with some planning and using the different 'cheats' that were given with some recipes.
This cookbook was very good at breaking things down with their helpful "How To" sections, which would be great for beginning cooks. There is a fairly good variety of dishes, ranging from simple to more elegant meals for entertaining.
It seemed to me that most of these meals would be good, but that most would take a little more preparation to make on busy weeknights than I usually have. It could be done with some planning and using the different 'cheats' that were given with some recipes.
May 23, 2012
What a beautiful and delightful cookbook! I have loved "Taste of Home" magazine for years and any time I could get my hands on one I knew I was going to find good recipies! But this Cooking School cookbook takes it a step above and beyond!
I read this as a pdf download preview for reviewing the book and fell in love!! As a cookbook collector this is going at the top of my wish list!
With recipe's like Lavender Lemonade and Chai Tea from scratch!! How to make fluffy dumplings like my Grandmother used to make instead of the hard lumps mine seem to always be!! This book is a feast for the eyes and makes me want to create a feast for my family to eat!
YUMMY!
I read this as a pdf download preview for reviewing the book and fell in love!! As a cookbook collector this is going at the top of my wish list!
With recipe's like Lavender Lemonade and Chai Tea from scratch!! How to make fluffy dumplings like my Grandmother used to make instead of the hard lumps mine seem to always be!! This book is a feast for the eyes and makes me want to create a feast for my family to eat!
YUMMY!
September 9, 2012
One of the things I really like about the Taste of Home cooking magazines is the pictures. And, this cookbook is full of them. As near as I can tell, there is a picture for every recipe. There is also an introduction which has some basic how to's, kitchen stocking and cookware helps and the occasional recipe also has how to photos along with the finished product. Like most Taste of Home recipes, these are fairly easy and most can be prepared with what you already have in your pantry.
One of my favorites from this new cookbook is Cashew Chicken (page 71).
This would be a great gift for a new bride or college student.
One of my favorites from this new cookbook is Cashew Chicken (page 71).
This would be a great gift for a new bride or college student.
February 4, 2013
I tend to be a mess in the kitchen. This book was very helpful and makes me think I might be able to cook after all!
My favorite part of the book art the "cheat it" options!! This gives you a already prepared item to put in rather than spending you do not have with from scratch.
I really like the better than take out section as well. It has lots of favorites in a much healthier manner. The delivery guys are sure to miss me but my waistline will be happier!
This book is my new BFF in the kitchen!! Well that and a nice glass of wine to keep up company!
*ARC courtesy of the publisher via NetGalley in exchange for an honest review*
My favorite part of the book art the "cheat it" options!! This gives you a already prepared item to put in rather than spending you do not have with from scratch.
I really like the better than take out section as well. It has lots of favorites in a much healthier manner. The delivery guys are sure to miss me but my waistline will be happier!
This book is my new BFF in the kitchen!! Well that and a nice glass of wine to keep up company!
*ARC courtesy of the publisher via NetGalley in exchange for an honest review*
May 3, 2014
I reviewed Taste of Home: Cooking school Cookbook, in exchange for review from netgalley.com. The book was written by Catherine Cassidy and the Taste of Home editors. The book was published by Readers digest. I enjoyed the tips provided in the book: the different types of knives; stocking a kitchen; basic cookware; basic bake ware. The book also provided pictures of the different types of kitchen hardware. The recipes were simple and easy as well. The book would be a a great help to anyone, who lacks kitchen experience or someone, who wants to improve on kitchen experience.
October 16, 2012
Taste of Home has been a favorite magazine of mine and my family's for years now. It has never failed to disappoint me and this book is no exception. Very hands on for teaching people techniques for making the recipes that are in this book. Tons of fantastic recipes as well. I personally look forward to making many, many of the recipes in this book in the future. Thanks for having such easy to understand books!
November 14, 2012
This book is perfect for any beginning chef! The holiday season is known for all the entertaining and big meals, and this book is great to have handy. Recipes for drinks, soups, meats, desserts, vegetarian- you name it, it's in here. You get recipes for the timeless classics that everyone loves, and recipes for dishes that are destined to become classics. Easy to understand, loaded with pictures, and it includes tips on everything! A great gift for the aspiring cook in your life.
did-not-finish
July 3, 2013e-galley provided free from publisher, no obligation to review.
ADE expired before I could cook from the book. I don't review cookbooks that I've only flipped through and haven't actually cooked from.
ADE expired before I could cook from the book. I don't review cookbooks that I've only flipped through and haven't actually cooked from.
December 26, 2012
Good variety of recipes with excellent illustrations and preparation tips that are graphic and easy to understand. From simple to complex with clever shortcuts. This would be a good book to own.
August 29, 2013
Doesn't really teach you how to cook, teaches you to buy pre-made sauces and crusts then top with basic ingredients. Not for those looking for methods. Boring potluck-esque recipes. Disappointing.
June 12, 2014
This Taste of Home Cookbook has some great recipes and any cook would enjoy the recipes that are offered.
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