Rating: 
Summary: This is a WONDERFUL cookbook
Review: I consider myself a fairly accomplished cook, so that when someone gave my wife and I a copy of this "basic" cookbook for our wedding, I was initially disappointed, thinking that I didn't need this book.How WRONG I was! :-) I have found this book to be completely invaluable in my kitchen. What I found was that I often know how to make more complex recipes, but when I needed to make a more "standard" recipe - I was often at a loss.....how DO you cook a pot roast? Make a mint julep? What temperature DO you cook a yam at, anyway? All this and much more is in this book. This book has easy to find sections on meats, fish, poultry, drinks, desserts and much more, and many many recipes. It also has a provides a fairly exhaustive definition of almost anything cooking related from types of crabs to buy all the way to the various types of sugars available on the market. When I'm at a loss for what to serve for dinner, I just flip through this book for ideas. The same goes for when I am experimenting and creating some new japanese-creole dish to subject my family to! :-) This is a LARGE book, with no flashy pictures or anything like that (there are some basic drawings - for example, what part of the cow gets cut up for what kind of meat. Things like that), so you are getting a lot for your money. I would highly recommend this book for anyone who enjoys spending any time in the kitchen. I enjoy it so much that I'm buying another copy as a gift for my little sister's wedding shower! :-)
Rating:
Summary: Only cookbook I have used for the last 20 years
Review: I gave my old copy of this cookbook to my sister then lost my new copy (don't ask how). So I asked her for it back thinking she probably never used it. Imagine my surprise when she refused to give it back stating that she has 2 shelves of cookbooks and this is the only one she now uses. Today I am buying a new copy.
Rating:
Summary: The best cookbook
Review: I have and still use the original Doubleday Cookbook by Anderson and Hanna. This "cookbook" is the original 2 volume set. They are the first books that I reach for and the last ones to get put away. They need to be re-bound because I use them so frequently (every day). I am buying the new Doubleday so that My heirloom 2 volume set can get needed repairs.
If you own only one cookbook, this is the one to have. You will be reaching for it everyday, every week, every month, every year. My 2 volume set was published in 1975 and I still use it everyday. I believe that you will have yours forever as well.
Rating:
Summary: The best cookbook
Review: I have and still use the original Doubleday Cookbook by Anderson and Hanna. This "cookbook" is the original 2 volume set. They are the first books that I reach for and the last ones to get put away. They need to be re-bound because I use them so frequently (every day). I am buying the new Doubleday so that My heirloom 2 volume set can get needed repairs.
If you own only one cookbook, this is the one to have. You will be reaching for it everyday, every week, every month, every year. My 2 volume set was published in 1975 and I still use it everyday. I believe that you will have yours forever as well.
Rating:
Summary: The best cookbook
Review: I have and still use the original Doubleday Cookbook by Anderson and Hanna. This "cookbook" is the original 2 volume set. They are the first books that I reach for and the last ones to get put away. They need to be re-bound because I use them so frequently (every day). I am buying the new Doubleday so that My heirloom 2 volume set can get needed repairs.
If you own only one cookbook, this is the one to have. You will be reaching for it everyday, every week, every month, every year. My 2 volume set was published in 1975 and I still use it everyday. I believe that you will have yours forever as well.
Rating:
Summary: Essential for all cooks, novice to pro
Review: I have cooked with this book for 20 years, and am ordering a 2nd copy to replace my dog-eared, gravy spattered, disintegrating original. From bear roasts to pumpkin soup; from boning a chicken to selecting a duckling for "a l'orange"; from Beef Wellington to boeuf bourguinon; this is the most comprehensive and essential cookbook I've ever seen. I've given this exclusively as a wedding gift for 10 years now - it's the only cookbook you'll ever need.
Rating:
Summary: The ONE Cookbook You Must Have
Review: I've been cooking for nearly 40 years and have a library of over 50 cookbooks. If I could only keep one, this would be it! An essential for anyone who wants to know how to do more than boil water. Everything you need to know to cook--and cook well--is in this book.
Rating: 
Summary: CORRECTION, At-a-Glance info, DOUBLEDAY COOKBOOK
Review: Info on At-a-Glance page for THE NEW DOUBLEDAY COOKBOOK incorrect. You say, "Be the first to write a review of this book" when in fact there are already 6 reviews of the book, each giving it a 5-STAR rating. PLEASE CORRECT.
Rating:
Summary: Something-for-Everyone Cookbook:Recipe Favorites Old & New
Review: My co-author Elaine Hanna and I both quit our editorial jobs (she from The Ladies' Home Journal, I from Venture-- The Traveler's World)-- to devote full time to THE DOUBLEDAY COOKBOOK. We spent ten long years researching, writing, recipe-testing. Our aim: to make this a book for all cooks, a primer that took beginners by the hand and showed them how to bake the best apple pie ever, an intermediate cookbook that encouraged the more experienced to branch out, and an advanced collection of recipes that gave old pros plenty of new material. We wanted to show how easy it is to improvise, to take a basic recipe and add a bit of this or that to turn it into a whole new dish. We wanted to demystify the chemistry and physics of cooking, to explain why souffles fell, cakes cracked, and hard-cooked eggs developed that ugly dark green ring between the yolk and the white. My co-author and I are both food-trained professionals, magazine food editors and busy home cooks, too. In the 20-something years since THE DOUBLEDAY COOKBOOK was published, we've yet to hear that our recipes don't work. That's because every one them-- and that's more than 5,000 recipes-- was tested and retested until we considered it foolproof-- that's our test kitchen training kicking in. Our long years of work were rewarded, however, when THE DOUBLEDAY COOKBOOK was named not only best general cookbook of the year in the R.T. FRench Tastemaker Awards but also best cookbook overall-- you might say, "best of breed" and "best of show." Sara Moulton, star of the Food Network's "Cooking Live" and "Cooking Live Prime Time" says THE DOUBLEDAY COOKBOOK is her favorite big, basic cookbook, the one she consults first whenever she needs to answer a cooking question or solve a culinary problem. Hardly scant praise. In addition, many of the food magazines and women's magazines use THE DOUBLEDAY COOKBOOK as "the source." Again, scarcely faint praise. The book has now sold more than a million copies and continues to fly off the shelves. As the cookbook reviewer for THE ATLANTA JOURNAL-CONSTITUTION wrote, "Move over, Joy of Cooking."
Rating:
Summary: Best cookbook
Review: My mom owns this book and I use it alot.The recipes are simply delicious.I actually have 2 favorites.Not many people like liver because of the flavor(my husband included)but he loves when I make the Braised Liver.It's very tender and flavorful.My other favorite is Peppery Szechuan Shrimp.If you like spicy then you have to try this dish.We make white rice with it.Those are my 2 best recipes but also use if for others.This is a must have cookbook for any cooks collection.
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