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Rating: 
Summary: Excellent for experienced chefs and those with no clue!
Review: I bought this book for a friend, but decided to look through it first, just to make sure it'd be good for him (he wants to learn how to cook, but knows nothing). I found out that this book is probably the best book you could buy for a beginner, it explains everything, has a glossary, and many many pictures. It gives information on tools and baking dishes, at the beginning of each section, it tells you basic information on things. When in the actual recipe areas, each right-hand page will feature a recipe for a certain kind of food (for example, I randomly turned to the first page on Broiled Pork, it gave a brief overview of the section, has a recipe for Marinated Pork Tenderloin, with pictures for each step, and on the back of that page, it has three more recipes, all are for broiled pork. The entire book is like that. This book has simple recipes and old standbys that are good for the beginner who doesn't want to experiment too much (for example, I found both plain old mashed potatoes and a few good meatloaf recipes), and more daring recipes for those who've gained some experience. It contains both comfort foods and elegant foods you would prepare for a dinner party. This is a must-have book for anyone who isn't confident of their cooking skills, and also very useful to anyone who simply wants a little variety. This is definately worth the money, everyone should have one!
Rating:
Summary: The perfect cookbook for me
Review: I checked this book out of the library and found myself really facinated with its organization. It not only uses the basic divisions of meat, poultry, etc., it further breaks the chapters down into sub-groups based on cooking techniques. I love it! Plus the pictures really help me get a quick sense of the recipe, its steps, ingredients, and the time involved. Just last night I tried the salmon patties and was really pleased, as were my dinner guests. I can't wait for my own copy to arrive.
Rating:
Summary: All wrapped up into one!
Review: I checked this book out of the library and found myself taking it out for an extra 2 weeks until the one that I ordered came in! I would recommend everybody to go out and buy this book! It has made my life in cooking so much easier. I must own about 25 different ones either for different recipies in each, or just for the basics that are spread out amongst them all. With this ONE book, I can get rid of my others. It is the only one that you need for all your information wrapped up into one. The pictures really help me get a quick sense of the recipe, its steps, ingredients, and the time involved. Thank you so much Good Housekeeping!!!
Rating:
Summary: Everyday cooking
Review: I own dozens of cookbooks, but this particular cookbook is a favourite. It would be a great gift for either a new cook (great shower/wedding gift) or even for an experienced cook. The recipes range from very basic to quite gourmet, and there is something for cooks of every skill level. The layout is clear and easy to read, and best of all, it gives calorie, fat, sodium, etc. content at the end of each recipe, which I really like. The layout is eye-catching and easy to read. I have had good luck with several recipes, including Mahogany Roast Chicken (very good and easy) and Golden Onion Foccaccia. I am often dissappointed with cookbook purchases, but this one was a great buy and I would highly recommend it.
Rating:
Summary: The Best Cookbook Available!
Review: This is a wonderful book, and an excellent kitchen resource regardless of your experience level in the kitchen. The book contains a dizzying array of recipes in every conceivable category, and is well organized and illustrated. The illustrations, in fact, are what truly set this book apart: not only are the dishes well presented, explained, and photographed, but the steps involved in preparing the dishes are generally photographed to make it crystal clear how to do all required tasks. Earlier in my life, I was a Chef at a high dollar restaurant serving mostly beef, so I was largely acquainted with the techniques associated with preparing most meats (and agree with the techniques used here), but I have never been especially knowledgeable about baking (and some other things). This book made it easy to learn the exact steps involved along the way to making every dish contained herein. I was especially enthused with the photographs taken at major preparation steps and decision points. This let me get it right the first time without having a recipe that was almost, but not quite, perfect. Any level of cook from very beginner to advanced will love this book. There are dishes ranging from simple to complex (biased toward the simple on average) but all the ones I have made have worked well and tasted great. No kitchen should be without this book!
Rating:
Summary: Now my friends think that I am a gourmet chef...
Review: This was the first cookbook I bought when I decided that I should start learning how to make food that I actually want to eat. There are lots and lots of pictures, showing the process of making a particular dish. This was great, as I didn't even know at that point what equipment I was supposed to make the food with. Anyway, I did a couple of recipes and then moved on to trying recipes from all kinds of books. Last week however, I did two recipes for my guests on my birthday, and they loved it. I did the Salmon with dill and caper sauce and also the Caramel Apple Tart. Other good dishes: Asparagus Gratin, Veal Stuffed with Fontina, Prosciutto, and Basil. I was not to excited about the Green Bean dish with vinaigrette (but then I am not crazy about green beans - but the picture looks good!) If you want to learn from scratch and know how to substitute ingredients and all that, then this book is maybe not the one. But I worked for me, because I wanted to see if I even liked a method of cooking before learning more about it (my mom used to saut? everything, broiling and all that were a new concepts to me).
Rating:
Summary: Now my friends think that I am a gourmet chef...
Review: This was the first cookbook I bought when I decided that I should start learning how to make food that I actually want to eat. There are lots and lots of pictures, showing the process of making a particular dish. This was great, as I didn't even know at that point what equipment I was supposed to make the food with. Anyway, I did a couple of recipes and then moved on to trying recipes from all kinds of books. Last week however, I did two recipes for my guests on my birthday, and they loved it. I did the Salmon with dill and caper sauce and also the Caramel Apple Tart. Other good dishes: Asparagus Gratin, Veal Stuffed with Fontina, Prosciutto, and Basil. I was not to excited about the Green Bean dish with vinaigrette (but then I am not crazy about green beans - but the picture looks good!) If you want to learn from scratch and know how to substitute ingredients and all that, then this book is maybe not the one. But I worked for me, because I wanted to see if I even liked a method of cooking before learning more about it (my mom used to sauté everything, broiling and all that were a new concepts to me).
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