Written by Pam Anderson, former executive editor for Cook's Illustrated.
It's not flashy like other cookbooks (no photographs) and has nothing
but the basics - recipes for everything from chicken soup to pancakes to
prime rib. Judy Love did the illustrations and she clarifies things
like breaking down a chicken to shaping French bread in them. Anderson's
trial-and-error and resulting fix for a lemon meringue pie was helpful
as well as her recipe for fried chicken. When I first bought the book
back in 2000 it was a great resource, and nearly 13 years later it still
is.
This was a Cookbook of the Week weekly feature and blog hop on my blog, Sand and Succotash. Read More >>
