Cover image for Betty Crocker Bisquick II cookbook.
Title:
Betty Crocker Bisquick II cookbook.
Author:
Crocker, Betty.
Publication Information:
Hoboken, NJ : Wiley Pub., [2004]

©2004
Physical Description:
255 pages : color illustrations ; 27 cm
General Note:
Includes index.
Language:
English
Added Author:
ISBN:
9780764543395
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Item Holds
Searching...
TX715 .B4893 2004 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX715 .B4893 2004 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX715 .B4893 2004 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX715 .B4893 2004 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX715 .B4893 2004 Adult Non-Fiction Cooking
Searching...

On Order

Summary

Summary

The follow-up to the Betty Crocker's Bisquick Cookbook with recipes for everyday cooking and baking, this book includes recipes that can be prepared and baked in 45 minutes or less from start to finish. It also contains tips with every recipe and includes information like do-ahead options and substitutions, nutrition information, and more.


Author Notes

Betty Crocker, 1921 In 1921, Betty Crocker was created because of a contest that was part of a promotion for Gold Medal Flour. The company needed a name to sign to the letter, accompanying the prize of flour sack pincushions, sent to the thousands of customers that successfully completed a puzzle. They chose the family name of an early director of the Company, William G. Crocker, and the name Betty for its warm and approachable feel. The signature was voted the most distinctive of several submitted by female employees. The pincushion promotion set off a flood of inquiries for reliable and creative cooking advice.

In 1924, Betty Crocker was on a local Minneapolis radio program called "Betty Crocker Cooking School of the Air." The response to the show was positive and it joined the NBC network lineup in 1927. Over the next quarter century, The Cooking School "graduated" more than one million listeners. During the Great Depression, Betty Crocker found ways to help families maintain an adequate diet with low wages and relief foods. In the 1930's and 1940's, Betty Crocker published the meal-planning booklet "Meal Planning on a Limited Budget" and used the booklets and the radio to provide helpful hints to homemakers to make the most of war rationed foods.

In 1945, Betty Crocker was pronounced the "First Lady of Food," in a survey of best-known women in America, following First Lady Eleanor Roosevelt. In 1947, the Betty Crocker Ginger Cake mix was introduced and the name was transformed into a brand name distinguishing a nationally distributed family of products. The growing line of baking mix was an instant hit. In the 1950's, the red spoon logo appeared on the cake mixes and became one of the most recognized brand logos in the world and is a symbol of quality, convenience and reliability. It was also during this time that Betty Crocker moved on to television, hosting her own programs and appearing on many others.

During the 1950's, families were growing and needed new recipes to prepare in their suburban kitchens. Of course, Betty Crocker met that need with the first cookbook, which was followed over the years with over 200 cookbook titles and countless small format recipe magazines. The Betty Crocker Cookbook has reached an 8th edition and has sold over 27 million copies, which makes it the all time best selling cookbook in the world.

There are eight Betty Crocker kitchens, which represent different parts of the American cultural tradition: the Arizona desert, California, Cape Cod, Chinatown, Hawaiian, Pennsylvania Dutch and Williamsburg. Professional home economists work in the Betty Crocker Kitchens to develop and test recipes, work with new products, and develop time saving techniques that help families cook and bake smarter. There are three camera kitchens that are used to create beautiful food photography for use in the cookbooks, magazines and recipe cards.

(Bowker Author Biography)


Reviews 1

Publisher's Weekly Review

It's a branded product recognizable to most Americans, whether grabbed blearily from the cupboard on weekend mornings to produce a pancake breakfast or picked up in the supermarket to make quick biscuits alongside whatever else is for dinner. In this follow-up to the first Bisquick Cookbook, recipes for "Ultimate Bisquick Favorites" (including Best-Ever Waffles and Melt-in-Your-Mouth Pancakes) are used as endpaper, while the inside pages hold dozens of recipes for quick family meals. Salty dishes like Roasted-Vegetable Egg Bake (which gets a "Kids Love" icon) and Mini Rosemary Garlic Focaccias (which doesn't) complement recipes for sweet breads, tarts, snacks and desserts. Full-page pictures illustrate about a third of the recipes-this is one of the highlights of this conveniently spiral-bound book, which has its pages inset to prevent staining when it's laid out on the counter. Each recipe comes with explicit prep and cook times, and offers a "Betty's Tip"-serving suggestions or pointers when shopping for non-Bisquick ingredients. (Feb.) Copyright 2004 Reed Business Information.


Table of Contents

Discover Bisquick Mixp. 8
Chapter 1 Breakfasts and Brunchesp. 12
Chapter 2 Simple Snacks and Breadsp. 50
Chapter 3 30-Minute Weeknight Mealsp. 82
Chapter 4 Impossibly Easy Pies and Pizzasp. 120
Chapter 5 Feed a Crowdp. 150
Chapter 6 Hassle-Free Holidaysp. 178
Chapter 7 Desserts, Cookies and Barsp. 212
Helpful Nutrition and Cooking Informationp. 246
Metric Conversion Guidep. 247
Indexp. 248