Betty Crocker's New Cookbook: Everything You Need to Know to Cook

This latest edition of the classic kitchen reference is not the OED of cookbooks. It's more like a Webster's 10th: it won't tell you everything, but it will tell you what you most likely need to know. It's dense with advice about selection, preparation and presentation of food. And it's clear enough not to intimidate kitchen newcomers. The 900-plus recipes-not very different from past editions-are not particularly demanding, and few require elaborate equipment or ingredients. New are illustrations and photos and the addition of reduced-calorie suggestions (e.g., use turkey instead of beef for Taco Salad; forego margarine for cooking spray and use a nonstick skillet for Brandied Steak au Poivre). To be valued less for individual recipes than for its function as a kitchen tool, this volume is packed with well-organized information. Each chapter covers a particular course or food group, e.g., desserts, cheese dishes, poultry, etc. Nutritional breakdowns are given for each dish, along with preparation and cooking times. Cooking techniques and tips are covered in the front section, while the back section gets into more elaborate information like planning menus and food storage. Not a gourmet cookbook, this is basic training: indispensible for novices and a great safety net for experienced cooks who habitually roast, fry and saute by the seat of their pants. Major ad/promo. (May)