Better Than Store Bought: A Cookbook

by Helen Witty, Elizabeth S. Colchie, Elizabeth Schneider Colchie

Book Overview

"A cookbook of foods that most people never knew they could make at home- and without preservatives". This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0060146931
• ISBN13: 9780060146931
• Release Date: January 1979
• Publisher: HarperCollins Publishers
• Length: 325 Pages
• Weight: 1.27 lbs.

Customer Reviews

Worth the search

My copy of this book is spine-snapped in several places, dog-eared, and spotted and soiled throughout, in spite of all my care. I searched for years to find a copy to give to a fellow "basics" cook and she was as thrilled with it as I have been. The anise cookies are fabulous, as are the pretzels and, in fact, every other recipe I've made. A Must Have for a serious cook's bookshelf.

Truly Unique

I found a reference to this after having searched the internet for marshmallow recipes. The recipe was posted online, but I bought the book figuring it was the right thing to do. I had NO idea how delightful this would be. Most of the recipes I've never seen anyplace else (gingerbread cookie MIX!?!) The marshmallow recipe alone has won me a couple marriage proposals. If you have any impulse to cook or bake, please buy this book. You will be amazed.

Better than most Cookbooks

I have had this cookbook since the 80's and use it regularly. My copy is yellowed, stained, torn, taped and well loved. I think I've tried nearly every recipe in it, including the recipe for caviar. The recipes are all comprehensive and easy to follow. Some of my favorites include; black pumpernickel bread, fresh chorizo sausage; and the homemade chili sauce (extra tomatoes in summer?-- try this recipe). There's even a recipe for tofu in it! (And pastrami, too!) If you can find it, get it. You won't be disapointed!

Back to my childhood....

The recipes in this book are amazing. I especially like the roasted pumpkin seeds (I didn't know you had to boil them first!) and the mustard. Making these a la carte items from scratch sounds daunting--but it isn't with this book as your guide. Small touches like these make whoever you're cooking for know they're SPECIAL. And you don't have to be Martha Stewart to succeed! I found out about this book browsing my the bookshelf in my mom's kitchen in New Hampshire. She let me borrow it but wanted it back. Now I know why.

I've missed this book for years...

I had a copy of this book back in the early 80's. I loaned it out and never got it back, I have missed it ever since. The home made cottage and riccotta cheeses are sooo good and simple to make.