The Good Housekeeping Illustrated Cookbook

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Cooking becomes simpler with expert guidance, as this cookbook offers step-by-step instructions paired with diagrams for each recipe, making it accessible for beginners. It covers fundamental techniques such as folding egg whites, kneading bread, rolling piecrusts, and decorating cakes, along with more challenging recipes and everyday meals. A large color picture index at the beginning allows for easy browsing, showcasing how each dish will look and providing suggestions for garnishing and serving. Captions include details on seasonings, cooking methods, preparation time, and serving sizes. Menu planning is streamlined, with recipes organized by meal courses, from appetizers to desserts. Many recipes are classic favorites from Good Housekeeping Magazine, while others are newly developed. Each recipe has been meticulously reviewed by Mildred Ying, the magazine's food editor, along with her team, ensuring accuracy in ingredient brands, simplification of steps, and confirmation of cooking times, all while maintaining nutritional quality and appealing taste. Ellen Connelly contributed to chapter planning, and Lucy Wing assisted with the how-to illustrations and proofreading.