The Good Housekeeping Illustrated Cookbook

Cooking is easier when an expert shows, step-by-step, how to
prepare a recipe. We planned this cookbook so that even a
beginning cook could successfully use our recipes simply by
.t-ollowing the diagrams of the steps along with the recipe itself. In
this collection of recipes, we demonstrate all the fundamental
cooking techniques, from folding in egg whites, to kneading bread,
rolling piecrusts, decorating cakes and cookies, even boning certain
cuts of meat and poultry. We’ve included recipes that are often
considered difficult as well as everyday ones.
Since recipe selection and meal planning are easier when a picture
shows exactly how the food will look, all of our recipes are shown
in the large color picture index at the beginning of the book. You
can browse through these pages and select the recipe best suited for
your specific occasion. The color pictures also suggest how to
garnish and serve the dish. Captions to the pictures provide
information on the recipe seasonings, cooking methods used, time
needed to prepare the food, number of servings and so on.
For the first time in a cookbook, menu planning is made easier as
the pictures are arranged according to the course of the meal,
starting with all the appetizers and going through to main
dishes, salads, breads and desserts.
Many of these recipes are classics, direct from the pages of Good
Housekeeping Magazine. Others are newly developed for this book.
All have had the careful scrutiny of Mildred Ying, Good
Housekeeping’s food editor. She and her staff checked and
rechecked these recipes, trying several brands of ingredients,
eliminating extra steps, using fewer utensils, confirming the cooking
times, making sure they are nutritionally sound and, most
importantly, that they tasted as good as they looked.
Besides Mildred, Ellen Connelly of the food staff helped especially
with the planning of the chapters; Lucy Wing helped with checking
our how-to drawings and with many hours of proof-reading.