Review: Betty Crocker Cookbook, 11th Edition

The fall cookbook rush continues.  The newest entry is also one of the oldest.  The most recent incarnation of the Betty Crocker Cookbook has just been released and it appears to live up to and even surpass its ten predecessors.

With more than 65 million copies sold since its first edition was published in 1950, the Betty Crocker Cookbook  (available at amazon) has long been America’s most-trusted kitchen companion for reliable information and delicious recipes. Now, Betty is back and better than ever with the most complete revision yet of the classic Betty Crocker Cookbook, 11th Edition“Big Red” cookbook, that brings her into the 21st century. It’s exciting that for the first time ever, readers will have exclusive access to an online cookbook destination with 85 videos and 400 bonus recipes designed to enhance their use of the cookbook. Icons throughout the book indicate when to go online to watch a video of a recipe or technique or find additional recipes for each chapter.

The memory of my mother cooking from an old tattered copy of the Betty Crocker Cookbook held together by a rubber band is one I share with most Americans.  I have long thought it the perfect “first cookbook” for graduates, newlyweds or the trophy wife who didn’t quite grasp the complexities of that pre-nup.  That’s because it contains a full range of recipes from various cuisines and more importantly varying degrees of difficulty.

The new 11th edition is available in print and as an e-book, features a completely new design, with 1,100 all-new color photographs—three times the number found in the previous edition—that bring the recipes to life. With 1,500 recipes, home cooks will find trusted classics as well as hundreds of new dishes that reflect today’s desire to eat healthier, enjoy new flavors and get dinner on the table fast.

BETTY CROCKER COOKBOOK, 11TH EDITION includes new features that make this edition the most significant update in 60 years:

  • New chapters — “Do It Yourself,” “Entertaining” and “Breakfast & Brunch” – covering popular topics like canning, pickling, cocktails and party foods.
  • An “Heirloom Recipe & New Twist” feature pairing over 20 beloved classics with fresh spins, such as traditional Chicken Pot Pie made with homemade crust and Individual Chicken Pot Pies using puff pastry tops.
  • A “Learn to Make” feature with easy-to-follow guidance – including step-by-step photos, and online video demos for each – for preparing essential dishes such as Roast Turkey, Macaroni and Cheese, Apple Pie and New York Cheesecake! Betty’s “Keys to Success” tips will help home cooks get the dish right every time!
  • Gorgeously photographed reference pages identifying more than 655 foods (from vegetables and fruits to grains, soy products, and cuts of meat) and essential equipment items.
  • All-new mini recipes that provide quick and super-easy meal ideas in short paragraph form.
  • An accompanying e-book, optimized for all e-reader devices, that includes fully hyperlinked content for easy navigation; all the photography presented in beautiful full-color; and bonus indexes that allow readers to browse recipes that are fast and lower calorie and easily access the book’s many reference charts and features.

Quick & Easy Recipe Contest

The Kitchen Hotline

WEEK 1 WINNER: truehockeymom’s Shrimp Pasta

WEEK 2 WINNER: Rhonda Dodge’s Butterscotch Yeast Rolls

WEEK 3 WINNER: GeoKaren’s Chocolate Turtles

WEEK 4 WINNER: Tiffany Koch’s Oh SO Good White Chicken Chili

GRAND CHAMPION WINNER: Rhonda Dodge’s Butterscotch Yeast Rolls. Congratulations, Rhonda!  The yeast rolls were restupulous. Enjoy your autographed copy of Third Coast Cuisine.

As many who read this blog may know, I am a chef/consultant for The Kitchen Hotline.  At the hotline, we give you the knowledge, the support and the tools you need to gather family and friends around the dinner table. We reduce your stress, provide your meal planning and even help you to choose the perfect wine. Whether you want to create simple family meals or prepare an elegant dinner party, we have everything you need, all in once place.

A few months ago our clients at the told us that they love quick & easy recipes to get them through their busy week.  They love 5 Ingredient Fix and 30 Minute Meals so we chefs were charged with creating recipes that fit the model of both of those popular Food Network shows.  Our Quick & Easy (Q&E) Recipes include (usually) five ingredients or less and (again usually) take 30 minutes from start to finish.  I have shared a number of them here with you.

Well, now I want to see what Q&E Recipes you have come up with.  So each week in the month of January I will be giving away a free one-year membership to the TheKitchenHotline (a $240 value) for the best Q&E Recipe.  At the end of the month I will chose a grand champion from the weekly winners and they will then receive an autographed copy of my latest cookbook, Third Coast Cuisine: Recipes from the Gulf of Mexico.

The rules are simple: 5 ingredients or less, 30 minutes or less and I choose the one that sounds the best to me. Enter early, enter often.  Enter your submission in the comments section below.  The first winner will be chosen on January 7th.  Recipes that do not win the week they are posted remain eligible to win a weekly prize until the end of the contest.  All submissions are subject to being included in the daily Q&E posts at the TheKitchenHotline Facebook page with credit given to author of course.

To give you an idea of what our Q&E Recipes look like just hop on over to the Facebook page for a look-see.

Christmas Ideas for Foodies: The Orion Cooker

Always on the look out for new ways of preparing dead carcass I ran across this little gem.  The science is sound and the look is quite Star Trek-ish.  Now if the good folks at Orion are looking for a quasi-celebrity chef to endorse their product I may know someone who is up for the job.  Hint, hint.  Nudge, nudge, say nor more.

Here’s what they have to say about their new fangeled smokerizor thingy:

The Orion CookerThe Orion Cooker is a new, innovative outdoor convection cooker that uses three cooking processes simultaneously: convection, steam and smoke (if desired). This cooking process couldn’t be any easier and yields incredible results every time. Using 100% indirect heat to create a convection current, there is absolutely no cooking maintenance with drastically reduced cook times. When compared to traditional smokers, the Orion Cooker is unmatched in cooking speed. Smoke six racks of ribs in 1 hour and 15 minutes, or a twenty pound turkey in 2 hours and 15 minutes.

The Orion Cooker includes 3 rib hangers to accommodate 6 racks of ribs, 3 cooking grates providing 398 square inches of cooking surface, and a poultry stand and lifting handle which holds a 24 pound Turkey. Fantastic prime rib, beef brisket, Boston butt and seafood. Just fill it, fire it and forget it!

Orion Cooker Manual: Click here to download (PDF 1.44mb)
UPC code: 853998001012

Warranty: 3 Year Orion

Chicken 3-4 lbs. 1 hour 10 mins
Whole Turkey 20 lbs. 2 hours 15 mins
(7 mins per pound)
Whole Turkey 15 lbs 1 hour 45 mins
(7 mins per pound)
Prime Rib 7-8 lbs 1 hour 30 mins
(12-15 mins per pound)
Beef Brisket 6-7 lbs 3 hours
Beef Brisket 13-14 lbs 4 hours 30 mins
Baby Back Ribs 6 racks 1 hour 15 mins
Baby Back Ribs 3 racks 1 hour 10 mins
Pork Roast 7 lbs. 1 hour 15 mins
Boston Butt 5 lbs. 3 hours 30 mins
Boston Butts (2) 6-7 lb Butts 4 hours 30 mins
Pork Chops 1.5″ cut 35-40 mins
Salmon Filet 2-3 lbs. 30 mins
Chicken Wings 20 wings 45 mins
Chicken Wings 40 wings 1 hour

* Cooking times are approximate

The Gift of Julia

Today is Julia Child’s 100th birthday.  Like many other chefs around the world I would like to share one of my favorite Julia memories.  The following happened in 2009 while I was the executive chef at Mars Hill Cafe.

With the Oscar buzz for Julie & Julia, the nation is savoring the gem that was Julia Child. Julia was one of the original cheflebrities and her first book, Mastering the Art of French Cooking changed the way Americans eat forever. Her bigger than life persona inspired a generation of home cooks to attempt classic French dishes like Coq au Vin and Coquilles Saint-Jacques.

The French Chef CookbookRecently a regular customer to the café presented me with the gift of a first edition copy of Julia Child’s The French Chef Cookbook. The book was published in 1968 as a companion to her long-running TV show, The French Chef. The book had belonged to the customer’s mother who passed away in 2007. I would like to share with you the note she signed inside the book. I am only including first names so as to protect my benefactor’s anonymity.

Dear Stuart,
This book belonged to my mother Mary. When I discovered it I thought of you. The tasty dishes you prepare for Mars Hill Café are wonderful and delightful to the taste buds. It is my hope that this book of treasured recipes enhances your career and aids your dream of becoming a top rated TV chef.

Bon appetite!

The book now occupies a prominent place in my living room. It is a treasure I will keep the rest of my life. Or at least until my niece graduates from culinary school. That gives me about 15 years to enjoy it.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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