The Good Housekeeping™ Cookbook
125th Anniversary
by GOOD HOUSEKEEPING EDITORS
Mem. Ed. $9.99
Pub. Ed. $34.95
You pay $0.50
Bonus Content
The Good Housekeeping Cookbook
BAKED RICOTTA WITH TOMATO VINAIGRETTE
Once baked and allowed to set, the squares of ricotta cheese make a nice substitute for medallions of goat cheese or even polenta wedges.
Prep: 15 minutes plus standing Bake: 1 hour
2 lemons
1 container (32 ounces) part-skimricotta cheese
3⁄4 teaspoon salt
3⁄8 teaspoon ground black pepper
1⁄2 teaspoonDijonmustard
1⁄4 cup olive oil
4 plumtomatoes, coarsely chopped
1 bag (5 to 6 ounces) baby greens
1. Preheat oven to 375°F. From lemons, grate 1 teaspoon peel and squeeze 3 tablespoons juice. Set aside. Spray 9-inch glass or ceramic pie plate with nonstick cooking spray.
2. In medium bowl, stir lemon peel, ricotta, ½ teaspoon salt, and 1/4 teaspoon pepper until blended. Spread ricotta mixture evenly in prepared pie plate. Bake 1 hour or until cheese is lightly browned. Let
stand 10 minutes to allow cheese to set. Slice into 12 wedges.
3. Meanwhile, in medium bowl, whisk together lemon juice, Dijon, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in olive oil in slow steady stream until blended. Stir in chopped tomatoes.
4. To serve, place 1 ricotta wedge along with some greens on each of 12 serving plates. Top greens and ricotta with tomato vinaigrette. Makes 12 first-course servings.
Each serving: About 155 calories, 9g protein, 6g carbohydrate, 11g
total fat (4g saturated), 1g fiber, 23mg cholesterol, 245mg sodium.
Recipe from The Good Housekeeping Cookbook, Copyright © Hearst Communications, Inc., 2010.
The Good Housekeeping™ Cookbook
The Good Housekeeping Cookbook may be delivered in pristine condition, but it won’t stay that way for long! Jam-packed with 1,275 tried-and-true favorites from near and far, plus tips about food safety, cooking techniques, ingredients and eating well to stay well, the 125th anniversary edition is destined to become dog-eared, splattered and stained. There are so many delicious reasons to reach for this book for every course of every meal: brand-new chapters on Canning, Freezing and Holiday Celebrations, expanded chapters on Grilling and Quick and Easy Weeknight Meals, and recipes—168, brand new—as varied as Slow Cooker Chicken Tagine, Easy as Tortilla Pie, Beef Tenderloin with White Wine Sauce and Strawberry Shortcakes. Color photos.
Hardcover : 752 pages
Publisher: Sterling Publishing Co., Inc. ( October 01, 2010 )
Item #: 13-149267
ISBN: 9781588168139
Product Dimensions: 8.5 x 9.625 inches
Product Weight: 84.0 ounces (View shipping rates and policies)
Not like the other books 
April 12, 2012
I was very disappointed in this book. The receipes are not what I would fix for my family. I had wanted this book so bad, but it was a disappointment.
Reviewer: Teresa
A classic treasure
March 24, 2012
Many years ago, I bought this cookbook when it first made its appearance. My original, hard back volume was so heavily used, the spine had broken in several places - each brake carefully repaired. Several years ago, my youngest daughter, now 19, stole my cookbook from me and wouldn't give it back. She loves to cook and learned quite a bit from its wonderful pages. I found a newer edition a few years later, this time in paperback. I was delighted to see that not much had changed in the formatting or structure. The biggest change was the addition of newer cooking methods (like the microwave or convection oven, for example).
Yes, for experienced shoppers and cooks who already know the basics of how to pick vegetables and fruit, much of this book may be "old news." But for those of us who didn't have the benefit of that experience, this is a book that cannot be beaten. It covers everything: what equipment you need - including basics of use; filling your pantry with staples; basics of many preparation techniques; identification of cuts of meat (honestly, how many out there truly know where every cut of meat comes from anymore?); when and how to grow and/or pick fruits and vegetables (including their season); numerous recipie pictures - all in one section, with page references from the recipie to the picture, including prep/cook times; substitutions and measurements; and even information on dining etiquette and being the host of a party. In short, this is everythanyhow home cook would need to start cooking.
I highly recommend this book to any aspiring home cook - for it is more than just a cookbook. The "basic" information is invaluable today and is actually NOT available in many of today's more modern cookbooks.
Reviewer: Pat
Not Like the Magazine Recipes
January 17, 2012
I bought this cookbook to help my 21 year old get more adventurous. I was disappointed also, what happened to cookbooks with lots of interesting and good recipes? Most of us know the basics like how to buy and pick vegetables and we know how to cut meat. What I need is a cookbook that will give me new ideas and make me want to try something new. I need great pictures of the finished dish, a list of ingredients and instructions a good quick antidote wouldn't hurt either. Get this for someone that can't boil water.
Reviewer: Angela F
Good Reference Book
August 29, 2011
This book is a great source for cooking information. As a cookbook, I was greatly disappointed. It goes into great detail about what the different vegetables, fruits, pasta and where whe different cuts of meat come from but the recipes are not something that I will be using. I will keep as a reference book since it costs too much to send it back.
Reviewer: Robin
Phenomenal!
March 27, 2011
This is such an incredible book! Can't wait to try more recipes!
Reviewer: Kim W
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