Cook Book evaluation

Cookbook #1

A World of Menus and Recipes by Gertrude Bosworth Crum

This book is for people who like variety in food, and who want to be amazed by new flavors and the combination of flavors. This book is especially intended to the author's daughter, Patricia. There are many reviews on this book on the internet, since it was published in 1970 by the Bobbs-Merrill Company. "A World of Menus and Recipes" is organized by seasonal menus and recipes. The author mostly gives simple, fresh, and cold food under "Spring & Summer Menus & Recipes" and well-cooked, boiled, and warm food under "Fall & Winter Menus & Recipes" This book develops the coherent theme, because it offers recipes from all over the world neatly with appealing combination of flavors. However, this book only offers few pictures. Readers can be confused when they cook food suggested by the book without visual images. The text size and how texts are arranged, however, can help you to organize when you cook these food. There are underlines and bold words for important detail. Although there aren't many pictures shown in the entire book, it's very well-organized and establishes the coherent theme effectively. This book is 7 out of 10.

Cookbook #2

The Good Cook Pasta/Techniques & Recipes by the editors of Time-Life Books

First of all, I love this book. I am in love with pasta and this book really gives me all the information of pasta literally. This book is for everyone who loves pasta, and wants to learn how to cook delicious pasta. The sources for the recipes in this book are from h

undreds of books, internet, and people. This cookbook is well-organized. It provides the readers many pictures showing the procedures and results, eye-catching headings, and various pasta recipes. Readers can easily follow the steps and obtain the successful results. This book is 9 out of 10.