from amazon:
5.0 out of 5 stars A Five Star Cookbook, December 19, 2009
By H. F. Corbin "Foster Corbin" (ATLANTA, GA USA) - See all my reviews
(TOP 500 REVIEWER) (VINE VOICE) (REAL NAME) This review is from: Betty Rosbottom's Cooking School Cookbook (Hardcover)
I maintain that every cookbook should have one recipe that makes your guests rise up and call you wonderful. I have only cooked two from this cookbook that is a collection of recipes from Betty Rosbottom's La Belle Pomme in Columbus, Ohio. They are both cheesecake recipes, and both of them more than meet my requirements. The first is a pumpkin cheesecake recipe that is the best of several that I have tried. I have baked this one for friends every Thanksgiving for ten years now. It calls for bourbon (I use rum) in addition to cinnamon and cloves. I ate a slice of pumpkin cheesecake recently from an expensive caterer in Washington, D. C. It should not be in the same kitchen with this recipe.
The second recipe is a Christmas Cheesecake that will make your holiday company ask for seconds. It contains candied fruits that have been soaked in kirsch. The crust has ground pecans too. The cake is quite festive decorated with candied cheeries and pecan halves.
Also included is a Peaches and Cream Cheesecake that I have been meaning to try as well. This cookbook is by no means, however just a dessert cookbook. Some of the chapter titles are Hors d'Oeuvres, Soups, First Courses, Pastas, Seafood, Poultry, Meats, From the Grill, Salads, Vegetables, Grains & Stuffings, The Bread Basket, , Cakes, Tars, Pies & Strudels, Frozen & Fruit Desserts, Cookies & Brownies, Brunches, Sandwiches & Sips.
As you would expect from a cooking school instructor, Ms. Rosbottom always gives complete instructions and lots of helpful hints and asides as well. For instance, she writes in the margins of the Christmas Cheesecake recipe: "A Cook's Reflections. I am not a big fan of candied fruits [ditto here] and rarely touch fruitcakes at Christmastime, but I am crazy about this cheesecake. The creamy cheese filling laced with the kirsch-soaked fruit in a buttery pecan crust is a combination I find irresistile!" Since I believe that fruitcake is to desserts what the accordian is to musical instruments, I couldn't agree more.
The recipes in the other sections of this book look interesting and original. I suspect that they are all superb. If you can find a copy of this cookbook-- it was published in 1987-- you will not be sorry.
5.0 out of 5 stars A Five Star Cookbook, December 19, 2009
By H. F. Corbin "Foster Corbin" (ATLANTA, GA USA) - See all my reviews
(TOP 500 REVIEWER) (VINE VOICE) (REAL NAME) This review is from: Betty Rosbottom's Cooking School Cookbook (Hardcover)
I maintain that every cookbook should have one recipe that makes your guests rise up and call you wonderful. I have only cooked two from this cookbook that is a collection of recipes from Betty Rosbottom's La Belle Pomme in Columbus, Ohio. They are both cheesecake recipes, and both of them more than meet my requirements. The first is a pumpkin cheesecake recipe that is the best of several that I have tried. I have baked this one for friends every Thanksgiving for ten years now. It calls for bourbon (I use rum) in addition to cinnamon and cloves. I ate a slice of pumpkin cheesecake recently from an expensive caterer in Washington, D. C. It should not be in the same kitchen with this recipe.
The second recipe is a Christmas Cheesecake that will make your holiday company ask for seconds. It contains candied fruits that have been soaked in kirsch. The crust has ground pecans too. The cake is quite festive decorated with candied cheeries and pecan halves.
Also included is a Peaches and Cream Cheesecake that I have been meaning to try as well. This cookbook is by no means, however just a dessert cookbook. Some of the chapter titles are Hors d'Oeuvres, Soups, First Courses, Pastas, Seafood, Poultry, Meats, From the Grill, Salads, Vegetables, Grains & Stuffings, The Bread Basket, , Cakes, Tars, Pies & Strudels, Frozen & Fruit Desserts, Cookies & Brownies, Brunches, Sandwiches & Sips.
As you would expect from a cooking school instructor, Ms. Rosbottom always gives complete instructions and lots of helpful hints and asides as well. For instance, she writes in the margins of the Christmas Cheesecake recipe: "A Cook's Reflections. I am not a big fan of candied fruits [ditto here] and rarely touch fruitcakes at Christmastime, but I am crazy about this cheesecake. The creamy cheese filling laced with the kirsch-soaked fruit in a buttery pecan crust is a combination I find irresistile!" Since I believe that fruitcake is to desserts what the accordian is to musical instruments, I couldn't agree more.
The recipes in the other sections of this book look interesting and original. I suspect that they are all superb. If you can find a copy of this cookbook-- it was published in 1987-- you will not be sorry.
