Americas Regional Cookbook

Betty Evans can distill any recipe down to the bottom-line "nut 'n bolts". Her recipes are filled with good eating for both the beginner and the seasoned pro. I have taken 6 cooking classes taught by Betty and she tells it like she sees it. Her books have informative anecdotes and the recipes themselves are plainly written. Betty's recipes are not just "fillers" that she "lifted" without crediting the proper source, but instead they are recipes that she has used many times over. The reader, like myself, will find that many of her recipes will become family favorites that you will make and serve over and over. As the Food Editor of the "Easy Reader" newspaper in Manhattan Beach and Hermosa Beach (her hometown), Betty wrote a weekly column of easy to prepare, good solid food. Many recipes have a casual feeling to them--and that describes the way Betty cooks: nice & easy, no complicated ingredients or tricky steps in the preparation and, last but not least, really good food. Jack ("