Download From Storebought to Homemade: Cook up Easy, Fabulous Food in Minutes djvu

I collect cookbooks and I've seen them all. I can honestly say this is quite possibly one of the best cookbooks I've used. It really does take the mystery out of meal preparation The recipes are easy to follow and tasty. There are alternative suggestions if you happen to be out of an ingredient. The "Quick Ham and Cheese Bake" is great. It makes brussel sprouts taste good! You won't be disappointed. (Just a note: The cover on the book I received is different from the one shown Mine was yellow with a picture of the author. I'm not sure why the one pictured on Amazon is different but I did buy a used version.)

Growing up with cookbooks like Fannie Farmer and the Joy of Cooking, I've often been tempted by recipes but daunted by the amount of foreknowledge that these books expect from me.
When I discovered "Storebought to Homemade," I was almost euphoric. Dozens of simple, one-bowl recipes that my guests and family absolutely love. The Baked Ziti is one of our favorites...and so easy. I'm also pleased that she lists ingredients in their "storebought" form: a container of this, a jar of that...no more messing with measurement conversions and leftovers!
Another fun aspect of this cookbook is the section on saving time with the pre-kitchen steps. It had never occurred to me to raid the salad bar at my local Whole Foods Market for pre-prepped veggies, but it makes life so much easier. No more produce going bad in my fridge because I didn't need the entire bag, just a few carrots or celery pieces.
As the be-speckled pages of my copy show, this is my new favorite cookbook. It's compact (compared to the JoC!), easy to follow, with a good selection of "comfort food" and fun novelty dishes. Emyl's explanation of how she takes a standard magazine recipe and transforms it into a storebought quickie has inspired me to be more creative in my own kitchen.
I really can't say enough good things about this book. It's the best cookbook I've found for college students, newlyweds, men, or anybody who doesn't feel like spending his or her life chopping basil but who wants a decent meal.

This is a goulash of a cookbook, consisting of beef, potatoes, grapes, kumquats and an old boot found by the side of the road.
Emyl Jenkins, whose previous experience with cooking appear to be derived from books on antiques, celebrating Christmas and gracious living, seems to be setting herself up as a Southern-fried Martha Stewart. But "From Storebought to Homemade" sometimes promises one thing and delivers another. It offers "fabulous food in minutes," but contains recipes that take an hour to cook. It promises cooking with convenience foods, but there are recipes that contain none.
What's most bizarre are Jenkins' wide-ranging assumptions about what we-all -- yes, 30 years in the South has affected my speech patterns -- are doing in our kitchens. "Somewhere along the way," she writes, "we seem to have forgotten that it's okay to use store-bought products to cook up delicious meals." Which, I guess, explains all those untouched frozen dinners icing over in the freezer cases.
Somewhere, Jenkins must have decided that we grocery shop by putting on a blindfold. "Everyone is so anxious to cook everything from scratch that we've turned out a generation of frustrated cooks." Reading this, I realized nothing less than a Messianic vision: a whole generation of men and women, unhappily chopping cilantro, basting London broil and rolling out our own pasta in abject misery. "Cooks of the world unite!" Jenkins shouts. "You have nothing to lose but your Calphalon chains!"
Her solution? Convenience foods. With the zeal of a convert, she offers nothing less than a three-page list of what you can find on the shelves if you'd only open your eyes: create-a-meals, ready-to-serve sauces, packets of seasonings. Why, she writes, there's even Welch's grape juice, available "preblended." She leads us over to the produce aisle to show us salad fixings, pre-washed, pre-chopped and already bagged. She suggests that we buy our mashed potatoes already cooked, and raid the salad bar for chopped celery. While her ideas are sound, it surely must have occurred to participants in life's rat race to buy that slab of frozen lasagna, a bag of chopped lettuce and a box of ice cream to make a meal.
As for the recipes, there are 200 of them, most of them printed one to a page, with plenty of room for spot illustrations and bits of trivia and suggestions. Most of them seem to be culled from the standard cookbooks, the Junior League productions, or from Emyl's friends. It's a mixed bag: For every extensive recipe for a Brunswick Stew, there's a page devoted to Frozen Oranges, Flan (buy it ready made, serve with berries and whipped cream), and grits. Name-dropping abounds, whether the author's friends, writers or celebrities. She even titles one recipe "Lynda Bird Johnson Robb's Hot Spinach Casserole." The bragging could be excused if they were followed with entertaining anecdotes, but it mostly consists of stories puffing the savoriness or ease of preparation of the recipes. Relax, Emyl, if they're reading this far, you've already made the sale.
If you're looking for fast and easy recipes, Peg Bracken's "The Complete I Hate to Cook Book," is cheaper, contains far more recipes and is funny as well. Compared to that classic, "From Storebought to Homemade" is mostly filler.

I received this cookbook as a newlywed and though the marriage didn't last, I still love this cookbook. I am a LAZY COOK and this cookbook really helps me when I want to appear as though I am not. I keep checking to see if Mrs. Jenkins has come out with a sequel. Very Highly Recommended!!

I know one of the women who contributed to this cookbook. Gaenell Stegall of Martinsville, Va., gave Jenkins her recipe for Chinese Chews and Lazy Woman's Peach Cobbler. In fact, Jenkins solicited recipes from cooks in Southside Virginia. Her book, though, reads as if Jenkins created all the recipes herself and then was just "reminded" about the dishes by the cooks listed in the book. The recipes are good and begin with store-bought ingredients, but be aware that Jenkins borrowed them from cooks in southern Virginia. But her book doesn't really give them the credit they deserve. This cookbook is basically a glorified version of a church or organizational cookbook, which you could get in your own community at a lower price.

I LOVE this book. Just recieved it for christmas. It is full of simple recipes that convert common grocery store food to more homey treats. Further, there are alot of time saving tips. All in all a really good book for people who like to cook but don't have time to complete complex recipes on a regular basis.

Most of us don't have time to devote an hour to dinner, nor do we fill like buying multiple ingredients. These seem to be those awesome word of mouth recipies that you get from a friend! Nice notes and explanations abound. I picked this up on a whim from the library and have been so pleased with it I'm shopping for my own copy. I have scores of cookbooks, but most I only use a few recipies from at most! This one is not that kind of cookbook!