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Best Recipes from the Backs of Boxes, Bottles, Cans and Jars

1 rating: 5.0
A book by Ceil Dyer

More than 600 pages of beloved and classic recipes, all tested and proven in the kitchens of your favorite food manufacturers.     These are the recipes you meant to clip and save: the ones on that jar label, those cans, on the back … see full wiki

Author: Ceil Dyer
Publisher: Galahad
1 review about Best Recipes from the Backs of Boxes, Bottles,...


  • Jun 12, 2010
I have to say that this is one of the most fun, nostalgic, practical and enjoyable cookbooks in our collection. Over the years we have used it many times and still do so.

The title of this work sort of says it all. This indeed is a collection of all those recipes you find on the back of boxes, cans, jars and such, published by the maker of the product found inside the container. Now logic would tell you that these companies would not print a horrid, difficult or bad tasting recipe and attach it to their product with a recommendation that you try it. No, no, no! These food companies are trying to sell you their product, over and over and over again. This is how they make their money. They desperately want to put their best foot forward. And I must say that they almost always do!

I doubt seriously if you attend a church dinner, organization or community potluck, family gathering, etc. that you will be able to go through the food line without running into at least one of the recipes featured in this work. Many of the dishes here have become so ingrained in our eating culture that the original source is completely lost, and indeed, many have gone into the realm of "old secret family recipes that have been pasted down generation after generation." Little do we know that Aunt Grace or Granny actually copped the dish from the back of a can or box years ago and passed it on as her own.

There is something is this work for just about every one; whether it be main dishes, desserts, appetizers, snacks, sauces, salads, soups, sandwiches, breads, or just "stuff." All of the directions are extremely simple to follow; so simple in fact, that this is a great book to present the young lad or lass that is off to college and away from home for the first time. The eats in this work are far, far better that the microwave noodles, frozen microwaveable pizza or the offerings of the local fast food joint.

Now I note that at least one reviewer has stated that most of the recipes in the work are outdated and that many of the products listed here are no longer available. This is absolute cod wallop. Some of these recipes do indeed go back to the 1930s and 1940s but I have not found one where substitutions could not be made, if indeed actually needed. I hate to say it, but people really should read and use a cookbook before they review it.


Another big plus in owning this book is that all of the recipes featured are not only relatively easy to make, they are also relative fast. Most of them take very little time to throw together. Of course the biggest reason for using this work is that most of the dishes are quite good and you will be missing out on a lot of good eating by not using it.

This review was of the 1993 Edition.

Don Blankenship
The Ozarks

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