All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, the well-known
New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious
recipes from chefs, home cooks, and food writers. Devoted
Times subscribers will find the many treasured
recipes they have cooked for yearsâ??Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pastaâ??as well as favorites from the early Craig Claiborne
New York Times Cookbook and a host of other classicsâ??from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.
Hesser has cooked and updated every one of the 1,000-plus
recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each
recipe special.
The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish-a volume that will serve as a lifelong companion.
Price: $40.00
Click here to buy from Amazon
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