The New York Times New Natural Foods Cookbook

Author: Jean Hewitt
Editor: Crown
Size: 20,40 MB
Format: PDF, Mobi
Read: 240

Provides natural foods devotees with a collection of traditional and gourmet recipes for appetizers, beverages, soups, fish, meat and poultry, vegetables, salads, vegetarian dishes, breads, pasta, desserts, relishes, and baby foods

The New York Times Jewish Cookbook

Author: Linda Amster
Editor: Macmillan
ISBN: 9780312290931
Size: 16,52 MB
Format: PDF, ePub
Read: 861

A collection of nearly eight hundred recipes features dishes from around the world, including traditional favorites and modern variations of Jewish cuisine.

The New York Times Menu Cook Book

Author: New York Times Company
Size: 11,43 MB
Format: PDF, Kindle
Read: 712

The Essential New York Times Cookbook Classic Recipes For A New Century

Author: Amanda Hesser
Editor: W. W. Norton & Company
ISBN: 0393247678
Size: 10,18 MB
Format: PDF, ePub, Mobi
Read: 304

A New York Times bestseller and Winner of the James Beard Award: 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, co-founder and CEO of Food52 and former 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 years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—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.

The New York Times International Cookbook

Author: Craig Claiborne
Editor: HarperCollins Publishers
Size: 17,25 MB
Format: PDF, ePub, Docs
Read: 701

Craig Claiborne S The New New York Times Cookbook

Author: Craig Claiborne
Editor: Wings
ISBN: 9780517122358
Size: 19,33 MB
Format: PDF
Read: 1000

Reflecting the revolutionary changes that have occurred in American kitchens, more than one thousand regional, ethnic, and haute recipes are accompanied by black-and-white drawings throughout.

The New York Times 60 Minute Gourmet

Author: Pierre Franey
Editor: Clarkson Potter
ISBN: 9780812933024
Size: 14,97 MB
Format: PDF, Docs
Read: 164

Coming in March--the paperback version of this popular cookbook from the late "New York Times" columnist. Franey's unique recipes--ranging from beef to pasta to cold plates--can be made within an hour and offer a tasty alternative to frozen foods and take-out.

The New York Times Cook Book

Author: Craig Claiborne
Size: 15,25 MB
Format: PDF, Docs
Read: 540

"A collection of nearly fifteen hundred selected recipes that appeared in the pages of the New York times between 1950 and 1960"--Preface.

New York Cookbook

Author: Molly O'Neill
Editor: Workman Publishing
ISBN: 9780894806988
Size: 18,59 MB
Format: PDF, ePub, Docs
Read: 750

More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach

New York City

Author: Andrew F. Smith
Editor: Rowman & Littlefield
ISBN: 1442227133
Size: 10,20 MB
Format: PDF, ePub, Docs
Read: 321

New York City’s first food biography showcases the vibrancy, innovation, diversity, and taste of this most-celebrated American metropolis.