The New York Times International Cookbook

Author: Craig Claiborne
Editor: HarperCollins Publishers
ISBN:
Size: 11,85 MB
Format: PDF, ePub
Read: 845
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The New York Times Jewish Cookbook

Author: Linda Amster
Editor: Macmillan
ISBN: 9780312290931
Size: 10,47 MB
Format: PDF
Read: 529
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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
Editor:
ISBN:
Size: 17,69 MB
Format: PDF
Read: 341
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The New York Times 60 Minute Gourmet

Author: Pierre Franey
Editor: Clarkson Potter
ISBN: 9780812933024
Size: 15,34 MB
Format: PDF, ePub
Read: 118
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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.

New York Times New Natural Foods Cookbook

Author: Jean Hewitt
Editor:
ISBN: 9780380626878
Size: 16,86 MB
Format: PDF, ePub, Docs
Read: 894
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The Essential New York Times Cookbook Classic Recipes For A New Century

Author: Amanda Hesser
Editor: W. W. Norton & Company
ISBN: 0393247678
Size: 10,12 MB
Format: PDF, ePub
Read: 205
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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 Cook Book

Author: Craig Claiborne
Editor:
ISBN:
Size: 14,26 MB
Format: PDF
Read: 470
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"A collection of nearly fifteen hundred selected recipes that appeared in the pages of the New York times between 1950 and 1960"--Preface.

Mark Bittman S Quick And Easy Recipes From The New York Times

Author: Mark Bittman
Editor: Clarkson Potter
ISBN: 0307885488
Size: 18,46 MB
Format: PDF, Kindle
Read: 404
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From the New York Times "The Minimalist" columnist and author of the How to Cook Everything books comes a host of wonderfully delicious and easy recipes—350 in all—now in a single book. In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.

New York Cookbook

Author: Molly O'Neill
Editor: Workman Publishing Company
ISBN:
Size: 19,64 MB
Format: PDF, ePub, Docs
Read: 580
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More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach