The Essential New York Times Cookbook Classic Recipes for a New Century

The Essential New York Times Cookbook  Classic Recipes for a New Century
Author: Amanda Hesser
Publsiher: W. W. Norton & Company
Total Pages: 960
Release: 2010-10-25
ISBN 10: 0393247678
ISBN 13: 9780393247671
Language: EN, FR, DE, ES & NL

The Essential New York Times Cookbook Classic Recipes for a New Century Book Review:

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 Essential New York Times Cookbook The Recipes of Record 10th Anniversary Edition

The Essential New York Times Cookbook  The Recipes of Record  10th Anniversary Edition
Author: Amanda Hesser
Publsiher: W. W. Norton & Company
Total Pages: 992
Release: 2021-10-19
ISBN 10: 132400228X
ISBN 13: 9781324002284
Language: EN, FR, DE, ES & NL

The Essential New York Times Cookbook The Recipes of Record 10th Anniversary Edition Book Review:

The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 70 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Herbed Rice with Tahdig, Melissa Clark’s Simple Roast Turkey, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a "tremendously appealing collection of recipes that tells the story of American cooking."

The Essential New York Times Grilling Cookbook

The Essential New York Times Grilling Cookbook
Author: Peter Kaminsky
Publsiher: Sterling Epicure
Total Pages: 400
Release: 2014
ISBN 10: 9781402793240
ISBN 13: 1402793243
Language: EN, FR, DE, ES & NL

The Essential New York Times Grilling Cookbook Book Review:

Collects notable recipes and stories, chosen from the past century of New York times articles on barbecuing and grilling, including Texas-style brisket, grilled plums with star fruit, and barbecued pork tenderloin.

The Essential New York Times Book of Cocktails

The Essential New York Times Book of Cocktails
Author: Steve Reddicliffe
Publsiher: Cider Mill Press
Total Pages: 480
Release: 2015-10-06
ISBN 10: 1604335874
ISBN 13: 9781604335873
Language: EN, FR, DE, ES & NL

The Essential New York Times Book of Cocktails Book Review:

More than 350 drink recipes old and new with great writing from The New York Times. The cocktail hour is once again one of America’s most popular pastimes and one of our favorite ways to entertain. And what better place to find the secrets of great drink-making than The Times? Steve Reddicliffe, the “Quiet Drink” columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from everywhere, especially New York City. Readers will find treasured recipes they have enjoyed for years—the classics like the Martini, the Old-Fashioned, the Manhattan, the French 75, the Negroni —as well as favorites from the new generation of elixirs borne of the craft distilling boom. Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Mark Bittman, Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes and many more. This compendium is arranged by cocktail type, with engaging essays throughout. Included are notes on how to set up your bar, stock, and run it—and of course hundreds of recipes, from Bloody Marys to Irish Coffees. The Essential New York Times Book of Cocktails is the only volume you will ever need to entertain at home, whether it’s just for two, or for pleasing a crowd.

The New York Times Cooking No Recipe Recipes

The New York Times Cooking No Recipe Recipes
Author: Sam Sifton
Publsiher: Ten Speed Press
Total Pages: 256
Release: 2021-03-16
ISBN 10: 1984858483
ISBN 13: 9781984858481
Language: EN, FR, DE, ES & NL

The New York Times Cooking No Recipe Recipes Book Review:

The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

Craig Claiborne s the New New York Times Cookbook

Craig Claiborne s the New New York Times Cookbook
Author: Craig Claiborne,Pierre Franey
Publsiher: Wings
Total Pages: 751
Release: 1995-02-01
ISBN 10: 9780517122358
ISBN 13: 0517122359
Language: EN, FR, DE, ES & NL

Craig Claiborne s the New New York Times Cookbook Book Review:

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.

Rage Baking

Rage Baking
Author: Katherine Alford,Kathy Gunst
Publsiher: Tiller Press
Total Pages: 208
Release: 2020-02-04
ISBN 10: 1982132671
ISBN 13: 9781982132675
Language: EN, FR, DE, ES & NL

Rage Baking Book Review:

50+ recipes, short essays, and quotes from some of the best bakers, activists, and outspoken women in our country today—this cookbook encourages women to use sugar and sass as a way to defend, resist, and protest. Since the 2016 election, many women across the country have felt rage, fury, and frustration, wondering how we got here. Some act by calling their senators, some write checks, some join activist groups, march, paint signs, grab their daughters and sons, and raise their voices. But for so many, they also turn to their greatest comfort—their kitchen. Baking has a new meaning in today’s world. These days, baking can be an outlet for expressing our feelings about the current state of our society. Rage Baking offers more than 50 cookie, cake, tart, and pie recipes as well as inspirational essays, reflections, and interviews with well known bakers and impassioned women and activists including Dorie Greenspan, Ruth Reichl, Carla Hall, Preeti Mistry, Julia Turshen, Pati Jinich, Vallery Lomas, Von Diaz, Genevieve Ko, and writers like Rebecca Traister, Pam Houston, Tess Raffery, Cecile Richards, Ann Friedman, Marti Noxon, and many more. Timely, fun, and creative, this cookbook speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. Containing a collection of recipes that are satisfying and delicious, Rage Baking unites like-minded women who are passionate about baking and change.

The New Essentials of French Cooking

The New Essentials of French Cooking
Author: Melissa Clark
Publsiher: Unknown
Total Pages: 164
Release: 2017-11-17
ISBN 10: 9780999528808
ISBN 13: 0999528807
Language: EN, FR, DE, ES & NL

The New Essentials of French Cooking Book Review:

From omelets to soufflés, NYT Cooking presents a definitive guide to the French dishes that every modern cook should master. A companion book to our immersive digital experience, The New Essentials of French Cooking is your complete introduction to the world of French cooking today.

The New York Times Heritage Cook Book

The New York Times Heritage Cook Book
Author: Jean Hewitt
Publsiher: Wings
Total Pages: 804
Release: 1980
ISBN 10: 9780517309971
ISBN 13: 0517309971
Language: EN, FR, DE, ES & NL

The New York Times Heritage Cook Book Book Review:

A guide to American cuisine that provides a selection of recipes for an array of specialties arranged according to regions

See You on Sunday

See You on Sunday
Author: Sam Sifton
Publsiher: Random House
Total Pages: 384
Release: 2020-02-18
ISBN 10: 1400069920
ISBN 13: 9781400069927
Language: EN, FR, DE, ES & NL

See You on Sunday Book Review:

From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family "A book to make home cooks, and those they feed, very happy indeed."--Nigella Lawson "People are lonely," Sam Sifton writes. "They want to be part of something, even when they can't identify that longing as a need. They show up. Feed them. It isn't much more complicated than that." Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat. From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton's See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive ("You are not a feudal landowner entertaining the serfs"), and they derive from decades spent cooking for family and groups ranging from six to sixty. From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook's library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.

The New York Times Dessert Cookbook

The New York Times Dessert Cookbook
Author: Florence Fabricant
Publsiher: Macmillan
Total Pages: 567
Release: 2006-10-03
ISBN 10: 9780312340605
ISBN 13: 0312340605
Language: EN, FR, DE, ES & NL

The New York Times Dessert Cookbook Book Review:

A large, comprehensive book of the best dessert recipes from The New York Times in every catagory -- so broad and rich, it can become a classic shelf staple

Antoni in the Kitchen

Antoni in the Kitchen
Author: Antoni Porowski,Mindy Fox
Publsiher: Rux Martin/Houghton Mifflin Harcourt
Total Pages: 272
Release: 2019
ISBN 10: 1328631346
ISBN 13: 9781328631343
Language: EN, FR, DE, ES & NL

Antoni in the Kitchen Book Review:

The food guru and breakout star of the Netflix smash hit Queer Eye unveils the stylishly accessible, healthy recipes fans have been waiting for

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking
Author: Marcella Hazan
Publsiher: Knopf
Total Pages: 704
Release: 2011-07-20
ISBN 10: 0307958302
ISBN 13: 9780307958303
Language: EN, FR, DE, ES & NL

Essentials of Classic Italian Cooking Book Review:

The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Salt Fat Acid Heat

Salt  Fat  Acid  Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 469
Release: 2017-04-25
ISBN 10: 1476753830
ISBN 13: 9781476753836
Language: EN, FR, DE, ES & NL

Salt Fat Acid Heat Book Review:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

The Very Best of Recipes for Health

The Very Best of Recipes for Health
Author: Martha Rose Shulman
Publsiher: Rodale Books
Total Pages: 368
Release: 2010-08-31
ISBN 10: 1605291110
ISBN 13: 9781605291116
Language: EN, FR, DE, ES & NL

The Very Best of Recipes for Health Book Review:

From the celebrated NYTimes.com food columnist come her favorite ways to use seasonal produce and a well-stocked pantry to create easy, nutritious meals every day of the week From its inception, "Recipes for Health" has been one of the New York Times's most-read (and e-mailed) features, showing health-conscious readers fast, no-fuss ways to turn seasonal produce, whole grains, and other nutritious ingredients into easy weeknight meals. Now, the most popular have been gathered into one comprehensive, convenient volume. Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers' market will appreciate her extensive collection of dishes for virtually every vegetable under the sun. Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.

Tasting Rome

Tasting Rome
Author: Katie Parla,Kristina Gill
Publsiher: Clarkson Potter
Total Pages: 255
Release: 2016
ISBN 10: 0804187185
ISBN 13: 9780804187183
Language: EN, FR, DE, ES & NL

Tasting Rome Book Review:

"Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the cucina romana is the country's greatest standout. In [this book], journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture--a [culmination] of two thousand years of history"--Amazon.com.

Mark Bittman s Quick and Easy Recipes from the New York Times

Mark Bittman s Quick and Easy Recipes from the New York Times
Author: Mark Bittman
Publsiher: Clarkson Potter
Total Pages: 352
Release: 2010-10-06
ISBN 10: 0307885488
ISBN 13: 9780307885487
Language: EN, FR, DE, ES & NL

Mark Bittman s Quick and Easy Recipes from the New York Times Book Review:

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.

Cooking for Mr Latte

Cooking for Mr  Latte
Author: Amanda Hesser,Izak
Publsiher: W. W. Norton
Total Pages: 336
Release: 2004
ISBN 10: 9780393325591
ISBN 13: 0393325598
Language: EN, FR, DE, ES & NL

Cooking for Mr Latte Book Review:

A food writer for the New York Times uses food to trace her relationship with "Mr. Latte," from first date through his first attempts to cook for her. Reprint. 35,000 first printing.

Poil ne

Poil  ne
Author: Apollonia Poilâne
Publsiher: Rux Martin/Houghton Mifflin Harcourt
Total Pages: 288
Release: 2019
ISBN 10: 132881078X
ISBN 13: 9781328810786
Language: EN, FR, DE, ES & NL

Poil ne Book Review:

A bread manifesto and signature recipes from Poilâne, the internationally famous bakery that "revolutionized" bread in America --Alice Waters

Dining in

Dining in
Author: Alison Roman
Publsiher: Clarkson Potter
Total Pages: 304
Release: 2017
ISBN 10: 045149699X
ISBN 13: 9780451496997
Language: EN, FR, DE, ES & NL

Dining in Book Review:

Collects trendsetting, quality recipes for home cooks, including such dishes as crispy kimchi and cheddar omelette, clam pasta with chorizo and walnuts, and cumin lamb chops with charred scallions and peanuts.