The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)
The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)

Author: Amanda Hesser

Publisher: W. W. Norton & Company

Published: 2010-10-25

Total Pages: 1655

ISBN-13: 0393247678

DOWNLOAD EBOOK

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 Cooking No-Recipe Recipes
The New York Times Cooking No-Recipe Recipes

Author: Sam Sifton

Publisher: Ten Speed Press

Published: 2021-03-16

Total Pages: 258

ISBN-13: 1984858483

DOWNLOAD EBOOK

NATIONAL BESTSELLER • 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. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly 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

Publisher: Wings

Published: 1995

Total Pages: 0

ISBN-13: 9780517122358

DOWNLOAD EBOOK

Foreword by Pierre Franey. More than 1.000 regional. ethnic and haute cuisine recipes in this cookbook bible. This extraordinary volume reflects the revolutionary changes that have occurred in the American kitchen. Line drawings and b&w drawings throughout.

The New York Times Menu Cook Book
The New York Times Menu Cook Book

Author: New York Times Company

Publisher:

Published: 1966

Total Pages: 744

ISBN-13:

DOWNLOAD EBOOK

"The companion volume to that perennial favorite The New York Times Cookbook, Craig Claiborne's new book is all new from start to finish. All the recipes (and there are more than 1,200) are new, and there are more than 400 tempting and exciting menus. The menus and the recipes have an originality and variety that have made Craig Claiborne's food selection nationally known. They provide guidelines for the simplest meal and the most formal banquet. And as in The New York Times Cookbook, the recipes cover every category and subject. Many find that menus are a help and stimulus in planning meals and successfully combining recipes. Whether you are giving a picnic or a barbecue, brunch for guests or family, a special holiday meal, or a sumptuous formal dinner, here is a wealth of menu suggestions to delight the eye and please the palate. And the clearly presented and easy-to-follow recipes run the gamut from old favorites to exotic international specialties. Here, in fact, is everything you need to make entertaining delightfully easy as well as eminently successful - and family meal planning and preparation a wonderfully satisfying experience. The New York Times Menu Cookbook is illustrated with many photographs, including step-by-step photos and original drawings; there is a complete index."--from publisher.

Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

Author: Craig Claiborne

Publisher: University of Georgia Press

Published: 2007-09-01

Total Pages: 404

ISBN-13: 9780820329925

DOWNLOAD EBOOK

The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.

Wine With Food
Wine With Food

Author: Eric Asimov

Publisher: Rizzoli Publications

Published: 2014-04-22

Total Pages: 241

ISBN-13: 0847844730

DOWNLOAD EBOOK

INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season? The choices can be perplexing, and fashions are constantly changing. Eric Asimov and Florence Fabricant have spent much of their careers enjoying this most delicious dilemma and now give readers the tools they need to play the game of wine and food to their own tastes. In this book, they sum up some of their most useful findings. Instead of a rigid system, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of traditional pairing models and open up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for. Fabricant offers dishes covering every course and drawing from diverse global influences-Clams with Chorizo, Autumn Panzanella, Duck Fried Rice, Coq au Vin Blanc, Short Ribs with Squash and Shiitakes. Sidebars explore issues related to the entire experience at the table-such as combining sweet with savory, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

International Night
International Night

Author: Mark Kurlansky

Publisher: Bloomsbury Publishing USA

Published: 2014-10-07

Total Pages: 385

ISBN-13: 1620400278

DOWNLOAD EBOOK

A father-daughter team describes their family tradition of preparing dishes from different world regions, sharing over two hundred fifty recipes for such dishes as zaalouk salad, ceviche, beef stroganoff, Sicilian cheesecake, and stuffed squash blossoms.

Indian-ish
Indian-ish

Author: Priya Krishna

Publisher: Harvest

Published: 2019

Total Pages: 263

ISBN-13: 1328482472

DOWNLOAD EBOOK

A young food writer's witty and irresistible celebration of her mom's "Indian-ish" cooking--with accessible and innovative Indian-American recipes

The Best of Craig Claiborne
The Best of Craig Claiborne

Author: Craig Claiborne

Publisher: Crown

Published: 1999

Total Pages: 0

ISBN-13: 9780812930894

DOWNLOAD EBOOK

Craig Claiborne is best known for revolutionizing American cuisine by, among other things, adding the flavors of the world to home menus. Claiborne has shared the secrets of preparing dishes with the spices of the Levant and the Far East, the curries of India, and the cream sauces of France through his columns for nearly four decades and more than twenty cookbooks. About 60% of the 1,000 recipes in this exciting collection are drawn from Craig Claiborne's New New York Times Cookbook. The other 40% of the recipes are drawn from the five other Claiborne cookbooks mentioned below. No one has commanded the respect of his culinary peers more than Craig Claiborne. Included in this volume are recipes from master chefs who traveled from all parts of the world to share their cooking wisdom with him. Finally, dozens of imaginative collaborative recipes that were developed by Claiborne and Pierre Franey for gourmet cuisine and simple dining are found here. The Best of Craig Claiborne is a classic that belongs in every cook's library across the country.