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The Essential New York Times Cookbook: Classic Recipes for a New Century
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Bibliographic Detail
Publisher W W Norton & Co Inc
Publication date October 25, 2010
Pages 932
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780393061031
ISBN-10 0393061035
Dimensions 2.50 by 8.25 by 10.25 in.
Weight 4.70 lbs.
Original list price $40.00
Summaries and Reviews
Amazon.com description: Product Description: 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 yearsPlum Torte David Eyre s Pancake Pamela Sherrid s Summer Pastaas well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classicsfrom 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 fisha volume that will serve as a lifelong companion Amanda Hesser the well known food columnist brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs home cooks and food writers Devoted subscribers will find the many treasured recipes they have cooked for yearsPlum Torte David Eyre s Pancake Pamela Sherrid s Summer Pastaas well as favorites from the early Craig Claiborne and a host of other classicsfrom 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 is for people who grew up in the kitchen with Claiborne for curious cooks who want to serve a nineteenth century raspberry granit

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