The Essential New York Times Cookbook

The Essential New York Times Cookbook

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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 Food-52 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 favourites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940's Caesar salad and 1960's flour-less 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 head-notes 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.