the essential new york times cookbook classic recipes for a new century

Download Book The Essential New York Times Cookbook Classic Recipes For A New Century in PDF format. You can Read Online The Essential New York Times Cookbook Classic Recipes For A New Century here in PDF, EPUB, Mobi or Docx formats.

New York Cookbook

Author : Molly O'Neill
ISBN : 089480698X
Genre : Cooking
File Size : 50. 17 MB
Format : PDF, Docs
Download : 252
Read : 486

Get This Book


More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach

New York Times Cookbook

Author : Craig Claiborne
ISBN : 9780060160104
Genre : Cooking
File Size : 77. 99 MB
Format : PDF, Mobi
Download : 804
Read : 1241

Get This Book


Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced. Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

Craig Claiborne S The New New York Times Cookbook

Author : Craig Claiborne
ISBN : 0517122359
Genre : Cookery, American.
File Size : 79. 25 MB
Format : PDF, Mobi
Download : 577
Read : 279

Get This Book


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.

The New York Times Heritage Cook Book

Author : Jean Hewitt
ISBN : 0517309971
Genre : Cookery, American.
File Size : 77. 98 MB
Format : PDF, ePub, Docs
Download : 412
Read : 765

Get This Book


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

The New York Times New Natural Foods Cookbook

Author : Jean Hewitt
ISBN : UOM:39015000159254
Genre : Cooking
File Size : 46. 80 MB
Format : PDF, ePub, Docs
Download : 823
Read : 721

Get This Book


Provides natural foods devotees with a collection of traditional and gourmet recipes for appetizers, beverages, soups, fish, meat and poultry, vegetables, salads, vegetarian dishes, breads, pasta, desserts, relishes, and baby foods

In My Kitchen

Author : Ted Allen
ISBN : 9780307984982
Genre : Cooking
File Size : 50. 69 MB
Format : PDF
Download : 248
Read : 756

Get This Book


A cookbook for people who love to cook, featuring more than 100 recipes from the host of the hit Food Network tv show Chopped As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. But at home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokes in a piping-hot oven to develop their sweetness or transforming leftover pinot noir into complexly flavored homemade vinegar. Now, Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun. While there are mountains of cookbooks featuring five-minute, three-ingredient, weeknight recipes for harried households, here is a book for food lovers who want to lose themselves in the delight of perfectly slow-roasting a leg of lamb—Mexican style—or whipping up a showstopping triple-layer cake. Ted is just such a cook and in his latest cookbook he shakes up expectations by topping bruschetta with tomatoes and strawberries; turning plums, sugar, and a bay leaf into an irresistible quick jam; putting everything you can think of on the grill—from ribs and pork shoulder to chiles and green beans; and modernizing the traditional holiday trio of turkey, stuffing, and cranberry sauce with fresh ingredients and a little booze. And where there’s a will to make something from scratch, Ted provides a way, with recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons, breads, quick jam, marshmallows, and more. With more than 100 amazing recipes and gorgeous color photographs throughout, In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.

The Art Of Simple Food

Author : Alice Waters
ISBN : 9780307885586
Genre : Cooking
File Size : 82. 41 MB
Format : PDF
Download : 220
Read : 1194

Get This Book


Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex. From the Hardcover edition.

Cooking For Mr Latte

Author : Amanda Hesser
ISBN : 039305196X
Genre : Cooking
File Size : 41. 48 MB
Format : PDF, ePub, Mobi
Download : 640
Read : 652

Get This Book


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. 50,000 first printing.

The Best Of Craig Claiborne

Author : Craig Claiborne
ISBN : 0812930894
Genre : Cooking
File Size : 81. 9 MB
Format : PDF
Download : 136
Read : 832

Get This Book


Gathers recipes for appetizers, soups, poultry, meat, fish, stews, salads, vegetables, breads, and desserts

Fannie S Last Supper

Author : Chris Kimball
ISBN : 9781551993607
Genre : Cooking
File Size : 34. 55 MB
Format : PDF, Docs
Download : 882
Read : 312

Get This Book


Before The Joy of Cooking, there was The Boston Cooking School Cookbook. Written by Fannie Farmer, principal of the school, and published in 1896, it was the bestselling cookbook of its age. 400,000 copies were sold by Farmer's death in 1915 — and more than 4 million were sold by the 1960s. It perfectly encapsulates the late Victorian era, but it's also surprisingly modern; in short, it's ripe for reevaluation. And who better to conduct such an experiment than Chris Kimball, founder of Cook's Illustrated and host of PBS's America's Test Kitchen? Fannie's Last Supper is the result. In it, Kimball assembles an extravagant 12-course Christmas dinner from Farmer's cookbook and serves it in an 1859 Boston townhouse, complete with an authentic Victorian home kitchen, uniformed maids, and a distinguished guest list. The menu includes Roast Goose with Potato Stuffing, Canton Punch, Three Moulded Victorian Jellies, and Mandarin Cake. But Kimball includes more than just the dinner party's dishes — Fannie's Last Supper is a working cookbook with tested, rewritten, updated recipes drawn from Farmer's opus. It's a culinary thriller of sorts, travelling back in time to reexamine something most of us take for granted: the North American table. From the Hardcover edition.

Top Download:

Best Books