â™ Book Title : The Essential New York Times Cook Book
✍Author : Amanda Hesser
â™›Publisher : W. W. Norton
♣Release Date : 2010
âśżPages : 932
â™ ISBN : 0393061035
♬Available Language : English, Spanish, And French

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đź“ťThe Essential New York Times Cook Book Book Synopsis : Presents a compendium of more than one thousand of the best recipes from the past 150 years of food journalism, covering categories that include appetizers, soups, salads, meat, fish, bread, vegetables, and desserts.

â™ Book Title : The Essential New York Times Cookbook
✍Author : Amanda Hesser
â™›Publisher : W. W. Norton
♣Release Date : 2010
âśżPages : 932
â™ ISBN : 0393061035
♬Available Language : English, Spanish, And French

READ NOW DOWNLOAD

đź“ťThe Essential New York Times Cookbook Book Synopsis : Presents a compendium of more than one thousand of the best recipes from the past 150 years of food journalism, covering categories that include appetizers, soups, salads, meat, fish, bread, vegetables, and desserts.

📒New York Times Cookbook ✍ Craig Claiborne

â™ Book Title : New York Times Cookbook
✍Author : Craig Claiborne
â™›Publisher : Harper Collins
♣Release Date : 1990-04-25
âśżPages : 800
â™ ISBN : 9780060160104
♬Available Language : English, Spanish, And French

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đź“ťNew York Times Cookbook Book Synopsis : 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.

â™ Book Title : The Essential New York Times Grilling Cookbook
✍Author : Peter Kaminsky
â™›Publisher : Sterling Epicure
♣Release Date : 2014
âśżPages : 400
â™ ISBN : 1402793243
♬Available Language : English, Spanish, And French

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đź“ťThe Essential New York Times Grilling Cookbook Book Synopsis : 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.

â™ Book Title : The Food52 Cookbook Volume 2
✍Author : Amanda Hesser
â™›Publisher : Harper Collins
♣Release Date : 2012-12-18
âśżPages : 304
â™ ISBN : 9780062204677
♬Available Language : English, Spanish, And French

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📝The Food52 Cookbook Volume 2 Book Synopsis : The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks.

â™ Book Title : The Essential New York Times Cookbook Classic Recipes for a New Century
✍Author : Amanda Hesser
â™›Publisher : W. W. Norton & Company
♣Release Date : 2010-10-25
âśżPages : 960
â™ ISBN : 9780393247671
♬Available Language : English, Spanish, And French

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📝The Essential New York Times Cookbook Classic Recipes for a New Century Book Synopsis : Winner of the 2011 James Beard Foundation Award in General Cooking: 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, 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 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 Food52 Cookbook ✍ Amanda Hesser

â™ Book Title : The Food52 Cookbook
✍Author : Amanda Hesser
â™›Publisher : Harper Collins
♣Release Date : 2011-12-20
âśżPages : 448
â™ ISBN : 9780062101037
♬Available Language : English, Spanish, And French

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📝The Food52 Cookbook Book Synopsis : The Best Cooks Are Home Cooks Accomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up this book. They include: Double Chocolate Espresso Cookies Secret Ingredient Beef Stew Simple Summer Peach Cake Wishbone Roast Chicken with Herb Butter These recipes prove the truth that great home cooking doesn’t have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amanda’s and Merrill’s thoughts and tips on every recipe, plus behind-the-scenes photos, reader comments, and portraits of the contributors—putting you right in the kitchen with America’s most talented cooks.

â™ Book Title : The Essential James Beard Cookbook
✍Author : James Beard
â™›Publisher : St. Martin's Press
♣Release Date : 2012-10-30
âśżPages : 400
â™ ISBN : 9781250027887
♬Available Language : English, Spanish, And French

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đź“ťThe Essential James Beard Cookbook Book Synopsis : The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more

â™ Book Title : Food52 A New Way to Dinner
✍Author : Amanda Hesser
â™›Publisher : Ten Speed Press
♣Release Date : 2016-10-18
âśżPages : 288
â™ ISBN : 9780399578014
♬Available Language : English, Spanish, And French

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đź“ťFood52 A New Way to Dinner Book Synopsis : A smart, inspiring cookbook of 100+ recipes from the founders of the powerhouse web site Food52 showing just how they--two busy working parents--actually plan, shop, and cook for delicious dinners (and breakfasts, lunches, and desserts)--all through the week. The secret? Cooking ahead. Finally, anyone can learn how to maximize (and enjoy) time in the kitchen. Food52 founders Amanda Hesser and Merrill Stubbs start with flexible base dishes they make on the weekend, then use them in multiple ways for quick weekday meals--exactly the way they really cook for themselves and their families. Both authors tackles every month of the year, providing seasonal recipes and clever tips and strategies that yield delicious, dependable results. This indispensable cookbook lays out the building blocks of modern meal planning, encouraging readers to be creative, confident, and resourceful in the kitchen all year-round. From the Hardcover edition.

â™ Book Title : Craig Claiborne s Kitchen Primer
✍Author : Craig Claiborne
â™›Publisher : askmar publishing
♣Release Date : 2012-09-11
âśżPages :
â™ ISBN : 9781935842415
♬Available Language : English, Spanish, And French

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📝Craig Claiborne s Kitchen Primer Book Synopsis : The purpose of this small volume is to provide an intimate knowledge of how to get from here to there in the kitchen, making cooking all the more worthwhile. It enables the beginning cook to feel at home, relaxed and confident in the kitchen. In this compact, easy-to-follow cookbook, the celebrated former food editor of The New York Times gathers together just the kind of starting from scratch information and recipes he himself would have welcomed when he first put a saucepan on the stove and started on the road to becoming a superb cook. The book begins with a careful selection of essential equipment and a few choice additions—all explicitly shown, item by item—and explains fundamental techniques, including: • How to shell a shrimp, peel a peach or chop an onion • Creating delicious soups and sauces • Preparing steaks and seafood • Making the tastiest baked, whipped or boiled potatoes Craig teaches a simple method, than puts it to work in a variety of dishes. From easy yet delicious meat loaf to a glorious soufflé, he shares his own best-loved recipes, including: • Chicken soup or broth • Standing rib roast • Corn on the cob • Chocolate cream pie The result is a book to cheer and inspire the beginner—to learn from, to cook from, to keep always available and refer to again and again. With this classically elegant and profusely illustrated book of recipes and techniques, he guides us through every step of many splendid meals and imparts the kind of culinary knowledge most cooks only acquire through years of trial and error. That he accomplishes this with both the thoroughness and charm of a great teacher, make this book an invaluable aid for both the novice and experienced chef.