New York Cookbook


Author: Molly O'Neill
Publisher: Workman Publishing
ISBN: 9780894806988
Category: Cooking
Page: 509
View: 5891

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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
Publisher: Harper Collins
ISBN: 0060160101
Category: Cooking
Page: 800
View: 2381

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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,Pierre Franey
Publisher: Wings
ISBN: 9780517122358
Category: Cookery, American.
Page: 751
View: 1741

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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
Publisher: Wings
ISBN: 9780517309971
Category: Cookery, American.
Page: 804
View: 9519

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

The Essential New York Times Cook Book

Classic Recipes for a New Century
Author: Amanda Hesser
Publisher: W. W. Norton
ISBN: 9780393061031
Category: Cooking
Page: 932
View: 8181

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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.

Eat, Memory

Great Writers at the Table : a Collection of Essays from the New York Times
Author: Amanda Hesser
Publisher: W. W. Norton & Company
ISBN: 9780393067637
Category: Cooking
Page: 204
View: 2408

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The food editor for the "New York Times Magazine" collects twenty-six of the best stories and recipes from some of the playwrights, novelists, and journalists featured in her column.

Martha's American Food

A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast
Author: Martha Stewart
Publisher: Clarkson Potter
ISBN: 0770432972
Category: Cooking
Page: 432
View: 7716

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A love letter to American food, Martha Stewart, who has so significantly influenced the American table, collects her favorite national dishes, as well as the stories and traditions behind them in this cookbook featuring 200 recipes. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again. Organized geographically, the 200 recipes in Martha’s American Food include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder. Here, too, are thoroughly modern starters, sides, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Tequila-Grilled Shrimp, Indiana Succotash, Chicken and Andouille Gumbo, Grilled Bacon-Wrapped Whitefish, and Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios. And you will want to leave room for dessert, with dozens of treats such as Chocolate-Bourbon Pecan Pie, New York Cheesecake, and Peach and Berry Cobbler. Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country. With all the dishes that inspire pride in our national cuisine, Martha’s American Food gathers, in one place, the recipes that will surely please your family and friends for generations to come.

Cooking for Mr. Latte

A Food Lover's Courtship, with Recipes
Author: Amanda Hesser,Izak
Publisher: W. W. Norton
ISBN: 9780393325591
Category: Cooking
Page: 336
View: 9777

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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. Reprint. 35,000 first printing.

The Art of Simple Food

Notes, Lessons, and Recipes from a Delicious Revolution
Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 0307885585
Category: Cooking
Page: 416
View: 8369

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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.

Mastering the Art of French Cooking


Author: Julia Child,Louisette Bertholle,Simone Beck
Publisher: Knopf
ISBN: 0307958175
Category: Cooking
Page: 684
View: 7083

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For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

The Best of Craig Claiborne

1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks
Author: Craig Claiborne,Pierre Franey,Joan Whitman
Publisher: Crown
ISBN: 9780812930894
Category: Cooking
Page: 936
View: 9437

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

Taste & Technique

Recipes to Elevate Your Home Cooking
Author: Naomi Pomeroy
Publisher: Ten Speed Press
ISBN: 1607749009
Category: Cooking
Page: 400
View: 9697

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James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

James Beard's American Cookery


Author: James Beard
Publisher: Little, Brown
ISBN: 0316069817
Category: Cooking
Page: 896
View: 7537

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Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion that perhaps American cookery is one of the most fascinating culinary subjects of all.

Fannie's Last Supper

The Meal of the Century
Author: Chris Kimball
Publisher: McClelland & Stewart
ISBN: 1551993600
Category: Cooking
Page: 272
View: 2900

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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.

Mark Bittman's Quick and Easy Recipes from the New York Times

Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST
Author: Mark Bittman
Publisher: Clarkson Potter
ISBN: 0307885488
Category: Cooking
Page: 352
View: 9777

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Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback. In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.

The Essential New York Times Grilling Cookbook

More Than 100 Years of Sizzling Food Writing and Recipes
Author: Peter Kaminsky
Publisher: Sterling Epicure
ISBN: 9781402793240
Category: Cooking
Page: 400
View: 2935

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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.

The Food52 Cookbook

140 Winning Recipes from Exceptional Home Cooks
Author: Amanda Hesser,Merrill Stubbs
Publisher: Harper Collins
ISBN: 006210103X
Category: Cooking
Page: 448
View: 9585

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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.

Obama: The Call of History


Author: Peter Baker
Publisher: ABRAMS
ISBN: 9780935112900
Category: Biography & Autobiography
Page: 320
View: 1194

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Peter Baker's authoritative history of the Obama presidency is the first complete account that will stand the test of time. Baker takes the measure of Obama's achievements and disappointments in office and brings into focus the real legacy of the man who, as he described himself, "doesn't look like all the presidents on the dollar bills." With vivid color photographs by New York Times photographers and others of the events, major and minor, public and behind-the scenes, that defined Barack Obama's eight years in office, Obama: The Call of History is a portrait in full of America's first African-American president against the background of these tumultuous times.

Food52 a New Way to Dinner

A Playbook of Recipes and Strategies for the Week Ahead
Author: Amanda Hesser,Merrill Stubbs
Publisher: N.A
ISBN: 0399578005
Category: Cooking
Page: 288
View: 8197

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A New Way to Dinner teaches readers how to maximize (and enjoy) time in the kitchen. Food52 founders Amanda Hesser and Merrill Stubbs start with flexible base dishes made on the weekend, which are then used in multiple ways for quick weekday meals-just as they cook for themselves and their families. Each author gives menus for every season of the year, providing dependable recipes and clever tips and strategies that yield delicious results. A New Way to Dinner lays out the building blocks of modern meal planning, encouraging readers to be creative, confident, and resourceful in the kitchen all year-round.

Heart of the Artichoke and Other Kitchen Journeys


Author: David Tanis
Publisher: Artisan Books
ISBN: 1579657338
Category: Cooking
Page: 344
View: 6408

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Recipes from a very small kitchen by a man with a very large talent. Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis’s recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats—jalapeño pancakes, beans on toast, pasta for one—for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide. And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of cooking: small, medium, and large.