The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser - PDF free download eBook

Book author:

  • Published: Sep 28, 2015
  • Reviews: 460

Brief introduction:

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 Americas kitchens alongside Mastering the Art of French Cooking and How to Cook...

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Details of The Essential New York Times Cookbook: Classic Recipes for a New Century

ISBN
9780393061031
Publisher
Norton, W. W. & Company, Inc.
Publication date
Age range
18+ Years
Book language
English
Pages
960
Format
PDF, DOC, EPUB, RTF
Quality
Extra high quality OCR
Dimensions
8.50 (w) x 10.10 (h) x 2.20 (d)
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Some brief overview of this book

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 Americas 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 Eyres Pancake, Pamela Sherrids 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 todays 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.

Winner of the 2011 James Beard Foundation Award for General Cooking

Winner of the 2011 IACP Cookbook Award for Compilations

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A few words about book author

Amanda Hesser has been a food columnist and editor at the New York Times for more than a decade. She is the author of The Essential New York Times Cookbook, the award-winning Cooking for Mr. Latte and The Cook and the Gardener, and editor of the essay collection Eat, Memory.

Hesser is also the co-founder of food52.com. She lives in Brooklyn with her husband, Tad Friend, and their two children.

ind the many treasured recipes they have cooked for years—Plum Torte, David Eyres Pancake, Pamela Sherrids 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 todays 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.

Winner of the 2011 James Beard Foundation Award for General Cooking

Winner of the 2011 IACP Cookbook Award for Compilations

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