The Essential New York Times Cookbook The Recipes of Record 10th Anniversary Edition

The Essential New York Times Cookbook  The Recipes of Record  10th Anniversary Edition
Author: Amanda Hesser
Publsiher: W. W. Norton & Company
Total Pages: 992
Release: 2021-11-02
ISBN: 132400228X
Category: Cooking
Language: EN, FR, DE, ES & NL

The Essential New York Times Cookbook The Recipes of Record 10th Anniversary Edition Book Excerpt:

The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”

The Essential New York Times Book of Cocktails

The Essential New York Times Book of Cocktails
Author: Steve Reddicliffe
Publsiher: Cider Mill Press
Total Pages: 480
Release: 2015-10-06
ISBN: 1604335874
Category: Cooking
Language: EN, FR, DE, ES & NL

The Essential New York Times Book of Cocktails Book Excerpt:

More than 350 drink recipes old and new with great writing from The New York Times. The cocktail hour is once again one of America’s most popular pastimes and one of our favorite ways to entertain. And what better place to find the secrets of great drink-making than The Times? Steve Reddicliffe, the “Quiet Drink” columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from everywhere, especially New York City. Readers will find treasured recipes they have enjoyed for years—the classics like the Martini, the Old-Fashioned, the Manhattan, the French 75, the Negroni —as well as favorites from the new generation of elixirs borne of the craft distilling boom. Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Mark Bittman, Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes and many more. This compendium is arranged by cocktail type, with engaging essays throughout. Included are notes on how to set up your bar, stock, and run it—and of course hundreds of recipes, from Bloody Marys to Irish Coffees. The Essential New York Times Book of Cocktails is the only volume you will ever need to entertain at home, whether it’s just for two, or for pleasing a crowd.

Savoring Gotham

Savoring Gotham
Author: Anonim
Publsiher: Oxford University Press
Total Pages: 760
Release: 2015-11-11
ISBN: 0190263644
Category: Travel
Language: EN, FR, DE, ES & NL

Savoring Gotham Book Excerpt:

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

The New York Times Cooking No Recipe Recipes

The New York Times Cooking No Recipe Recipes
Author: Sam Sifton
Publsiher: Unknown
Total Pages: 256
Release: 2021
ISBN: 1984858475
Category: Cooking
Language: EN, FR, DE, ES & NL

The New York Times Cooking No Recipe Recipes Book Excerpt:

Cooking without recipes is a kitchen skill, same as cutting vegetables into dice or flipping an omelet. Sifton makes improvisational cooking easy. Each recipe uses ingredients you have on hand or could pick up on a quick trip to the store. -- adapted from back cover and page 1.

The Food52 Cookbook

The Food52 Cookbook
Author: Amanda Hesser,Merrill Stubbs
Publsiher: Harper Collins
Total Pages: 448
Release: 2011-12-20
ISBN: 006210103X
Category: Cooking
Language: EN, FR, DE, ES & NL

The Food52 Cookbook Book Excerpt:

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.

Virgin Territory

Virgin Territory
Author: Nancy Harmon Jenkins
Publsiher: Houghton Mifflin Harcourt
Total Pages: 352
Release: 2015-02-10
ISBN: 0544188667
Category: Cooking
Language: EN, FR, DE, ES & NL

Virgin Territory Book Excerpt:

An illuminating look at olive oil with 100 recipes from the country’s leading authority on the subject and author of The Four Seasons of Pasta. Olive oil is more popular than ever, thanks to its therapeutic and preventative effects in treating different diseases, as well as the growing variety of brands and imports available. Nancy Harmon Jenkins, arguably the leading authority on olive oil and the healthy Mediterranean diet, presents more than 100 dishes that showcase olive oil, ranging from soups to seafood to sauces to sweets. Along with favorites like tapenade and pesto, you’ll find other exciting dishes like North African Seafood Tagine, Oven-Braised Artichokes with Potatoes and Onions, and Quince and Ginger Olive Oil Cake. But this book isn’t just a collection of hearty and healthful recipes; Jenkins also covers the history and culture of olive oil as well as how to buy it and cook with it. A thing of beauty with the stunning photographs of exquisite dishes as well as Jenkin’s own Tuscan olive tree grove, Virgin Territory captures the delights of making and cooking with olive oil. “Nancy Harmon Jenkins makes a compelling case that our most important cooking medium—olive oil—is the one we know least about….This is the definitive book on olive oil, and one that should change the way you shop.”—Amanda Hesser, co-founder of Food52.com, author of The Essential New York Times Cookbook “Virgin Territory is so essential because its subject is so well-colonized. Equal parts cookbook, autobiography, and culinary history, it's a compelling education in cooking's most essential oil.”—Dan Barber, chef and co-owner, Blue Hill and Blue Hill at Stone Barns

Barefoot Contessa Back to Basics

Barefoot Contessa Back to Basics
Author: Ina Garten
Publsiher: Clarkson Potter
Total Pages: 272
Release: 2012-10-30
ISBN: 0307885496
Category: Cooking
Language: EN, FR, DE, ES & NL

Barefoot Contessa Back to Basics Book Excerpt:

#1 NEW YORK TIMES BESTSELLER • The essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

The New York Times Book Review

The New York Times Book Review
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1993
ISBN: 1928374650XXX
Category: Books
Language: EN, FR, DE, ES & NL

The New York Times Book Review Book Excerpt:

Presents extended reviews of noteworthy books, short reviews, essays and articles on topics and trends in publishing, literature, culture and the arts. Includes lists of best sellers (hardcover and paperback).

Craig Claiborne s The New New York Times Cookbook

Craig Claiborne s The New New York Times Cookbook
Author: Craig Claiborne,Pierre Franey
Publsiher: Crown
Total Pages: 751
Release: 1979
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

Craig Claiborne s The New New York Times Cookbook Book Excerpt:

This book is both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.

Food52 Vegan

Food52 Vegan
Author: Gena Hamshaw
Publsiher: Unknown
Total Pages: 160
Release: 2015
ISBN: 1607747995
Category: Cooking
Language: EN, FR, DE, ES & NL

Food52 Vegan Book Excerpt:

An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns. This lush, modern collection features 60 recipes for dependable yet fresh vegan standbys, including bold pasta dishes, hearty stews, inventive bean burgers, nourishing whole grains, innovative salads, and rich desserts. Food52 columnist, certified clinical nutritionist, and author Gena Hamshaw's approach to vegan cooking will appeal to vegans, flexitarians, and omnivores alike: At its heart, vegan food is justfood. Creative, satisfying, and colorful, it offers tremendous possibility to the home cook. With exquisite photography for every dish and abundant "kitchen confidence" tips throughout--such as making cashew cream for rich soups, using nutritional yeast to add umami to a batch of fresh pesto, and adding avocado to breakfast smoothies for a creamy texture--this will be every home cook's go-to guide for incorporating plant-based dishes into their daily routine.

Instantly French

Instantly French
Author: Ann Mah
Publsiher: St. Martin's Griffin
Total Pages: 240
Release: 2018-09-25
ISBN: 1250184452
Category: Cooking
Language: EN, FR, DE, ES & NL

Instantly French Book Excerpt:

The first electric pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavors of traditional French cuisine to your table—without the hours of slow cooking French food normally requires. Author of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of la cuisine de grandmère. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half. The delights of Instantly French! range from appetizers like eggplant caviar, pâté de campagne, and savory mini blue cheese cakes to soups like traditional French onion or an autumnal purée of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and crème brulée. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.

Library Journal

Library Journal
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2005
ISBN: 1928374650XXX
Category: Libraries
Language: EN, FR, DE, ES & NL

Library Journal Book Excerpt:

Good Books

Good Books
Author: Steven Gilbar
Publsiher: Unknown
Total Pages: 490
Release: 1982
ISBN: 1928374650XXX
Category: Best books
Language: EN, FR, DE, ES & NL

Good Books Book Excerpt:

Craig Claiborne s A Feast Made for Laughter

Craig Claiborne s A Feast Made for Laughter
Author: Craig Claiborne
Publsiher: Doubleday Books
Total Pages: 444
Release: 1982
ISBN: 9780385157001
Category: Cookbooks
Language: EN, FR, DE, ES & NL

Craig Claiborne s A Feast Made for Laughter Book Excerpt:

The German Cookbook

The German Cookbook
Author: Mimi Sheraton
Publsiher: Random House Incorporated
Total Pages: 523
Release: 1965
ISBN: 9780394401386
Category: Cooking
Language: EN, FR, DE, ES & NL

The German Cookbook Book Excerpt:

Provides historical and culinary background, as well as recipes and serving suggestions, for a wide variety of authentic German dishes.

Vegan Cookbook for Beginners

Vegan Cookbook for Beginners
Author: Rockridge Press
Publsiher: Rockridge Press
Total Pages: 256
Release: 2013-10-01
ISBN: 9781623152307
Category: Cooking
Language: EN, FR, DE, ES & NL

Vegan Cookbook for Beginners Book Excerpt:

Vegan Cookbook for Beginners will help you enjoy the benefits of veganism today with: * More than 150 easy and delicious vegan recipes straight from Vegan Cookbook * 2-week Vegan Cookbook meal plan * Introduction to the core principles of veganism * Overview of the health benefits of going vegan * Advice on equipping your kitchen and stocking your pantry from the editors of Vegan Cookbook

American Book Publishing Record

American Book Publishing Record
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1995
ISBN: 1928374650XXX
Category: American literature
Language: EN, FR, DE, ES & NL

American Book Publishing Record Book Excerpt:

The Publishers Weekly

The Publishers Weekly
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2007
ISBN: 1928374650XXX
Category: American literature
Language: EN, FR, DE, ES & NL

The Publishers Weekly Book Excerpt:

Library Journal

Library Journal
Author: Melvil Dewey,Richard Rogers Bowker,L. Pylodet,Charles Ammi Cutter,Bertine Emma Weston,Karl Brown,Helen E. Wessells
Publsiher: Unknown
Total Pages: 135
Release: 2005
ISBN: 1928374650XXX
Category: Libraries
Language: EN, FR, DE, ES & NL

Library Journal Book Excerpt:

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.

Mini The Boathouse Thai Cookbook

Mini The Boathouse Thai Cookbook
Author: Chef Tummanoon Puunchun
Publsiher: Tuttle Publishing
Total Pages: 64
Release: 2012-12-25
ISBN: 1462910998
Category: Cooking
Language: EN, FR, DE, ES & NL

Mini The Boathouse Thai Cookbook Book Excerpt:

Featuring over 40 recipes from Thailand’s famous restaurant, The Boathouse Restaurant, this cookbook contains everything you need to cook like Executive Chef Tummanoon Punchun. The Boathouse Restaurant has been a top destination in Phuket for almost 30 years. This low rise resort makes the most out of Phuket’s beautiful sandy beaches and crystal clear water and features one of the most sought after culinary schools in Thailand. The Boathouse has been featured in Wine Spectator numerous times and has received praise from the Times of London, The New York Times, and The Los Angeles Times. The Boathouse Thai Cookbook contains recipes for meats, poultry, rice, noodles, soups, salads, snacks, seafood, curry, vegetables, and desserts. Recipes include: Pad Thai Classic Thai fried rice Sarong prawns (Goong Sarong) Tom yam soup Roast duck in red curry Minced pork in preserved cabbage Crispy crab claws Diced water chestnut in sweet coconut milk Any many more! Also included in this book are unit conversion tables, dual unit measurements, an overview of essential Thai ingredients, and over 35 large photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy! ”The service is as polished as the colossal yachts docked out front, but the real star is the food.”—The New York Times, 2010