The Essential New York Times Cookbook: Classic Recipes for a New Century - Couverture rigide

Hesser, Amanda

Couverture rigide

ISBN 10 : 0393061035 ISBN 13 : 9780393061031

Editeur : WW Norton & Co, 2010

Synopsis

Amanda Hesser, co-founder and CEO of Food52 and former 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.

A propos du livre

À propos de l'auteur

Amanda Hesser is the founder and executive chair of Food52, which also encompasses the heritage brands Schoolhouse and Dansk, as well as a former New York Times food editor and the author of the bestselling and James Beard Award–winning Essential New York Times Cookbook. She lives in Brooklyn.

Détails de l'édition

• Éditeur: WW Norton & Co
• Date d'édition: 2010
• Langue: anglais
• ISBN 10: 0393061035
• ISBN 13: 9780393061031
• Reliure: Relié
• Nombre de pages: 960
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible