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The essential New York Times cook book : classic recipes for a new century

Author: Amanda Hesser
Publisher: New York : W.W. Norton, ©2010.
Edition/Format:   Book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
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.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Amanda Hesser
ISBN: 9780393061031 0393061035
OCLC Number: 601098494
Notes: Text on lining papers.
Description: xxiv, 932 p. : ill. ; 27 cm.
Contents: Drinks, cocktails, punches, and glögg --
Hors d'oeuvres, snacks, and small dishes --
Soups --
Salads --
Vegetables --
Potatoes, corn, and legumes --
Pasta, rice, grains, and stuffings --
Sandwiches, pizza, and savory pies --
Fish and shellfish --
Poultry and game --
Beef, veal, lamb, and pork --
Sauces, dressings, condiments, rubs, and preserves --
Breakfast and brunch --
Breads and baking --
Cookies and candy --
Frozen desserts --
Cakes --
Pies, tarts, and other desserts.
Other Titles: Essential New York Times cookbook
New York Times cook book
New York Times cookbook
New York times.
Responsibility: Amanda Hesser.

Abstract:

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."  Read more...

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Starred review. A superb compilation....Hesser, whose witty bent permeates every page, does a more than admirable job with this stellar collection of more than 1,400 recipes, the results of which Read more...

 
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