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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)
A Book

by Amanda Hesser

  • Publisher : W. W. Norton & Company
  • Release : 2021-10-19
  • Pages : 992
  • ISBN : 132400228X
  • Language : En, Es, Fr & De
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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 70 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Herbed Rice with Tahdig, Melissa Clark’s Simple Roast Turkey, 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 Cookbook: Classic Recipes for a New Century

The Essential New York Times Cookbook: Classic Recipes for a New Century
A Book

by Amanda Hesser

  • Publisher : W. W. Norton & Company
  • Release : 2010-10-25
  • Pages : 960
  • ISBN : 0393247678
  • Language : En, Es, Fr & De
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A New York Times bestseller and Winner of the James Beard Award: 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. 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.

The Essential New York Times Grilling Cookbook

The Essential New York Times Grilling Cookbook
More Than 100 Years of Sizzling Food Writing and Recipes

by Peter Kaminsky

  • Publisher : Sterling Epicure
  • Release : 2014
  • Pages : 400
  • ISBN : 9781402793240
  • Language : En, Es, Fr & De
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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 Essential New York Times Book of Cocktails

The Essential New York Times Book of Cocktails
A Book

by Steve Reddicliffe

  • Publisher : Cider Mill Press
  • Release : 2015-10-06
  • Pages : 480
  • ISBN : 1604335874
  • Language : En, Es, Fr & De
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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.

The New York Times Heritage Cook Book

The New York Times Heritage Cook Book
A Book

by Jean Hewitt

  • Publisher : Wings
  • Release : 1980
  • Pages : 804
  • ISBN : 9780517309971
  • Language : En, Es, Fr & De
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A guide to American cuisine that provides a selection of recipes for an array of specialties arranged according to regions

See You on Sunday

See You on Sunday
A Cookbook for Family and Friends

by Sam Sifton

  • Publisher : Random House
  • Release : 2020-02-18
  • Pages : 384
  • ISBN : 1400069920
  • Language : En, Es, Fr & De
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From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family "A book to make home cooks, and those they feed, very happy indeed."--Nigella Lawson "People are lonely," Sam Sifton writes. "They want to be part of something, even when they can't identify that longing as a need. They show up. Feed them. It isn't much more complicated than that." Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat. From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton's See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive ("You are not a feudal landowner entertaining the serfs"), and they derive from decades spent cooking for family and groups ranging from six to sixty. From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook's library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.

Rage Baking

Rage Baking
The Transformative Power of Flour, Fury, and Women's Voices

by Katherine Alford,Kathy Gunst

  • Publisher : Tiller Press
  • Release : 2020-02-04
  • Pages : 208
  • ISBN : 1982132671
  • Language : En, Es, Fr & De
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50+ recipes, short essays, and quotes from some of the best bakers, activists, and outspoken women in our country today—this cookbook encourages women to use sugar and sass as a way to defend, resist, and protest. Since the 2016 election, many women across the country have felt rage, fury, and frustration, wondering how we got here. Some act by calling their senators, some write checks, some join activist groups, march, paint signs, grab their daughters and sons, and raise their voices. But for so many, they also turn to their greatest comfort—their kitchen. Baking has a new meaning in today’s world. These days, baking can be an outlet for expressing our feelings about the current state of our society. Rage Baking offers more than 50 cookie, cake, tart, and pie recipes as well as inspirational essays, reflections, and interviews with well known bakers and impassioned women and activists including Dorie Greenspan, Ruth Reichl, Carla Hall, Preeti Mistry, Julia Turshen, Pati Jinich, Vallery Lomas, Von Diaz, Genevieve Ko, and writers like Rebecca Traister, Pam Houston, Tess Raffery, Cecile Richards, Ann Friedman, Marti Noxon, and many more. Timely, fun, and creative, this cookbook speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. Containing a collection of recipes that are satisfying and delicious, Rage Baking unites like-minded women who are passionate about baking and change.

Craig Claiborne's the New New York Times Cookbook

Craig Claiborne's the New New York Times Cookbook
A Book

by Craig Claiborne,Pierre Franey

  • Publisher : Wings
  • Release : 1995-02-01
  • Pages : 751
  • ISBN : 9780517122358
  • Language : En, Es, Fr & De
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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.

Cooking for Mr. Latte

Cooking for Mr. Latte
A Food Lover's Courtship, with Recipes

by Amanda Hesser,Izak

  • Publisher : W. W. Norton
  • Release : 2004
  • Pages : 336
  • ISBN : 9780393325591
  • Language : En, Es, Fr & De
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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 New York Times Cooking No-Recipe Recipes

The New York Times Cooking No-Recipe Recipes
[A Cookbook]

by Sam Sifton

  • Publisher : Ten Speed Press
  • Release : 2021-03-16
  • Pages : 256
  • ISBN : 1984858483
  • Language : En, Es, Fr & De
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The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

The New York Times International Cookbook

The New York Times International Cookbook
A Book

by Craig Claiborne

  • Publisher : HarperCollins Publishers
  • Release : 1971
  • Pages : 599
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Collection of international recipes compiled by New York Times food writer Craig Claiborne.

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

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 RECIPES IN THE WORLD: A Cookbook

by Mark Bittman

  • Publisher : Clarkson Potter
  • Release : 2010-10-06
  • Pages : 352
  • ISBN : 0307885488
  • Language : En, Es, Fr & De
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From the New York Times "The Minimalist" columnist and author of the How to Cook Everything books comes a host of wonderfully delicious and easy recipes—350 in all—now in a single book. 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.

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking
A Book

by Marcella Hazan

  • Publisher : Knopf
  • Release : 2011-07-20
  • Pages : 704
  • ISBN : 9780307958303
  • Language : En, Es, Fr & De
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The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Dinner in French

Dinner in French
My Recipes by Way of France: a Cookbook

by Melissa Clark

  • Publisher : Clarkson Potter
  • Release : 2020
  • Pages : 336
  • ISBN : 0553448250
  • Language : En, Es, Fr & De
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"The new French classics in 150 recipes that reflect a modern yet distinctly French recipe canon, from New York Times star food writer Melissa Clark. Just as Dorie Greenspan brought Julia Child's recipes into the late 20th century, so Melissa Clark brings French cooking into the 21st century. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today"--

The New Essentials of French Cooking

The New Essentials of French Cooking
A Book

by Melissa Clark

  • Publisher : Unknown Publisher
  • Release : 2017-11-17
  • Pages : 164
  • ISBN : 9780999528808
  • Language : En, Es, Fr & De
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From omelets to soufflés, NYT Cooking presents a definitive guide to the French dishes that every modern cook should master. A companion book to our immersive digital experience, The New Essentials of French Cooking is your complete introduction to the world of French cooking today.

Silver Palate Good Times Cookbook

Silver Palate Good Times Cookbook
A Book

by Sheila Lukins,Julee Rosso,Sarah Leah Chase

  • Publisher : Workman Publishing
  • Release : 1985-01-04
  • Pages : 250
  • ISBN : 0761164383
  • Language : En, Es, Fr & De
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The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts. As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas—and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.

The Essential James Beard Cookbook

The Essential James Beard Cookbook
450 Recipes That Shaped the Tradition of American Cooking

by James Beard

  • Publisher : St. Martin's Press
  • Release : 2012-10-30
  • Pages : 400
  • ISBN : 1250027888
  • Language : En, Es, Fr & De
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The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more

The Food52 Cookbook

The Food52 Cookbook
140 Winning Recipes from Exceptional Home Cooks

by Amanda Hesser,Merrill Stubbs

  • Publisher : Harper Collins
  • Release : 2011-12-20
  • Pages : 448
  • ISBN : 006210103X
  • Language : En, Es, Fr & De
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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.

Jacques Pépin Quick & Simple

Jacques Pépin Quick & Simple
A Book

by Jacques Pépin

  • Publisher : Houghton Mifflin
  • Release : 2020-10-06
  • Pages : 384
  • ISBN : 035835255X
  • Language : En, Es, Fr & De
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250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.

My Korea: Traditional Flavors, Modern Recipes

My Korea: Traditional Flavors, Modern Recipes
A Book

by Hooni Kim

  • Publisher : W. W. Norton & Company
  • Release : 2020-04-07
  • Pages : 352
  • ISBN : 0393634531
  • Language : En, Es, Fr & De
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An Epicurious Spring 2020 "Book We Want to Cook from Now" A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.