The essential New York Times cook book classic recipes for a new century Essential New York Times cookbook New York Times cook book New York Times cookbook New York times Hesser, Amanda. creator text bibliography Cookbooks. nyu New York W.W. Norton c2010 2010 1st ed. monographic eng EN
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xxiv, 932 p. : ill. ; 27 cm. 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. 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. Amanda Hesser. Text on lining papers. Includes bibliographical references and index. n-us--- cooking Cooking United States TX 714 .H47 2010 TX 714 .H47 2010 9780393061031 (hc) 0393061035 (hc) 2010033311 DLC 100819 20260710160529.0 16424362