000			02080cam a2200421 a 4500
999			_c4178 _d4178
001			16424362
003			OSt
005			20260710160529.0
008			100819s2010 nyua b 001 0 eng
010			_a 2010033311
020			_a9780393061031 (hc)
020			_a0393061035 (hc)
035			_a(OCoLC)ocn601098494
040			_aDLC _cKyUL _dKyUL _dUKM _dBTCTA _dYDXCP _dBKL _dJAI _dMOF _dYBM _dVP@ _dMQP _dEEK _dDLC
041			_aEN
043			_an-us---
050	0	0	_aTX 714 _b.H47 2010
082	0	0	_aTX 714 .H47 2010 _222
100	1		_aHesser, Amanda.
245	1	4	_aThe essential New York Times cook book : _bclassic recipes for a new century / _cAmanda Hesser.
246	1	8	_aEssential New York Times cookbook
246	3	0	_aNew York Times cook book
246	3		_aNew York Times cookbook
250			_a1st ed.
260			_aNew York : _bW.W. Norton, _cc2010.
300			_axxiv, 932 p. : _bill. ; _c27 cm.
500			_aText on lining papers.
504			_aIncludes bibliographical references and index.
505	0		_aDrinks, 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.
520			_aPresents 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.
600			_2School of Business and Education _xcooking
650		0	_aCooking _zUnited States.
655		7	_aCookbooks. _2lcgft
730	0		_aNew York times.
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cLLB