Brand New, Unread Copy in Perfect Condition. A+ Customer Service! 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. Buchnummer des Verkäufers
Winner of the 2011 James Beard Foundation Award in General Cooking: 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, the well-known 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.
Über den Autor: Amanda Hesser has been a food columnist and editor at the New York Times for more than a decade. She is the author of The Essential New York Times Cookbook, the award-winning Cooking for Mr. Latte and The Cook and the Gardener, and editor of the essay collection Eat, Memory. Hesser is also the co-founder of food52.com. She lives in Brooklyn with her husband, Tad Friend, and their two children.
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Buchbeschreibung W. W. Norton & Company, 2010. Hardcover. Buchzustand: Used: Good. Buchnummer des Verkäufers SONG0393061035
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Buchbeschreibung W. W. Norton & Company, 2010. Hardcover. Buchzustand: Very Good. 0393061035. Buchnummer des Verkäufers FORT250863