Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Addition... [Read More]
Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Addition... [Read More]
This book is both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.
As the former food and restaurant critic for The New York Times and the author of several distinguished cookbooks, Craig Claiborne has earned a reputation as the great educator of the American palate. In this classically elegant and profusely illustrated book of recipes and techniques, he imparts the kind of culinary knowledge that is essential to making any dish -- from a humble boiled egg to the most ambitious of souffles -- but that most cooks only acquire through years of trial and error.Claiborne tells us what tools and utensils make a kitchen well stocked; how to shell a shrimp or peel a... [Read More]
Everybody has one in their collection. You know―one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.Including more than 170 tested recipes, this cookbook is a true reflection of southern... [Read More]
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... [Read More]
A classic! The world's foremost authority on Mexican cuisine provides a mouth-watering array of delicious recipes. "She's taken a piece of the culinary world and made herself its queen."--New York
Describes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses
When we celebrate Christmas each year, we bring to the festivities all our memories of Christmases past. CHRISTMAS MEMORIES WITH RECIPES brings together the holiday food recollections of some of today's leading cooks and writers. For them, Christmas is wrapped in a warm mix of steaming kitchens, spicy fragrances, and carefully laid tables. They share with us home memories - Lee Bailey and his father earnestly discussing domestic arrangements while cooking turkey; Edna Lewis and her family gather black walnuts; memories of a day of joy - Betty Fussell and Bert Greene managing to piece their cel... [Read More]
Seattle, WA: Philanthropist Murdered, Rapella Ripple Investigates in Rip Your Heart Out, a Ripple Effect Cozy Mystery by Jeanne GlidewellWhile celebrating their fiftieth wedding anniversary on an Alaskan cruise, Rip experiences a serious cardiac event that results in a triple-bypass. Of course, the hospital is just the beginning; the Chartreuse Caboose isn’t the best place to recuperate and heal. His cardiac care nurse, Sydney Combs, has the perfect solution: her recently deceased aunt's home.The Ripples move into the ancient Victorian mansion free of charge for the next two months. Mabel Tr... [Read More]
Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from
Sirio Maccioni - Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes - Famous Quotes Laminated POSTER PRINT 24X20.We stand behind
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A straightforward nutritional plan combining the health benefits of the Paleo and Ketogenic diets Dr Sarah Myhill has been helping sufferers from debilitating chronic conditions for over 30 years with an approach that combines all
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