![]() ![]() ![]() Her chapter introductions showcase the history of American cooking, and her witty and fascinating head-notes share what makes each recipe special. Hesser has cooked and updated every one of the 1,000-plus recipes here. 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 favourites from the early Craig Claiborne New York Times Cookbook and a host of other classics-from 1940's Caesar salad and 1960's flour-less chocolate cake to today's fava-bean salad and no-knead bread. Īmanda Hesser, co-founder and CEO of Food-52 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. A New York Times bestseller and Winner of the James Beard AwardĪll 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. ![]()
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