Author: Craig Claiborne
Publisher: Harper Collins
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. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.
Author: Craig Claiborne,Pierre Franey
Category: Cookery, American.
Reflecting the revolutionary changes that have occurred in American kitchens, more than one thousand regional, ethnic, and haute recipes are accompanied by black-and-white drawings throughout.
Classic Recipes for a New Century
Author: Amanda Hesser
Publisher: W. W. Norton
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.
Author: Linda Amster,Mark Bittman
A sumptuous cookbook honoring the American tradition of weekend getaways showcases more than two hundred recipes, with contributions by such renowned food experts as Nigella Lawson, Mario Batali, Lee Bailey, Craig Claiborne, Alain Ducasse, and Toby Cecchini that include a host of spring, summer, and harvest-time dishes, ranging from ginger chili shrimp and brasserie orange french toast to rhubarb-strawberry crisp. 40,000 first printing.
Author: Jane Kramer
Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend. For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.
The Joy of Cooking for One
Author: Signe Johansen
Publisher: Pan Macmillan
Packed with advice for keeping a streamlined larder and tips for late-night fridge foraging, Solo: The Joy of Cooking for One will inspire you to cook delicious food, every day. Many of us cook for one on a regular basis – isn't it time we became more selfish in the kitchen? Celebrating the joy of self-reliance and self-sufficiency, Signe Johansen, author of How to Hygge, shares eighty fabulous recipes for happy solo cooking. Beautifully photographed and designed, the cookbook includes a range of tasty and uncomplicated no-cook fast food and one-pot dishes to transform your daily routine. Signe shows how to make big batch recipes that you can reinvent and enjoy throughout the week. There's also a chapter with more adventurous recipes for when time is on your side. 'At last, a book of lovely recipes by someone who knows that cooking isn’t always for sharing. It’s just as important to eat well on your own.' - Diana Henry
Author: Molly O'Neill
Publisher: Workman Publishing
More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Author: Jean Hewitt
Category: Cookery, American.
A guide to American cuisine that provides a selection of recipes for an array of specialties arranged according to regions
Unpublished Black History from the New York Times Photo Archives
Author: Dana Canedy,Darcy Eveleigh,Damien Cave,Rachel L. Swarns
Publisher: Black Dog & Leventhal
Hundreds of stunning images from black history have long been buried in The New York Times archives. None of them were published by The Times--until now. UNSEEN uncovers these never-before published photographs and tells the stories behind them. It all started with Times photo editor Darcy Eveleigh discovering dozens of these photographs. She and three colleagues, Dana Canedy, Damien Cave and Rachel L. Swarns, began exploring the history behind them, and subsequently chronicling them in a series entitled Unpublished Black History, that ran in print and online editions of The Times in February 2016. It garnered 1.7 million views on The Times website and thousands of comments from readers. This book includes those photographs and many more, among them: a 27-year-old Jesse Jackson leading an anti-discrimination rally of in Chicago, Rosa Parks arriving at a Montgomery Courthouse in Alabama a candid behind-the-scenes shot of Aretha Franklin backstage at the Apollo Theater, Ralph Ellison on the streets of his Manhattan neighborhood, the firebombed home of Malcolm X, Myrlie Evans and her children at the funeral of her slain husband , Medgar, a wheelchair-bound Roy Campanella at the razing of Ebbets Field. Were the photos--or the people in them--not deemed newsworthy enough? Did the images not arrive in time for publication? Were they pushed aside by words at an institution long known as the Gray Lady? Eveleigh, Canedy, Cave, and Swarms explore all these questions and more in this one-of-a-kind book. UNSEEN dives deep into The Times photo archives--known as the Morgue--to showcase this extraordinary collection of photographs and the stories behind them.
Food of the Islamic World
Author: Anissa Helou
NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.
More Than 825 Traditional and Contemporary Recipes from Around the World
Author: Linda Amster
A collection of nearly eight hundred recipes features dishes from around the world, including traditional favorites and modern variations of Jewish cuisine.
More Than 100 Years of Sizzling Food Writing and Recipes
Author: Peter Kaminsky
Publisher: Sterling Epicure
Collects notable recipes and stories, chosen from the past century of New York times articles on barbecuing and grilling, including Texas-style brisket, grilled plums with star fruit, and barbecued pork tenderloin.
Obituaries of Extraordinary People
Author: William McDonald
Publisher: Black Dog & Leventhal
The obituary page of The New York Times is a celebration of extraordinary lives. This groundbreaking book includes 300 of the most important and fascinating obituaries the Times has ever published. The obituary page is the section many readers first turn to not only see who died, but to read some of the most inspiring, insightful, often funny, and elegantly written stories celebrating the lives of the men and women who have influenced on our world. William McDonald, The Times' obituary editor who was recently featured in the award-winning documentary Obit, selected 320 of the most important and influential obits from the newspaper's archives. In chapters like "Stage and Screen," "Titans of Business," "The Notorious," "Scientists and Healers," "Athletes," and "American Leaders," the entries include a wide variety of newsmakers from the last century and a half, including Annie Oakley, Theodore Roosevelt, Joseph Stalin, Marilyn Monroe, Coco Chanel, Malcolm X, Jackie Robinson and Prince.
Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST
Author: Mark Bittman
Publisher: Clarkson Potter
Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback. In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
Author: Florence Fabricant
A sumptuous new cookbook presents the finest dessert recipes that have appeared in the food sections of The New York Times, introducing more than four hundred tempting offerings, including family favorites and specialties from such renowned chefs as Pierre Franey, Craig Claiborne, and Nigella Lawson that cover cakes, cobblers, pies, pastries, cookies, custards, and more. 75,000 first printing.
Mastering the Elements of Good Cooking
Author: Samin Nosrat
Publisher: Simon and Schuster
Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --
The Way We Live Now
Author: Noel Millea
Publisher: Rizzoli Publications
Category: Interior decoration
Using photographs and editorial content from its vast home design archive, the editors of the New York Times Home section offer a look at how today's homeowners can make the most of their living spaces - whether small or stately, rural or urban, historic or cutting edge - and do it with style. Reflecting the latest and most innovative ideas in residential living, the projects profiled express the optimism, resourcefulness, and experimentation of today's architects, designers, and homeowners.