Bibliograph

The essential New York Times cook book, classic recipes for a new century, Amanda Hesser

Type

Label

The essential New York Times cook book, classic recipes for a new century, Amanda Hesser

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

The essential New York Times cook book

Nature of contents

bibliography

Responsibility statement

Amanda Hesser

Sub title

classic recipes for a new century

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

Table Of Contents

Drinks, cocktails, punches, and glogg -- 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

Classification