Author : Craig Claiborne
Publisher : Wings
Page : 0 pages
File Size : 34,2 MB
Release : 1995
Category : Cooking, American
ISBN : 9780517122358
Foreword by Pierre Franey. More than 1.000 regional. ethnic and haute cuisine recipes in this cookbook bible. This extraordinary volume reflects the revolutionary changes that have occurred in the American kitchen. Line drawings and b&w drawings throughout.
Author : Craig Claiborne
Publisher : Crown
Page : 392 pages
File Size : 23,2 MB
Release : 1975
Category : Cooking
ISBN :
Contains 350 recipes, many by famous chefs, and information on restaurants, tools, techniques, people, and places associated with cookery.
Author : Amanda Hesser
Publisher : W. W. Norton & Company
Page : 1655 pages
File Size : 25,44 MB
Release : 2010-10-25
Category : Cooking
ISBN : 0393247678
A New York Times bestseller and Winner of the James Beard Award 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, co-founder and CEO of Food52 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. 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. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
Author : Sam Sifton
Publisher : Ten Speed Press
Page : 258 pages
File Size : 44,20 MB
Release : 2021-03-16
Category : Cooking
ISBN : 1984858483
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
Author : Craig Claiborne
Publisher : Crown
Page : 0 pages
File Size : 41,48 MB
Release : 1999
Category : Cookbooks
ISBN : 9780812930894
Craig Claiborne is best known for revolutionizing American cuisine by, among other things, adding the flavors of the world to home menus. Claiborne has shared the secrets of preparing dishes with the spices of the Levant and the Far East, the curries of India, and the cream sauces of France through his columns for nearly four decades and more than twenty cookbooks. About 60% of the 1,000 recipes in this exciting collection are drawn from Craig Claiborne's New New York Times Cookbook. The other 40% of the recipes are drawn from the five other Claiborne cookbooks mentioned below. No one has commanded the respect of his culinary peers more than Craig Claiborne. Included in this volume are recipes from master chefs who traveled from all parts of the world to share their cooking wisdom with him. Finally, dozens of imaginative collaborative recipes that were developed by Claiborne and Pierre Franey for gourmet cuisine and simple dining are found here. The Best of Craig Claiborne is a classic that belongs in every cook's library across the country.
Author : Craig Claiborne
Publisher : University of Georgia Press
Page : 404 pages
File Size : 37,88 MB
Release : 2007-09-01
Category : Cooking
ISBN : 9780820329925
The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.
Author : Craig Claiborne
Publisher : Holt McDougal
Page : 436 pages
File Size : 18,39 MB
Release : 1983
Category : Claiborne, Craig
ISBN :
Author : Thomas Nelson
Publisher : Cider Mill Press
Page : 481 pages
File Size : 33,62 MB
Release : 2023-08-15
Category : Cooking
ISBN : 1400342511
This cocktail book features more than 350 drink recipes old and new with great writing from The New York Times. Cocktail hour is once again one of America’s most popular pastimes and one of our favorite ways to entertain. And what better place to find the secrets of great drink-making than The New York Times? Steve Reddicliffe, the “Quiet Drink” columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from everywhere, especially New York City. You will find treasured recipes they have enjoyed for years, including classics such as: Martini Old-Fashioned Manhattan French 75 Negroni Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Mark Bittman, Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes, and many more. This compendium is arranged by cocktail type, with engaging essays throughout. Included are notes on how to set up your bar, stock, and run it—and of course hundreds of recipes, from Bloody Marys to Irish Coffees. The Essential New York Times Book of Cocktails is the only volume you will ever need to entertain at home.
Author : Amanda Hesser
Publisher : W. W. Norton & Company
Page : 2126 pages
File Size : 35,71 MB
Release : 2021-11-02
Category : Cooking
ISBN : 132400228X
A KCRW Top 10 Food Book of 2021 A Minnesota Star Tribune Top 15 Cookbook of 2021 A WBUR Here & Now Favorite Cookbook of 2021 The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”
Author : Craig Claiborne
Publisher : Random House Value Publishing
Page : 456 pages
File Size : 43,19 MB
Release : 1988-12
Category : Cooking
ISBN : 9780517324189
"The achievements of great chefs parade through the columns in this second volume of 'Craig Claiborne's Favorites'. Famed dishes created by Paul Bocuse from his restaurant in Lyons, fine Italian offerings from Luigi Nanni and Alfredo Viazzi, the recipes of T.T. Wang and Uncle Tai -- the finest Chinese chefs in the country. Though classic French, Italian, and Chinese recipes appear frequently in his columns, the cuisines of other countries do not escape Craig Claiborne's enthusiasm. Dill-flavored Scandinavian specialties, Russian soups, German meat rolls, a fabulous Mexican stew, Persian appetizers, Greek salads, sushi, and yakitori, a hot soup from Vietnam. An on-going dialogue with Times' readers elicits a series of recipes for Indian Pudding and other American classics such as chili con carne and potato pancake. Bee-keepers in Illinois talk about cooking with honey and down-home recipes celebrate the sausage from Mississippi and the Boston cod. A dictionary of sauces for the newlywed; simple steps for smoking your own meat, fish, or fowl; recipes for buffets and picnics. Elegant ideas for leftovers and for stuffing most anything. Odes to chicken wings and the fine flavor of pork. Pasta dishes that take you far beyond lasagne. Soups for all seasons -- hot and cold. Formal preparations like preserved goose and quail à la Anglaise. Liqueur-spiked pies and deviled meats. Altogether some 350 recipes form this incomparable collection of Craig Claiborne's favorite columns and recipes of 1975. All the columns are handpicked and updated with comments and recollections of times meant to be shared. This book has a cumulative index incorporating all the recipes from the first volume."--
