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CAIRO BOOKS's Description
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'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