The essential New York Times cook book classic recipes for a new century
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
W.W. Norton,
c2010.
|
| Edition: | 1st ed. |
| Series: | New York Times. |
| Subjects: | |
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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, dressing, condiments, rubs, and preserves
- Breakfast and brunch
- Breads and baking
- Cookies and candy
- Frozen desserts
- Cakes
- Pies, tarts, and other desserts.
