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The NY Times Cookbook, by Craig Claib...

Wolverine's picture

*
This cookbook, revised edition, published in 1990, ISBN 0-06-016010-1 is a definite keeper. It features hundreds of recipes, and the classic preparation method for them. It contains a bit of everything, so all will find something to love. Also - I have never had a recipe not turn out when using this as a guide, which, as I understand it, is a desired trait! :-)

chiqui_new_orleans's picture

(post #62586, reply #1 of 4)

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Great reference for the classics; basics.

lotstolearn's picture

(post #62586, reply #2 of 4)

I totally agree. I used it a lot when I was learning to cook, or let's say, improving my cooking. Still reference it from time to time. I love the recipe for pasta alla amatriciana from that book.


Sorry, I know this thread is ancient, but I'm new, so I'm commenting. Will probably make you guys all nuts :P


 


When life gives you lemons, eat your own weight in chocolate!

 

When life gives you lemons, eat your own weight in chocolate!

chiffonade's picture

(post #62586, reply #3 of 4)

If an archived thread will accept a reply, I say go for it.  You might revive a subject about which we've forgotten and breathe new life into it.  Spelunk away.

*You're a REAL person, eat REAL food."

Chiffonade

lotstolearn's picture

(post #62586, reply #4 of 4)

Oh my, it's like letting a kid loose in a candy factory. You'll probably be sorry you said it, lol

When life gives you lemons, eat your own weight in chocolate!

 

When life gives you lemons, eat your own weight in chocolate!