About this book
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."
A revised and fully updated edition of this cookbook which contains over 1,000 classic recipes culled from 150 years of "New York Times" food writing. From 1940's Caesar Salad to today's no-knead bread, there's a panoply of delicious recipes for both the skilled and novice cook.
|W W NORTON & CO|