Kenji López-Alt’s Cheesy Hasselback Potato Gratin. 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. 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. The James Beard Award-winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. I made some of my favorite recipes by some of my favorite cooks (she culled through the 200 most highly rated NYT recipes) and wished I had time to make them all!-Kathy Hesser completed this book during the pandemic and I could feel her awareness of the food history that was being made - how we all pored over recipes and cooked for our families while taking it all a day at a time. You can revisit childhood favorites and discover new and inventive ingredients on the same page. STAFF REVIEWIf you are a foodie, if you love a foodie, if you know someone who aspires to be a foodie - this is the perfect gift! A combination cookbook and food history record, this is an amazing collection of recipes that stretches across time.
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