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Price : $14.66 on July 1, 2012
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New York Times Cookbook Reviews
| 40 of 40 people found the following review helpful  The binding's breaking . . ., By CP (VA United States) - See all my reviews This review is from: New York Times Cookbook (Hardcover) but this has nothing to do with the quality of the bookbinding, but rather the quality of the book itself.The New York Times Cook Book was one of the first cookbooks I owned. By now it has lost its bright purple cover, the outside has a few spots from over-zealous cooking aka the splat and sizzle method of cooking, and the binding shows wear-and-tear. I have the updated Joy of Cooking, but it doesn't compare to this classic. My book automatically opens to the picadillo recipe, which is just one of many recipes in this book that opened the door for me to other cuisines. From it, I discovered new ways to cook pasta and learned that there was life beyond spaghetti with meat sauce. Classic American recipes are covered as well so that you can cook the foods that you grew up on. The recipes are direct, not convoluted. You will not be spending hours in the kitchen on a single recipe it takes your family five minutes to consume. To steal the title from... Read more 41 of 43 people found the following review helpful Like Joy of Cooking, this may become your kitchen bible, By This review is from: New York Times Cookbook (Hardcover) I have both Joy of Cooking and the NYT Cookbook, and I have to say that the NYT cookbook is our kitchen bible. The recipes are basic, like chili and pot roasts, yet somehow a cut above the average kitchen standards. So this is the one I reach for when entertaining or just figuring out what to make for dinner.The sour cream fudge cake is our favorite dessert in the book. This simple yet unbelievably good cake doesn't even need icing and is just the thing for bringing to a party. Again, this is the kind of recipe in the book; standard chocolate cake, yet better in every way than other recipes we've tried. 26 of 26 people found the following review helpful The Best Out There, By This review is from: New York Times Cookbook (Hardcover) I have several cookbooks, but this one has the most stains in it by far, which is probably the best way to determine if a cookbook is any good. I turn to the Times cookbook when I want to make my old standbys, when I am trying something new or when I have company coming over. Of course, I was raised by a mother who used an older edition of this book as her main cookbook, so I may be a bit biased.The cookbook has everything out there you need to start cooking. When I first started cooking, I was able to pick up this cookbook and start with almost no background. All the recipes turned out excellent. I particularly liked the chili recipes. Last year, I mixed and matched these recipes with ones typed on index cards that I inherited from my grandmother and made a successful Thanksgiving dinner (which may be the ultimate praise for a cookbook). One warning: recipes in this cookbook are not shortcuts. They will take a decent time to prepare. If I am in a hurry, I don't usually... Read more |
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