The New York Times Cooking No-Recipe Recipes

Sam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational No Recipe Recipes, published in his beloved regular newsletter, "What to Cook." Sifton's argument is a simple one: Cooking without a recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's a way to make nightly cooking more satisfying and fun. Now NYT Cooking is making it truly easy for all home cooks to build their intuitive cooking confidence with a stylish, compact handbook of 100 no-recipe-required meals, each photographed and described beautifully and laid out with minimal suggestions of ingredients and approximate amounts, like a "glug" and a "fistful." With dishes like Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens, this handy volume brings the brilliance of NYT Cooking's unfussy, delicious, improvisational approach to the dinner table night after night.

ISBN:	9781984858474
Publisher:	Ten Speed Press
Imprint:	Ten Speed Press
Published date:	16 Mar 2021
DEWEY:	688.72
DEWEY edition:	23
Language:	English
Number of pages:	242
Weight:	744g
Height:	229mm
Width:	165mm
Spine width:	25mm

Write a review

Your Name:

Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: