This is a great gift book. Tiny, brilliant, evocative, beautiful photographs, wonderful stories. Read at home and get lost in a century-old Paris that still exists today or take with you on a trip to Paris.......
Proving that a cookbook does NOT need photographs to be successful, this is about tried and true recipes from a familiar source and very familiar names--contributors like Mark Bittman, Julia Child, Marcella Hazan, David Chang, Nigella Lawson. Good stuff!
Bookmarked recipes: Marinated flank steak with asian slaw, Roasted carrot and red lentil ragout, Cranberry upside-down cake
Why?
Hat's off to Amanda Hesser for compiling a fantastic set of reader approved recipes and creating new notes that will ensure success with each recipe.
Who?
Anyone who has loved reading the New York Times food section and is looking for solid recipes to rely on.
Don't you just love the word cookery? It's so old-fashioned. Sometimes old-fashioned is a good thing, especially when it means solid, classic, regional American recipes.
Bookmarked recipes: Watermelon rind pickles, Wilted dandelion salad, Blueberry cake with bourbon cream
Why?
Some recipes should not be lost. They are part of our heritage and more importantly, delectable! I have also NEVER failed with a James Beard recipe.
Who?
Anyone who appreciates the diversity of American cuisine.
Disclaimer: I know Michael and Kim McCarty. I've eaten at the New York City restaurant, and the one in Santa Monica. I love them (the restaurants, and the people). If you're not familiar with either restaurant, it might help to know that the New York restaurant is the center of the media universe (in terms of eating, anyway). And the Santa Monica restaurant is the West coast equivalent.
To quote Harper Collins editor David Hershey (from the book): "Every generation has its literary feeding trough. In the twenties and the thirties, it was the Algonquin; in the forties and fifties, it was Toots Shor's; in the sixties, it was the Lion's Head; in the seventies and the eighties, it was Elaine's; and since the nineties, Michael's has been the place for media and publishing types to eat."
My favorite all time shredded barely holding together cookbook is: The Classic Italian Cookbook by Marcella Hazan. As far as I'm concerned, you can't make Bolognese without Marcella. (Katherine Reback)
Buy The Classic Italian Cookbook
For the soup:
3 cups cooked turkey, shredded
1 butternut squash
1¼ cups onion
1 cup corn
4 garlic cloves
1 jalapeno
3 Tablespoons olive oil
3 corn tortillas
2 cups tomatoes
3 Tablespoons tomato paste
1 Tablespoon ground cumin
6 cups chicken broth
6 ounces spinach
Salt and pepper to taste
For the sour cream:
½ cup sour cream
1 Tablespoon lime juice
Zest of one lime
¼ teaspoon ground cumin