The best for entertaining. There’s something fanciful about the dips, the colors, the whole way she approaches food. And it’s all brilliantly simple.
Classics
Classics
M.F.K. Fisher: The Art of Eating
I had never heard of M.F.K. Fisher until I started working at One for
the Table. She was/is apparently one of the most famous food writers of
the last century. I rarely read about food, only branching out
occasionally to pick up Gourmet, Food & Wine or Cooking Light
depending on what recipe was featured on the cover.
In recent months I
discovered I was one of the only ones not familiar with her work,
because her name kept popping up in various pieces on this site as one
of THE people everyone consulted when it came to enjoying good
food. Finally, intrigued by her reputation and tired of reading murder
mysteries, I decided to see what all the fuss was about...and found a
new friend.
For most of my life, I was never really INTO food, eating mostly
what was put in front of me without much consideration. Up until about
5 years ago, I was a very picky eater and though I still don't like the
various foods on my plate to touch, I am proud to say I have overcome
many culinary hurdles and will now try just about anything once.
The Historic Restaurants of Paris
![the historic restaurants of paris](/images/stories/books/the-historic-restaurants-of-paris.jpg)
Sunday Suppers at Lucques
This year, in our house, we're cooking our version of Suzanne Goin's succotash. Of course Suzanne Goin doesn't call it succotash; in her book Sunday Suppers at Luques, she calls it sweet corn, green cabbage and bacon. We call it succotash because we throw in some lima beans and way more butter.
As Recommended by Nora Ephron
The Essential New York Times Cookbook
The Essential New York Times Cookbook
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.
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