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Cook Book

Reviewing: Harper & Row (Publishers) The New York Times Cook Book  |  Rating:
Jan Mayrhofer By Jan Mayrhofer on
Badge: Publisher | Level: 14 | Food & Drink Expertise:

I have had my New York Times cookbook for so long, I can’t remember where I got it. I think probably my mom gave it to me.

This is a very classic cook book and tells you everything you would ever need to know about cooking anything you would ever want to cook!

My favorite recipe is what made me think of doing a review on this cook book, because I made my favorite chicken and dumplings for dinner tonight. Mmmm.

The great thing about my New York Times cook book is that I can always find a new and interesting recipe in it. There are hundreds of recipes and many of them are ethnic. The basic idea of this cook book was apparently to teach Americans how to cook a real meal. There is a quote in the preface by MFK Fisher, a famous food writer that says: “The basis of French cuisine is butter, that of Italy olive oil, of Germany lard, and of Russia sour cream. Water or drippings are attributed to English kitchens, and to those of America, the flavor of innumerable tin cans.”

I was browsing to see what new recipe I could try, and decided on Chicken Curry Jaipur. I love Thai food and this dish sounds just like the one I get with coconut milk served with Jasmine rice.

If you like to collect cook books, I highly recommend the New York Times Cook Book compiled by Craig Claiborne.