![]() At a hefty 962 pages, I don’t know how long it’s going to take me to read it in its entirety but already I can’t stop.Īs a long time staff member of the New York Times and renowned food writer, Amanda was best-placed to put this book together for the media giant. ![]() One of the newest titles I’ve been working my way through is The Essential New York Times Cook Book – Classic Recipes For A New Century by Amanda Hesser (who starred in the foodie movie classic Julie and Julia as herself). Having said that, I don’t think that I’ve ever made a dish exactly to the printed recipe (with the exception of baking), as there’s always some ingredient or spice or herb that I think would be a better fit – according to my taste buds, anyway. They stretch my imagination in a million directions and the gorgeous pictures give me ideas on presentation, table settings and décor. ![]() I read recipe books like most people read novels. ![]()
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