The New Cooks' Catalogue by Florence Fabricant and Burt Wolf and Burton Wolf and Emily Aronson
-
Currant-dried cherry buttermilk scones [Susan Purdy] (page 4)
from The New Cooks' Catalogue The New Cooks' Catalogue by Florence Fabricant and Burt Wolf and Burton Wolf and Emily Aronson
show
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0375406735
- ISBN 13 9780375406737
- Published Nov 01 2000
- Format Hardcover
- Page Count 528
- Language English
- Countries United States
- Publisher Knopf
- Imprint Alfred A. Knopf
Publishers Text
In 1975, The Cooks' Catalogue was published to enormous critical and commercial success hailed by The New York Times as a must for anyone interested in food and cooking. Now, on the 25th anniversary of the original publication, Burt Wolf, Florence Fabricant and a team of more than 100 of the world's leading food authorities bring us an all-new, thoroughly updated, expanded book.This book provides information about the brands, sizes, and uses of over 1000 items of kitchen equipment, from paring knives to grill pans to espresso machines. Each entry is accompanied by a color photograph and includes tips on care, exceptional features and possible drawbacks. Also included are sections such as What to Look For when purchasing items, as well as recipes and sidebars by such culinary celebrities as Julia Child, Jacques Pepin, Alice Water and Mario Batali.
Other cookbooks by this author
- An American Feast: A Celebration of Cooking on Public Television
- An American Feast: A Celebration of Cooking on Public Television
- Burt Wolf's Menu Cookbook: A Companion to the Series on Public Television
- Burt Wolf's Table
- City Harvest: 100 Recipes from New York's Best Restaurants
- Eating Well
- Eating Well
- Elizabeth Berry's Great Bean Book
- Florence Fabricant's Pleasures of the Table: Innovative Menus for Entertaining, Easily Prepared Recipes, and the Wines to Serve With Them
- Florence Fabricant's Pleasures of the Table: Innovative Menus for Entertaining, Easily Prepared Recipes, and the Wines to Serve With Them
- Gatherings and Celebrations: History, Folklore, Rituals and Recipes for the Occasions that Bring People Together
- Good To Eat: Flavorful Recipes from One of Television's Best-Known Food and Travel Journalists
- The Great Potato Book
- The Ladies' Village Improvement Society Cookbook: Eating and Entertaining in East Hampton
- New Home Cooking: Feeding Family, Feasting Friends
- New Home Cooking: Feeding Family, Feasting Friends
- The New York Restaurant Cookbook: Recipes From the Dining Capital of the World (Revised)
- The New York Restaurant Cookbook: Recipes from the Dining Capital of the World
- The New York Times Dessert Cookbook
- The New York Times Seafood Cookbook: 250 Recipes for More Than 70 Kinds of Fish and Shellfish
- Park Avenue Potluck: With Recipes From New Yorks Savviest Hostesses
- Park Avenue Potluck Celebrations: Entertaining at Home with New York's Savviest Hostesses
- Real American Food: A Culinary Tour of The United States
- Real American Food: Restaurants, Markets and Shops Plus Favorite Hometown Recipes
- Venetian Taste
- What We Eat: The True Story of Why We Put Sugar in Our Coffee and Ketchup on Our Fries
- What's Cooking
- Wine with Food: Pairing Notes and Recipes from the New York Times
- Wine with Food: Pairing Notes and Recipes from the New York Times
- Wine With Food: Pairing Notes and Recipes from the New York Times
