Great Recipes from the New York Times by Raymond Sokolov
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- ISBN 10 0812963326
- ISBN 13 9780812963328
- Published Sep 12 1983
- Format Paperback
- Language English
- Countries United States
- Publisher Three Rivers Press
Publishers Text
A collection of more than four hundred diverse and delicious recipes from The New York Times features recipes for Chicken Cherubini, Lou's Szechuan Hot Spicy Shrimp, Pineapple Chiffon Cake, and Linguine with White Clam Sauce.Other cookbooks by this author
- A Canon of Vegetables: 101 Classic Recipes
- Cook's Canon: 101 Classic Recipes Everyone Should Know
- Fading Feast: A Compendium of Disappearing American Regional Foods
- Fading Feast: A Compendium of Disappearing American Regional Foods
- Fading Feast
- Great Recipes from the New York Times
- Great Recipes from the New York Times
- How to Cook: An Easy and Imaginative Guide for the Beginner
- How To Cook: An Easy and Imaginative Guide for the Beginner
- How To Cook: An Easy and Imaginative Guide for the Beginner (revised)
- The Jewish-American Kitchen
- The Jewish-American Kitchen
- New Cook Cookbook: An Easy and Imaginative Guide for Getting Started in the Kitchen
- The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
- The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
- Saucier's Apprentice
- Steal the Menu: A Memoir of Forty Years in Food
- Steal the Menu: A Memoir of Forty Years in Food
- Steal the Menu: A Memoir of Forty Years in Food
- Steal the Menu: A Memoir of Forty Years in Food
- Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats
- With the Grain
- With The Grain: 200 Enticing Recipes for Healthy Grain-Based Dishes
