#677 in Cookbooks, food & wine books
Reddit mentions of The New York Times Cook Book
Sentiment score: 3
Reddit mentions: 4
We found 4 Reddit mentions of The New York Times Cook Book. Here are the top ones.
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Features:
Specs:
Height | 9.25 Inches |
Length | 7.38 Inches |
Number of items | 1 |
Release date | April 1990 |
Weight | 3.43700666458 Pounds |
Width | 1.53 Inches |
For learning methods and the science behind cooking I would say The Food Lab by J Kenji Lopez-Alt. It is a textbook of cooking methods, analysis, and expliantion of the science of how cooking works and how to get the best (or just different) results from recipes. It also contains a ton of excellent recipes.
For just recipes, I would say The New York Times Cookbook by Craig Claiborne. It has hundreds of incredible recipes from a variety of cultures. Some of them are quite complex, but most are very approachable for cooks of all levels. It is not an advanced cookbook for the most part, but has a lot of solid classic recipes. One does need a basic grasp of cooking terms and techniques to get the best out of it.
That'll get you started. You'll figure out pretty quickly what's a fun way to spend time together and what isn't. I recommend active entertainment - something that requires you to participate (rather than watching a movie or something passive like that). Focus on mutual experience, where the experience is built by you, rather than inhabited by you. You'll do fine.
this has always been one of my faves:
http://www.amazon.com/York-Times-Cookbook-Craig-Claiborne/dp/0060160101
The New York Times Cook Book
It has the basics for just about everything, great reference for cooking meat, making sauces, and any other food staples. I take it and adjust to my liking and we're gold!