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The New York Times Cooking No-Recipe Recipes

by Sam Sifton with photography by David Malosh and food styling by Simon Andrews
# UV0742 Flexibound, 242 pages; 2021
$28.00
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Don't let the monochromatic cover fool you…this cookbook—loaded with lavish photographs—is a showstopper! My household has been obsessed with Sam Sifton's "no-recipe recipes" in The New York Times for years. My husband loves the way these lists of ingredients (to choose from/switch up/add to) and chatty descriptions of what you might do with them allow him to improvise in the kitchen, making each dish his own. And I love eating the always delicious results! In this must-have kitchen bible, Sifton helps you stock your pantry like a professional chef and then encourages you to get creative! Savory French toast with cherry tomatoes and basil; speedy fish chowder; pizza without a crust; instant ramen, back-of-the-fridge-style; fettuccine with ricotta and a fistful of mint; rotisserie chicken panzanella; chorizo nachos; meat sauce and eggs; strawberry sundaes with hot fudge…prepare for endless gastronomical celebrations! (CH)
 
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