The New York Times Cook Book

A classic among gourmet home cooks, The New York Times Cook Book has withstood the test of time. Featuring nearly 1500 recipes, including new ones using fresh herbs and food processor techniques, additional foreign and pasta recipes, and more, this cookbook is suitable for various occasions, from family meals to formal dinner parties. The author covers sauces, salad dressings, relishes, and preserves, and there are countless old favorites and delectable desserts. Complete with cross-referencing, conversions, and an index, this superbly revised edition is a must-have in any kitchen.