[.ca] New York Times Cookbook (ISBN 0060160101)

The Best Out There:
I have several cookbooks, but this one has the most stains in it by far, which is probably the best way to determine if a cookbook is any good. I turn to the Times cookbook when I want to make my old standbys, when I am trying something new or when I have company coming over. Of course, I was raised by a mother who used an older edition of this book as her main cookbook, so I may be a bit biased. The cookbook has everything out there you need to start cooking. When I first started cooking, I was able to pick up this cookbook and start with almost no background. All the recipes turned out excellent. I particularly liked the chili recipes. Last year, I mixed and matched these recipes with ones typed on index cards that I inherited from my grandmother and made a successful Thanksgiving dinner (which may be the ultimate praise for a cookbook). One warning: recipes in this cookbook are not shortcuts. They will take a decent time to prepare. If I am in a hurry, I don't usually use this cookbook. If you never have much time to prepare a meal or do not enjoy cooking, this is probably not the book for you.

a cook book no one can live without:
This is the ultimate cookbook out there. I reccomend this cookbook to anyone in need of an essential cookbook! The creme brulee is the best ever. I have made it over 50 times and I get the same reaction every time. People ooh and ahh over it. Everyone must have a copy of NYT in there library! My pages are not only stained they are also torn and have fallen out! That is how good this book is it is a must have.

The Most Used CookBook in My Collection:
This book is great. Whenever I'm stumped for something new, and want to get out of our food rut, I open this book and always find something great. Recipes are always a crowd pleaser, with compliments galore! Toss that Joy of Cooking and turn to this. Recipes aren't complicated and range from great Sea Bass to orange sorbet. YUM!

Hot Damn!:
This is a very nice cookbook with tasty, easy to cook recipes involving ingredients that are commonly found. It should be stated, however, that some directions are so simple that they lack clarity. Also, many recipes involve usually alot of butter or cream, giving this book a noticably french sentiment.

Classic:
New York has been the epicenter of world cuisine for some time and this is a classic referance for that cuisine. Not the most modern, or the simplest, or the most complete but a balance of all that is good in food. Like "The Joy of Cooking" or "How to Cook Almost Everything" this book can serve as a basis for learning all the classic recipes and techniques of western and some asian and American cooking. If you want to own just one cookbook, this may well be the one to own.