The New York Times Cooking No-Recipe Recipes
[A Cookbook]
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4.4 • 5 Ratings
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- $5.99
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- $5.99
Publisher Description
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious.
ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly
You don’t need a recipe. Really, you don’t.
Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.
Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
PUBLISHERS WEEKLY
Sifton (See You on Sunday), food editor of the New York Times, gathers in this remarkable cookbook 100 purposefully inexact methods for creating delicious meals. Cooking without adhering to standard recipes "is a proficiency to develop, a way to improve your confidence in the kitchen," he writes, and, accordingly, the recipes are accompanied by measurement-free ingredient lists, a soupçon of insouciance ("This is a freestyle version of restaurant food"), cheerful tips, and ideas for modifications. A "bloop" of molasses goes into fried chicken marinade, while a couple "glugs" of olive oil are needed for braised kale with paprika. The making of enchiladas is eased by stacking rather than the tedious rolling of tortillas, and a savory spin on french toast uses cherry tomatoes and basil rather than cinnamon and sugar. The dishes are geared toward those with at least some familiarity with cooking (readers are told, for instance, to produce a pot of rice "as you always do" for a dried fruit and almond pilaf), and capable home cooks will appreciate how no-recipe recipes allow them to make flexible, tasty dishes without getting bogged down in details or overbearing instructions. Innovative, fun, and freeing, this outstanding offering will reenergize the creative spirits of novice and experienced home cooks alike.
