Craig Claiborne's Favorites from the New York Times, Volume 2Contains 350 recipes, many by famous chefs, and information on restaurants, tools, techniques, people, and places associated with cookery. |
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Craig Claiborne's Favorites from the New York Times, Volume 2 Craig Claiborne No preview available - 1988 |
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1/2 teaspoon 1½ cups 20 minutes Add salt add the onion bay leaf beans beef blend boil bones brown carrots celery cheese chef chili chopped fresh chopped parsley clams cloves cloves garlic cold water Cook coriander corn corn oil cornstarch cubes cup chopped cup finely chopped cup heavy cream dough Drain dry white wine finely chopped onion fish flour freshly ground black garlic grees ground black pepper heavy cream kettle kitchen lemon juice meat mixing bowl mixture mushrooms nutmeg olive oil onion oregano Parmesan cheese parsley pastry peeled pepper to taste pieces PIERRE FRANEY Place pork potatoes prosciutto recipe restaurant rice roast Salt and freshly salt and pepper salt to taste saucepan and add sausage scallions servings shallots shrimp simmer skillet soup soy sauce spoon Sprinkle stirring sugar tablespoons tablespoons butter tablespoons finely chopped tarragon teaspoon teaspoon dried thyme vegetable water to cover Yield