No-Recipe Recipes from The New York Times Cooking
Edited by New York Times Food Critic, Sam Sifton, this book hones in on the notion that you do not need a recipe, but what will make you excited about the food in your fridge is a well stocked pantry and this book will help you chose the ingredients to spiff up your everyday cooking. These are mostly fast weekday recipes. There are plenty of chicken and salmon recipes, and I'm personally excited about the the pasta with garbanzos and a Negroni.
◦ 9 2/8" x 6 5/8"
◦ 256 Pages
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