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無庫存,下單後進貨(採購期約45個工作天)
The New York Times Country Weekend Cookbook
定  價:NT$1120元
優惠價: 79885
可得紅利積點:26 點

無庫存,下單後進貨(採購期約45個工作天)

商品簡介

作者簡介

A sumptuous cookbook honoring the American tradition of weekend getaways showcases more than two hundred recipes, with contributions by such renowned food experts as Nigella Lawson, Mario Batali, Lee Bailey, Craig Claiborne, Alain Ducasse, and Toby Cecchini that include a host of spring, summer, and harvest-time dishes, ranging from ginger chili shrimp and brasserie orange french toast to rhubarb-strawberry crisp. 40,000 first printing.
This is the fourth New York Times cookbook compiled by best-selling cookbook editor LINDA AMSTER. Previously, she edited The New York Times Passover Cookbook, The New York Times Jewish Cookbook and The New York Times Chicken Cookbook. She is also a co-editor of Kill Duck Before Serving, a collection of notable New York Times corrections. Amster, the former director of The Times' news research department, has contributed articles to many sections of the paper and also wrote the "Food Chain" column in the Dining In/Dining Out section. She lives in Manhattan.  
MARK BITTMAN writes a weekly New York Times cooking column, "The Minimalist," monthly New York Times travel features, and is the bestselling author and winner of the Julia Child and James Beard Awards for his book How to Cook Everything.

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