Sam Sifton Libri

You Don't Need a Recipe. Really, You Don't.Sam Sifton, founding editor of New York Times Cooking, makes cooking easy with this handy book of delicious dishes.Find inspiration with 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 shops.Including Taleggio Grilled Cheese with Egg and Honey, Weeknight Fried Rice, Pasta with Chickpeas and a Negroni,Quick Roasted Chicken with Tarragon, Teriyaki Salmon with Mixed Greens, Smashed Potatoes with Bacon, Cheese and Greens, Chicken with Caramelized Onions and Croutons and gooey Oven S'Mores.Enjoy relaxed cooking every day.

From one of America's finest food writers and former restaurant critic for The New York Times, this definitive guide to Thanksgiving dinner covers everything from meal planning to the final dishwashing. Thanksgiving presents unique challenges for home cooks, but this beautifully illustrated, recipe-filled book offers a reassuring message: there’s no need for fear. You can create a memorable meal and enjoy the day. With straightforward, foolproof recipes for classic staples and innovative twists on old favorites, this guide demonstrates that the fourth Thursday of November can be free from kitchen stress and family drama. You can prepare a turkey better than any you've tasted, accompanied by a flavorful gravy that enhances every dish. The book includes exciting side dishes, delectable pies, festive cocktails, and tips for setting the table and creating the right atmosphere. It also provides cooking techniques and menu ideas suitable for any large gathering throughout the year. Designed for both novice and experienced cooks, this comprehensive resource ensures that Thanksgiving can be the highlight of the year. With proper preparation, success is within reach, and this guide will show you how to achieve it.

Focusing on the tradition of Sunday supper, this cookbook encourages readers to embrace the joy of gathering with loved ones over delicious meals. Authored by a New York Times food editor and former restaurant critic, it offers a collection of recipes designed to inspire and enhance the experience of communal dining. Each dish aims to rekindle the art of sharing food and creating memories, making it a perfect guide for those looking to celebrate the warmth of family and friendship through cooking.

Cooking without recipes is a kitchen skill, same as cutting vegetables into dice or flipping an omelet. Sifton makes improvisational cooking easy. Each recipe uses ingredients you have on hand or could pick up on a quick trip to the store.

Improvisieren ist in! Dafür braucht man kein Rezept! Aus der Redaktion der »New York Times« stammt dieses geniale Kochbuch: Kochrezepte ohne echte Rezepte . Denn Mengenangaben und starre Zutatenlisten wirken oft wie ein Korsett, wie eine Zwangsjacke, die keinen Raum für Kreativität lässt. Sam Sifton zeigt, wie man ohne viele Zutaten »Salat aus gerösteten Süßkartoffeln«, »Pasta mit Wurst und Parmesan« »Schnell gegartes Hühnchen« oder »Bananen aus dem Ofen« zaubert.