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The New York Times Cooking No Recipe Recipes


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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.

About the Author

Sam Sifton is an assistant managing editor of The New York Times, overseeing culture and lifestyle coverage; an "Eat" columnist for The New York Times Magazine; and the founding editor of NYT Cooking, an award-winning digital cookbook and cooking school. Formerly the newspaper's national news editor, culture editor, and chief restaurant critic, he is also the author of Thanksgiving- How to Cook It Well and See You on Sunday- A Cookbook for Family and Friends.


" . . . perfect for busy parents and people who don't always have the patience to follow detailed directions. You'll basically be ready to star in an episode of 'Chopped' in no time."--the Skimm

"Sam Sifton wants you to ditch the recipe and have some fun in the kitchen. The founding editor of NYT Cooking does away with fussy ingredient lists and step-by-step instructions, opting instead for casual, conversational descriptions that allow home cooks to improvise, learn and evolve."--TimeOut " . . . his no-recipes are easy to follow and involve techniques and preparation times that become instinctual even for a recipe-bound cook like me."--Barry Estabrook, Wall Street Journal "The kind of food that is best prepared in loungewear and bears an excellent chic-to-effort ratio."--Keziah Weir, Vanity Fair "Every visionary cookbook writer is a bit of a missionary, and Sifton is no exception. In the friendliest way possible, he's out to win converts. Throw away your crutches, he's saying, and start cooking by faith alone."--Laura Shapiro, The Atlantic ". . . perfect to keep in your back pocket (and the back of your pantry) for those days when you really meant to go to the grocery store, but didn't quite make it."--Eliza Green, mindbodygreen "Innovative, fun, and freeing, this outstanding offering will reenergize the creative spirits of novice and experienced home cooks alike."--Publishers Weekly

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