Cooking No Recipe Recipes Cookbook

The New York Times Cooking No-Recipe Recipes Book

$12.46

The debut cookbook from the popular NYT Cooking platform presents 100 vividly photographed, improvisational meal concepts designed to make weeknight cooking effortless and inspired. Created by founding editor Sam Sifton, this guide teaches you how to create satisfying dishes using ingredients you already have on hand or can easily pick up during a quick trip to the store.

Emphasizing flexible and relaxed meal preparation, each entry allows you to scale portions up or down and substitute ingredients effortlessly. From weeknight fried rice and pasta with garbanzos to oven s'mores, these intuitive ideas eliminate the need for strict measurements while delivering consistently delicious results.

Key Features

Publisher	Ten Speed Press
Author	Sam Sifton
Publication Date	March 16, 2021
Language	English
Print Length	239 pages
ISBN-13	978-1984858481
Genre	Cookbook

Highlights

Features 100 vividly photographed, flexible no-recipe meal ideas.
Written by Sam Sifton, founding editor of NYT Cooking.
Encourages freestyle cooking with adaptable ingredients and portions.
Named a Best Cookbook of the Year by Vanity Fair, Time Out, Salon, and Publishers Weekly.

Frequently asked questions

What is the main concept of this cookbook?

The book focuses on improvisational cooking with 100 flexible ideas that do not require strict measurements, allowing you to adapt dishes based on available ingredients.

Who is the author of this book?

The cookbook is written by Sam Sifton, the founding editor of New York Times Cooking.

How many pages are in this cookbook?

This cookbook contains 239 pages.

What types of dishes are featured in the book?

It features everyday meals such as Fried Egg Quesadillas, Pizza without a Crust, Weeknight Fried Rice, Pasta with Garbanzos, Roasted Shrimp Tacos, and Oven S'Mores.

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