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The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
A New York Times Magazine article cast Dong Phuong among the best banh mi makers in the U.S. and one of the most unusual in the area east of downtown New Orleans on Chef Menteur Highway. [8] A 2010 New York Times article noted that most banh mi in New Orleans are made with bread from Dong Phuong and referred to the experience of having a banh ...
The New York Times celebrated fifty thousand issues on March 14, 1995, an observance that should have occurred on July 26, 1996. [267] The New York Times has reduced the physical size of its print edition while retaining its broadsheet format. The New-York Daily Times debuted at 18 inches (460 mm) across.
Tiền Phong (Vietnamese: Báo Tiền Phong, meaning "Vanguard") is a Vietnamese daily newspaper published by the Central Committee of the Ho Chi Minh Communist Youth Union, the youth wing of the Communist Party of Vietnam.
Mì Quảng (also spelled mỳ Quảng), literally "Quảng noodles", is a Vietnamese noodle dish that originated in Quảng Nam Province in central Vietnam.It is one of the region's most popular and well-recognized food items, and is served on various occasions, such as at family parties, death anniversaries, and Tết.
Julia Child, James Beard, and New York Times food editor Craig Claiborne were all early fans of Longone's out-of-print cookbook collection. [2] Their enthusiasm prompted her to create The Wine and Food Library in 1972, which offers books by mail order or private appointment and remains one of the most important antiquarian culinary resources in ...
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Joan Nathan (born 1943) [1] is an American cookbook author and newspaper journalist. She has produced TV documentaries on the subject of Jewish cuisine. She was a co-founder of New York's Ninth Avenue Food Festival under then-Mayor Abraham Beame. The Jerusalem Post has called her the "matriarch of Jewish cooking". [2] [3]