The New York Times Cook Book

The good thing about this book is that it has a lot of recipes, pretty much *just* recipes--no pictures, no engaging stories--so there's no filler. (I don't care how a dish looks after it's been fiddled over by a food stylist.) The down side is that many of the recipes are much heavier on the

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butterfat than I'm used to. Lots of butter, lots of cream. Also, some of them are a little cryptic but nothing that can't be overcome, "e.g. cook the vegetables in a small amount of boiling water." How much is "a small amount"? One cup? Two cups? (I guessed two cups. Everything worked.)

So--not for someone who needs incredible amounts of hand-holding or is entirely new to the concept of cooking, nor for anyone who eschews fat, but you get a lot of recipes that ought to work out with a little attention.

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