Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
$7.73
FREE Shipping on orders over $25.
Condition: Used: Good
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The New York Times Country Weekend Cookbook Hardcover – May 15, 2007

4.1 out of 5 stars 7 customer reviews

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$4.67 $0.01

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover

Editorial Reviews

From Publishers Weekly

Even if they don't summer in the Hamptons, avid cooks are sure to find some new favorites in this tony collection from the food writers of the New York Times. The book opens with recipes for appetizers such as Mango Jicama Guacamole and cocktails ranging from classic martini and gimlets to more exotic fare like the Coffee Shop's Batida, a classic caipirinha spiked with mango or passion fruit nectar. Other recipes are grouped more intriguingly, as in "A Visit to the Farm Stand," a section of dishes that take maximum advantage of fresh produce. As expected, many of the recipes call for grilling; in addition to usual suspects like grilled chicken, vegetables and fish, Times columnist Mark Bittman offers a number of flavorful takes on grilled pizza, incorporating seasonal favorites like green tomatoes, corn and zucchini. Cool soups like Chilled Curried Zucchini Soup with Apple Garnish and French Laundry's Gazpacho offer welcome relief from the summer heat. While the majority of the recipes are mouth-watering (what's not to like about rum-laced Frozen Banana Ice Cream or Shrimp Steamed in Beer with Dill?), many require planning if readers are indeed going to prepare them on a weekend away from a well-stocked home pantry. Color photos throughout.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

At summer's approach, thoughtful hosts seek recipes showcasing the bounty that nature unleashes at the advent of a new growing season. TheNew York Times' estimable battery of chefs and food writers has come together to inspire home cooks with both classic and novel ways to entertain their guests. Craig Claiborne and Pierre Franey live on with omelets, Indian rice, and meringue torte. Jacques Pepin and Marian Burros contribute their own imaginative recipes so beloved by Times readers. Contemporary tastes find fulfillment in Nigella Lawson's Buttermilk Roast Chicken and Mark Bittman's tacos and grilled pizza. Steve Raichlen addresses summer's barbecue needs. A unique guide helps cooks more readily choose appropriate menus by arraying the book's recipes in tabular form, providing serving quantities, preparation time required, and cooking method. This cookbook will prove useful not just for country weekends but also for all warm-weather get-togethers. Mark Knoblauch
Copyright © American Library Association. All rights reserved
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Hardcover: 288 pages
  • Publisher: St. Martin's Press; 1st edition (May 15, 2007)
  • Language: English
  • ISBN-10: 031235939X
  • ISBN-13: 978-0312359393
  • Product Dimensions: 7.8 x 0.9 x 10.4 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #216,540 in Books (See Top 100 in Books)

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I checked this book out of the library before ordering it through [...] because I wanted to make sure I would like the recipes. I loved it. I made three recipes this week so far (asian noodles with vegetables, Aunt Alice's Asian Barbecue chicken and James Beard's pleasant pasta with peas and proscuitto). All the recipes are simple to make, don't require tons of ingredients and aren't unreasonable in terms of ingredients. Someone in another review is critical of the fact that the source is the NYT and the "country weekend" is the Hamptons but from reading the cookbook you really dont think of the Hamptons (and whatever that implies to some people.) The ingredients and recipes are varied and some are attributed to famous chefs such as Eric Ripert, Mario Batali and Rick Bayless. You can find recipes for Rice Krispies chicken, BBQ chicken for a crowd, waffles, egg dishes and salads. I have yet to find the recipe that asks for black truffles (maybe its in there but I cant find it). I love this book, I'm glad I ordered it.
Comment 15 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
This is not a bad cookbook for a vacation/weekend house. It's not helpful for the management of a weekend house kitchen, but the menus are designed for traveling and comings/goings that are typical of a weekend place, so that's useful. The dishes are by various guest Chefs, which is kind of fun. I keep the cookbook at my weekday house and plan what I'm going to cook over the weekend in the comfort of my own, fully stocked kitchen. Generally I like the ideas in the book and think it's useful. It would be a nice gift for someone who has a vacation/weekend home.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
After getting "The New York Times Country Weekend Cookbook", I found it so
appealing, visually and gastronomically, that I just purchased two of them
to send as wedding gifts. The book actually sits prominently on my book stand in the kitchen because it covers a broad range of food cravings from morning to night as well as fun cocktails. The recipes are presently beautifully and intelligently and have reawakened my interest in cooking. Living in Florida for the past ten years has diminished my
desire to prepare food. Most of our friends prefer to eat out instead of
at home, but I have made such things as the simple Parmesan Disks, Smoked Salmon and Sour Cream Omelet, Beet and Danish Blue Cheese Salad,
barbecued spareribs with beer and honey and cantonese style, oyster and
corn chowder and am drinking La Caravelle's Kir Royale 38 while writing
this. These receipes also allow me to play golf.
Comment 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Great book! Well organized with good ideas. I've tried several recipes and they were all winners.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse