Friday, 30 July 2010
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Short and Sweet: Canestrelli Semolina Shortbread Recipe
This is a guest post from CakeSpy.
In October, a big ol' brick of a book will be hitting the shelves in a bookstore near you: The Essential New York Times Cookbook, Classic Recipes for a New Century. It's an updated version of the classic Craig Claiborne-edited New York Times Cookbook, with plenty of classic recipes as well as a large variety of newer ones.
Now, there are several reasons why you should be excited about this book: more than a thousand, in fact, which is how many recipes you'll find, culled from the venerable newspaper's archives, each of which has a witty and interesting intro by she's-kind-of-a-big-deal editor Amanda Hesser.
