Enter Now and Receive a Bonus Recipe: Fannie Farmer's Peanut Butter Cookies from "101 Classic Cookbooks"

The Fales Library at New York University holds the largest collection of cookbooks in the United States. Under the directorship of Marvin J. Taylor, it has amassed more than 55,000 volumes related to food.  It is also home to the well-regarded lecture series "Critical Topics in Food", hosted by Clark Wolf.  

Contributions by Florence Fabricant, William Grimes, Judith Jones, Marion Nestle, Alice Waters and Others

Edited by Marvin J. Taylor and Clark Wolf

Foreword by Marion Nestle

Learn more about The Fales Library

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a.101.cookbooks The Hall of Fame of Cookbooks

This must-have collection of 501 recipes was chosen by an expert advisory committee, including Ruth Reichl, Michael Pollan and Jonathan Gold, working closely with New York University's Fales Library, home to America's largest collection of cooking and food books. The result is nothing short of a library of culinary classics condensed into one fantastic volume.



Be one of five fortunate Zester Daily fans to win this one of a kind volume!


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You’ll discover timeless gems -- Julia Child’s Boeuf Bourguignon, Elizabeth David’s Bouillabaisse, Marcella Hazan’s Bolognese Ragu, Jacques Pepin’s Brioche, James Beard’s Pig Hamburgers and Irma Rombauer’s Devil’s Food Cake Cockaigne -- along with essays on Fannie Farmer, Marion Cunningham, Betty Crocker and Edna Lewis, the innovators who defined a century of home cooking.




What makes for a good recipe?

"Total clarity. Then a little bit of personal detail — where does it come from? What does it mean to the author? It should be translated not just from your own view but from that of another culture."  

 —Madhur Jaffrey

"For me I need to know the history. It needs to represent a culture . . . it needs to have the wisdom of age." — Lidia Bastianich

"It should be consistent and concise. The recipe
is not creative writing: If you find a way to say something that works—cook the pasta until it’s tender but not mushy (not everyone knows what al dente means), for example, it makes sense to say it that way every time." 
— Mark Bittman 

© "101 CLASSIC COOKBOOKS: 501 Classic Recipes" by The Fales Library, Rizzoli New York, 2012.

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