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My new fave cookbook

The Original New York Times Cook Book is now my favorite cookbook. Last night I prepared the broiled scallops again for a pot luck (yumm!), but I had purchased extra scallops and tonight was cooking the rest. I checked a few other books for good scallop recipes, but didn't find anything with my on-hand ingredients and came by to the NYT book, which listed several recipes.

This time I tried scallops sauteed in garlic butter. Simple and tasty!

There are so many recipes in this book, that it's hard to justify the big fat 1,000 Classic book and its terrible index. Sure, the pictures are pretty, but the NYT book fits in more recipes and has a better index. I suspect that on this cookbook journey I'll end up getting rid of more books.
Your opinion welcome. Please leave a comment.



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