The Essential New York Times Cookbook: Classic Recipes for a New Century

September 28, 2019 - Comment

Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America’s kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, the well-known New York Times food columnist, brings her signature voice

Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America’s kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today’s fava bean salad and no-knead bread.

Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

Product Features

  • W W Norton Company

Comments

Anonymous says:

BUY this book, its easier. I have longed for a complete cook book that would have MANY recipes that I would make, instead of 2 recipes from that cook book, one recipe from another, and maybe 3 from a third cookbook. So I have a cabinet full of cookbooks, each with less than ten keeper recipes That’s when I began to write down all those rare recipes into one note book, so all our favorite recipes were in one easy to find book of my own. So I borrowed this book from the library, figuring there had to be at least ONE…

Anonymous says:

My “Go-To” Cookbook! I have a lot of cookbooks, but this is my “go-to” cookbook. Every recipe I have made from this book has turned out better than I could have expected! Things I didn’t think could possibly be done better than I had always made them, were in fact, better using these recipes. It’s huge and could easily serve as the only cookbook a normal person might need. It is worth noting however that it has no photographs or illustrations and is not the sort of thing you leisurely look through or…

Anonymous says:

Best cookbook to come out in years – 5 stars plus! I’ve had this cookbook for two weeks now. Although I loved reading it, I wanted to wait to write a review until after I’d actually cooked from it. In the past two weeks, I’ve made over a dozen recipes from the book: plum torte (twice), blueberry muffins, fennel stew, cumin carrots, roast salmon, root vegetable stew with dumplings, watermelon tomato salad, warm butter lettuce salad, a chicken stew with olives, and more. They are uniformly terrific recipes – clearly written, well-tested,…

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