The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)

by Amanda Hesser

Overview

A New York Times bestseller and Winner of the James Beard Award

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, co-founder and CEO of Food52 and former 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 Details

ISBN-13:	9780393247671
Publisher:	Norton, W. W. & Company, Inc.
Publication date:	10/27/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	960
Sales rank:	994,321
File size:	8 MB

About the Author

Amanda Hesser is cofounder and CEO of Food52, as well as a former New York Times food editor and the author of several award-winning books, including Cooking for Mr. Latte. She lives in Brooklyn with her family.

Recipe

Acknowledgments
Introduction
1. 1. Drinks, Cocktails, Punches, and Glögg
2. 2. Hors d'Oeuvres, Snacks, and Small Dishes
3. 3. Soups
4. 4. Salads
5. 5. Vegetables
6. 6. Potatoes, Corn, and Legumes
7. 7. Pasta, Rice, Grains, and Stuffings
8. 8. Sandwiches, Pizza, and Savory Pies
9. 9. Fish and Shellfish
10. 10. Poultry and Game
11. 11. Beef, Veal, Lamb, and Pork
12. 12. Sauces, Dressings, Condiments, Rubs, and Preserves
13. 13. Breakfast and Brunch
14. 14. Breads and Baking
15. 15. Cookies and Candy
16. 16. Frozen Desserts
17. 17. Cakes
18. 18. Pies, Tarts, and Other Desserts
Menus
Sources
Credits
Photo Credits
Index

Editorial Reviews

Hesser, a food columnist for the New York Times, offers a superb compilation of the most noteworthy recipes published by the paper since it started covering food in the 1850s. What she has produced is no less a chronicle of American culinary history--an evolutionary progression that marks the notable and sometimes regrettable changes in our approach to food--than a cookbook. Recipe originators are a hodgepodge of talent, including noted chefs and the kitchens of famed restaurants such as Le Bernardin as well as Times writers, most notably Craig Claiborne, whose culinary mastery is evidenced throughout. Every category of food is covered, and each recipe is accompanied by serving suggestions for complementary dishes within the book. From 1877's tomato soup and 1907's roast quail with sage dressing to Eisenhower's steak in the fire and 1968's sour cream coffee cake, Hesser showcases the best of the best. Each recipe is dated, and many include cooking notes. Hesser, whose witty bent permeates every page, does a more than admirable job with this stellar collection of more than 1,400 recipes, which should grace the shelves of every food-lover. (Oct.)

Publishers Weekly

[star]New York Times food editor and writer Hesser (Cooking for Mr. Latte) spent six years combing the Times's vast recipe archive, cooking her way through more than 1000 recipes to assemble this indispensible tome culled from 150 years of the paper's food columns. This daunting compendium features both noteworthy classics (Osso Buco) and modern recipes (Smoked Mashed Potatoes) that have been tested and, in some cases, updated for the contemporary cook. Chapters begin with a time line and are arranged by type of food (e.g., soups, vegetables, cakes) then chronologically within the chapter, making for a fascinating historic overview of the interests of American cooks. Recipes contain informative, entertaining, and unaffected introductions by Hesser coupled with cooking notes and serving suggestions. Citations for the original articles are included, should one wish to read the recipe in its original context.Verdict Intended as an "eclectic panorama" of recipes rather than an encyclopedic cookbook, this is an excellent addition for home chefs of all abilities. [See Prepub Alert, LJ 5/15/10; six-city tour.]—Pauline Baughman, Multnomah Cty. Lib., Portland, OR

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