A New York Times bestseller and Winner of the James Beard AwardAll 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 … 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.
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Very interesting reading the process of choosing these older great recipes is very fun to read about. I am looking forward to trying many of them.
Great cookbook with many good recipes within… have made a couple and we’re very good… will be a cookbook that I will turn to when I need a special recipe
Interesting cookbook. It updates the history of cooking starting with the Times first started printing recipes, I think in the late 19th century. It some times gives these in the original, but then updates them according to contemporary tastes and cooking practices. I read cookbooks but seldom cook from then but I marked a couple of recipes to try.
Great recipes
I browsed through my Kindle version of this book and it looked so good I ordered it in hard cover.
A MUST HAVE in any kitchen.
Bought this great cookbook for myself & my three adult daughters to provide each aid them broad based cookbook that will provide a wealth of recipes that they can use for their lifetime!
Not what I expected.
One of the great cookbooks. It should be on your bookshelf
Excellent recipes!
A compendium of excellent, well-written and tested recipes. Everything I have cooked from this book has been very good and most were excellent.
nice variety of recipes, especially interested in the century old recipes.
There is a recipe in here for everyone. Whether for a simple family supper or fine dining.
A good basics for all
I own the original by Craig Claybourne and after looking at the 2 I didn’t feel that I needed to update and by a new edition. But if you don’t have the earlier one this one is very good.
I enjoy reading about the history of food recipes and stories surrounding how different recipes came to be. I don’t always use these recipes, but find it an indispensable resource to start from.
I absolutely LOVE this cookbook……everything I’ve tried, turns out well, looks good, and is delicious. Super compendium of varied flavours, and tastes…….won’t let you down.
This book is a quirky and indispensable guide to how we have cooked through the decades, with recipes that are delicious and WORK regardless of the era in which they were originally printed.
Must have for my cook book collection. Was a no brainer at discounted price.
This is a classic cookbook and one that I recommend to anyone who wants to improve their culinary skills.