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

The Essential New York Times Cookbook Classic Recipes for a New Century Amanda Hesser co founder and CEO of Food and former New York Times food columnist brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs home

  • Title: The Essential New York Times Cookbook: Classic Recipes for a New Century
  • Author: Amanda Hesser
  • ISBN: 9780393061031
  • Page: 175
  • Format: Hardcover
  • 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 PaAmanda 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.

    • Best Read [Amanda Hesser] Ø The Essential New York Times Cookbook: Classic Recipes for a New Century || [Crime Book] PDF Ä
      175 Amanda Hesser
    • thumbnail Title: Best Read [Amanda Hesser] Ø The Essential New York Times Cookbook: Classic Recipes for a New Century || [Crime Book] PDF Ä
      Posted by:Amanda Hesser
      Published :2020-06-09T14:19:00+00:00

    About " Amanda Hesser "

  • Amanda Hesser

    Amanda Hesser has been a food columnist and editor at the New York Times for than a decade She is the author of the award winning Cooking for Mr Latte and The Cook and the Gardener and edited the essay collection Eat, Memory Hesser is also the co founder of food52 She lives in Brooklyn with her husband, Tad Friend, and their two children.

  • 704 Comments

  • I was complaining earlier today that I did not know how to categorize this book on . You have to call a book "to-read", "read", or "currently-reading", and I don't just sit down and read cookbooks. Well, today, I opened the book up, intending to look for ideas for recipes to cook this weekend. And wouldn't you know it, I wound up reading just about the entire fish and seafood section. Why fish and seafood? I don't know. It's just about smack dab in the middle of the book. I think I opened it up [...]


  • If you are ever caught short and need a meat tenderising hammer in a hurry and it has disappeared, have no fear the Essential New York Times Cookbook is here. This book is such a size that you could use it instead of a hammer to bash (tenderise) the meat into submission.This might be one of those cookbooks that you buy where you can justifiably not feel bad if you never ever go through it all. To many it might be the only book they need but it would be a little unfair to state that it should be [...]


  • I loved this book! What a massive tome of wonderful recipes covering all of the past New York Times all the way back to the 1800s. I read an article about the author and she made all of the recipes to make sure they would work in today's kitchens. I tried three from the book, one from the 1940s and two from the 1970s and they were delicious. This book should be right on your shelf next to The Joy of Cooking.


  • Oh, my stars! This is one hefty, no-photo cookbook! Amanda Hesser took a look at all the recipes published by the New York Times. Yes. All. 150 years worth. She tried a bunch, had others taste-test and included the best in this cookbook. She includes a timeline for each section. There is a brief, but fascinating history (to me, anyway) of food trends in the Times. I set out to peruse the recipes and didn't even make it out the cocktails before I knew I would be buying this book. This is a treasu [...]


  • The commentary on the recipes is fantastic and super informative about both the recipe itself and its history. Hadn't even finished the book before ordering it.


  • Love at first sight. I put off picking up a copy of this for so long because I just knew I would have to have one of my own the second my sticky fingers cracked the binding. I was right. I renewed this from the library, keeping it for a full six weeks before returning it. . . only to check it out again before anyone else did. How gratifying to see a few recipes I'd clipped years ago, still unmade and waiting for the perfect occasion. The favorite, Marian Burros' Purple Plum Torte, I distinctly r [...]


  • When asked how they would rate this book using the star system, two of the What's Cooking participants enthusiastically gave it 6 and 7 stars. We really enjoyed this cookbookeven without pictures. Hesser did a remarkable job compiling and testing and sharing these recipes. We especially enjoyed the historical culinary timelines she provided as well as menu ideas.We sampled the following recipes- Maria Tillman Jackson Roger's Carrot Cake- Red Pepper and Feta Spread- Crispy Chickpeas with Pork- P [...]


  • Another huge volume on the market this season is “The Essential New York Times Cookbook: Classic Recipes for a New Century” (Norton). In it, author, collator, food tester Amanda Hesser shares the results of six years worth of deep-diving through a century and a half of the gray lady’s recipe archives winnowing the result down to about 867 pages of the most sturdy yet diverse recipes of the ages (as well as a smattering of photos, timelines and a complete index.) Hesser is quick to point ou [...]


  • Of course I didn't read all 932 pages but I read about 50 and am eager to spend the next several decades trying out these recipes. As the Introduction explains, Hesser and Stubbs selected the most popular and the best recipes from the 1850s to the date of publication. I love Hesser's description of the history of cooking in the US, found in the Introduction and in the chronologies at the beginning of each chapter. The recipes include an assortment of brief opinions, stories, and nuggets from his [...]


  • This is a really fun book to read through, even if you aren't looking for a recipe. It includes tried and true recipes from the Times 150 year-old Food Archive. There is a great food history timeline in the front, as well as timelines at the beginning of each chapter with relevent historical facts. The cocktail chapter is awesome. The recipes are a mix of things I'll probably never try, things I'll try to the letter and recipes I'd be interested in adapting. It's entertaining reading as well as [...]


  • I actually read my cookbooks cover to cover. And this one, while it's a monster of a book, was one of the more enjoyable. Amanda Hesser has a very distinctive and down to earth voice. I've heard many celebrity authors don't do much of the recipe development and testing for their books, but I believe she really did make most ,if not all, of these dishes. Plus, she made me laugh out loud more than once.Of course none of that would matter if the recipes themselves were no good, but there were many [...]


  • A combination of culinary history and recipe treasure trove from the newspaper of record. While a good portion of the recipes were not to my personal taste, I still enjoyed reading about the history of the recipe - where it originated, how it's developed over time, regional variations, etc. I don't know that I'd recommend rushing out to buy this cookbook unless you're serious about experimenting with your cooking, but if you're interested in American culinary history, I think you'd enjoy this on [...]


  • This is a cool cookbook! Amanda Hesser goes back to the 19th century, seelcting recipes that are associated with the New York Times since then. While most of the recipes are from relatively recently, it is great fun to take a look at those from long ago (e.g Tomato Soup from 1877; Lobster Bisque from 1881; Watercress Salad from 1882; Welsh Rarebit from 1875; Omelet with Asparagus, 1879). Hesser and staff actually cooked up these (and many other) recipes to determine which were worthy of inclusio [...]


  • The lovely Amanda Hesser, now of food52 fame, has put together a fantastic collection of recipes that create an informative cross-section of food culture for the past 150 years. Many recipes have a brief note from Amanda at the start, and her introduction alone make the book worth owning. I have an advance copy with an unnumbered index, so I've been forced to read this book cover to cover to find just what I'm looking for. Well worth it, though! The only thing this cookbook seems to be lacking i [...]


  • This book is definitely valuable for its historic value. Lots of little vignettes relating to the time the recipe was created or introduced to the public such as Waldorf Salad coming from the famed Waldorf Hotel. It is not quite as useful as a cookbook. Seems like there are more recipes for rabbit than there are for cookies, for example. Some ingredients would not be available at typical stores either. Great for foodies though.


  • I am completely loving this cookbook so far. It would not be an over exaggeration to say I have actually laughed out loud during the intro. It's stimulating and even a bit contorversial (Harold McGee totally disagrees with you about refrigerating your olive oil). The recipes range from the somewhat bizarre to the downright yummy. Her use of the cooking note and serving suggestion make actually 'reading' a cookbook an enjoyable experience all on its own. Brava, Mrs. Hesser.


  • Most of the NYT recipes I try turn out pretty unremarkably, so I did not have high hopes for this book. But it's both really enjoyable to read and has produced good results in the handful of recipes I've tried while I've had it checked out, including a roasted squash soup, jalapeno corn muffins and potato, mushroom and Brie gratin. The recipes have been carefully curated and tested, so the book is theoretically dud-free.


  • Great book that sheds light on American food history. It is a bit overwhelming, however, and is reminiscent of a dictionary. I'm not too fond of how the recipes are categorized in the beginning of each section (I'd rather have it by what order the recipes show up in the book), but I think that's me being persnickety.


  • I'm really enjoying cooking from this book. I thought this book would replace my Joy of Cooking, but it doesn't even come close, Joy is still my kitchen bible and looks like it will be for quite some time. If you'd like to see more of Amanda you should check out her beautiful and member friendly website: food52


  • Love Amanda Hesser, love the NYT, and love cooking. Hesser's introduction, commentary, and brief histories are wonderful. I'm a little disappointed with the actual recipes though - granted, I've only cooked about 10 of them so far (ranging from soups to vegetables to chicken) and haven't really been too impressed. Will have to continue to cook and see how it goes.


  • I adore this cookbook! Not only are the recipes amazing (I've only met a few I didn't love), but the little blurbs explaining the history of each recipe are such good reading. I read this compulsively, like a food-based novel or something. It also looks pretty chic on my bookshelf, although it's showing some wear and tear from repeated forays into the kitchen!


  • I got this for Christmas a couple of years ago. A massive curated collection of recipes that appeared in the New York Times food section dating all the way back to the turn of the century. Fun to read; it's almost like a history of food. There are some background stories about each recipe as well as about the person who originally submitted the recipe to the Times.


  • This enormous collection of recipes from the New York Times has a lot of interesting dishes I'd like to try. However, it is something you could own for 40 years and still have new recipes to try. Checking it out for 28 days isn't nearly enough time!


  • This book makes me want to have loads of parties and it's a trip to read. Love the fun timelines, and learned a lot about the history of cooking and eating in the US. I have the hard copy but will probably also get the kindle at some pointif it exists.


  • I find her humour a bit strange. Also the recipes are a bit alcohol ladden which is not my favorite flavoring. But very useful book for obtaining ideas as to how combine ingredients when you want to create new flavors yourself.


  • This is possibly the most amazing cookbook I have ever owned, and it doesn't even have pictures! You really can't go wrong with something that spans decades and then some. An excellent mix of easy and more challenging recipes.


  • My most successful cookbook. When I first got this book for Christmas I stayed up until 2:30 on a school night reading it. It's a cookbook!!! I liked everything I made except for a winter fruit salad. We call the rosemary potatoes "crack potatoes."\


  • What a great book. I didn't need a new cook book but the review on this intrigued me. I love the little background stories and the history lessons with each recipe as well as the updates for some ingredients. Love the book.w I am done buying cook books?


  • Here is a cookbook that is great fun to read and a wonderful source for a wide variety of recipes. The recipes are arranged chronologically so you can browse to see what was being cooked/eaten since the mid 1800s. I particularly enjoyed the vignettes that accompany many of the recipes.



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