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.
Binding Type: Hardcover
Author: Amanda Hesser
Publisher: W. W. Norton & Company
Size: 10.20h x 8.25w x 2.21d
Award: James Beard Foundation Book Awards - Winner
Award: IACP Crystal Whisk Award - Winner
Award: Gourmand World Cookbook Awards (USA Only) - Winner
Review Citations: Library Journal Prepub Alert 05/15/2010 pg. 62
Newsweek 08/09/2010 pg. 54
Publishers Weekly 09/06/2010
Newsweek 11/01/2010 pg. 50
Entertainment Weekly 11/19/2010 pg. 102
People Weekly 11/29/2010 pg. 64
New York Times Book Review 12/05/2010 pg. 17