Reviews
For those of us who love Amanda Hesser's Essential New York Times Cookbook, her updated version, adding 120 of the most popular recipes from the last decade, is a gift from heaven. These are recipes I'll use over and over again--and I'm starting with Rao's meatballs!, A tremendously appealing collection of recipes that tell the story of American cooking.--Saveur A truly incredible collection...every [recipe] I tried was better than the last.--Caroline Russock, Serious Eats A deep dive in American cooking over the last century...a fantastic resource.--Cambria Bold, Kitchn.com This cookbook is superb...Dare we even say it may just be the best cookbook (meaning the most useful for a home cook) that we've seen cross our desk in years?--Jenn Garbee, LA Weekly Wonderfully diverse...there is not another cookbook like it. It is a fitting addition to any collection.--Kate Thornberry, Austin Chronicle The book lives up to its name. Everything is here--from straight-up meatballs and soups and roasts to obscurities like a rum omelet and the amazing Teddie's Apple Cake.--Esquire Hesser, whose witty bent permeates every page, does a more than admirable job with this stellar collection of more than 1,400 recipes, the results of which should grace the shelves of every food-lover.--Publishers Weekly (starred review), Smart, bright, and supremely practical, Amanda Hesser's Anniversary Edition of The Essential New York Times Cookbook is a cause for celebration--this book can teach you how to cook. Amanda's instructions are clear, her how-tos precise, her advice solid, and her range extraordinary--she covers everything from cocktails to cookies. The historical notes, fascinating timelines, culinary history, and personal asides are the proverbial cherry on top., This is a vast collection of carefully curated, tested, and updated recipes. In a world constantly searching for the trendy, I find comfort in a book celebrating the delicious. Salty, buttery bagna cauda, garlicky gazpacho, or an eggplant parmesan are essentially delicious in my mind, but others will have theirs, and most likely find the best version of it in here., For those of us who love Amanda Hesser's Essential New York Times Cookbook, her updated version, adding seventy of the most popular recipes from the last decade, is a gift from heaven. These are recipes I'll use over and over again--and I'm starting with Rao's meatballs!, This is a vast collection of carefully curated, tested, and updated recipes. In a world constantly searching for the trendy, I find comfort in a book celebrating the delicious. Salty, buttery bagna cauda, garlicky gazpacho or an eggplant parmesan are essentially delicious in my mind, but others will have their favorites, and most likely find the best version of it in here.
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Synopsis
A KCRW Top 10 Food Book of 2021 A Minnesota Star Tribune Top 15 Cookbook of 2021 A WBUR Here & Now Favorite Cookbook of 2021 The James Beard Award-winning and New York Times best-selling compendium of the paper's best recipes, revised and updated., 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., Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat's Sabzi Polo (Herbed Rice with Tahdig), Todd Richards's Fried Catfish with Hot Sauce, and J. Kenji López-Alt's Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper's culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a "tremendously appealing collection of recipes that tells the story of American cooking."
