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

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

by Amanda Hesser

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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: NOOK Book
Pages: 960
Sales rank: 23,027
File size: 8 MB

About the Author

Amanda Hesser, co-founder and CEO of Food52, is the author of the award-winning The Essential New York Times Cookbook, Cooking for Mr. Latte, and The Cook and the Gardener, as well as the editor of the essay collection Eat, Memory. She lives in Brooklyn with her husband, Tad Friend, and their two children.

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

Customer Reviews

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Essential New York Times Cookbook 2.8 out of 5 based on 0 ratings. 104 reviews.
Anonymous More than 1 year ago
I have a ton of cookbooks and was severely disappointed with this one. The recipes just aren't appealing enough to actually MAKE.
Ani36ol on LibraryThing More than 1 year ago
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.
bobandjohn on LibraryThing More than 1 year ago
This is probably the best cookbook I own.
Anonymous More than 1 year ago
I have a collection of the New York Times Cookbooks dating back to 1961. This author has not included any of the best. Disappointed and gave the book away. Not one recipe worth trying.
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