The Essential New York Times Cookbook

The Essential New York Times Cookbook

Classic Recipes for a New Century

by Amanda Hesser

Hardback Publication Date: 25/10/2010

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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.
ISBN:
9780393061031
9780393061031
Category:
General cookery & recipes
Format:
Hardback
Publication Date:
25-10-2010
Language:
English
Publisher:
WW Norton & Co
Country of origin:
United States
Pages:
960
Dimensions (mm):
262x216x58mm
Weight:
2.08kg
Amanda Hesser

Amanda Hesser is the co-founder of Food52 and was previously a writer and editor at the New York Times.

She wrote the award-winning books Cooking for Mr. Latte and The Cook and the Gardener.

Her last book, a Times bestseller and the winner of a James Beard Award, is The Essential New York Times Cookbook.

She lives in Brooklyn with her husband and twins.

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