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The Essential "New York Times" Cookbook: Classic Recipes for a New Centuryby Amanda Hesser
The Essential "New York Times" Cookbook is the story of American cooking, and is an important book for any culinary library or recipe-crammed kitchen bookshelf. Massively researched, every recipe was taste-tested anew before it earned a spot on these pages. Some recipes go back over a century. While recipes were updated with modern techniques, they weren't changed; what took a pound of butter then still takes a pound of butter today. Amanda Hesser has authored an impressive and beautiful book, a book that, in my hands, is destined to get as food-stained as one of my old Craig Claibornes.
Synopses & Reviews
Amanda Hesser, the well-known food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted 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 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. 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.
"Hesser, a food columnist for the New York Times, offers a superb compilation of the most noteworthy recipes published by the paper since it started covering food in the 1850s. What she has produced is no less a chronicle of American culinary history--an evolutionary progression that marks the notable and sometimes regrettable changes in our approach to food--than a cookbook. Recipe originators are a hodgepodge of talent, including noted chefs and the kitchens of famed restaurants such as Le Bernardin as well as Times writers, most notably Craig Claiborne, whose culinary mastery is evidenced throughout. Every category of food is covered, and each recipe is accompanied by serving suggestions for complementary dishes within the book. From 1877's tomato soup and 1907's roast quail with sage dressing to Eisenhower's steak in the fire and 1968's sour cream coffee cake, Hesser showcases the best of the best. Each recipe is dated, and many include cooking notes. Hesser, whose witty bent permeates every page, does a more than admirable job with this stellar collection of more than 1,400 recipes, which should grace the shelves of every food-lover. (Oct.)" Publishers Weekly (Copyright PWyxz LLC)
Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America's kitchens alongside and .
About the Author
Amanda Hesser has been a food columnist and editor at the New York Times for more than a decade. She is the author of The Essential New York Times Cookbook, the award-winning Cooking for Mr. Latte and The Cook and the Gardener, and editor of the essay collection Eat, Memory. Hesser is also the co-founder of food52.com. She lives in Brooklyn with her husband, Tad Friend, and their two children.
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