Download PDF The Essential New York Times Cookbook: Classic Recipes for a New Century, by Amanda Hesser
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The Essential New York Times Cookbook: Classic Recipes for a New Century, by Amanda Hesser
Download PDF The Essential New York Times Cookbook: Classic Recipes for a New Century, by Amanda Hesser
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From Publishers Weekly
Starred Review. 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.) (c) Copyright © PWxyz, LLC. All rights reserved.
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“A tremendously appealing collection of recipes that tell the story of American cooking.†- Saveur“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“A deep dive in American cooking over the last century…a fantastic resource.†- Cambria Bold, Kitchn.com“A truly incredible collection…every [recipe] I tried was better than the last.†- Caroline Russock, Serious Eats“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
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Product details
Hardcover: 960 pages
Publisher: W. W. Norton & Company (October 25, 2010)
Language: English
ISBN-10: 0393061035
ISBN-13: 978-0393061031
Product Dimensions:
8.5 x 2.3 x 10.3 inches
Shipping Weight: 4.6 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
153 customer reviews
Amazon Best Sellers Rank:
#22,214 in Books (See Top 100 in Books)
This is the type of cookbook I call an armchair cookbook because it can be just as easily enjoyed by simply reading through it as it can be trying out the recipes in the kitchen.If you were impressed when Julie Powell spent a year of her life trying every one of Julia Child's French recipes, you will be astounded by Amanda Hesser's six-year Herculean task of evaluating and writing about 150 years of New York Times recipes. There's an immense satisfaction that comes from reading thru these recipes, kind of like being a guest invited into Hesser's test kitchen and watching the culinary drama unfold without having to do any of the work or shoulder any of the responsibility.Clear a space on your cookbook library shelf for The Essential New York Times Cookbook -- this heavy tome is a must-have for anyone who loves reading about food as well as getting creative with it!
I have longed for a complete cook book that would have MANY recipes that I would make, instead of 2 recipes from that cook book, one recipe from another, and maybe 3 from a third cookbook. So I have a cabinet full of cookbooks, each with less than ten keeper recipes That's when I began to write down all those rare recipes into one note book, so all our favorite recipes were in one easy to find book of my own. So I borrowed this book from the library, figuring there had to be at least ONE recipe in this book to add to my collection in the note book. So I began a list of recipes to try that I would write down in the two weeks till the book was due back. In this cookbook, under only three of the chapters, I found over 33 recipes that I wanted to test and make, or have been looking for for ages. So I figured I was on to a good thing, returned the book to the library, and BOUGHT a copy, because this cook book had so many great recipes, that really worked, that I'd wear out fingers either writing recipes in notebooks or typing them into my computer. I may update this after Christmas, because I'll be finally making the cookies as gifts for the holidays. I am now downsizing my recipe collection... who needs most of those books when there is this one ?
I've had this cookbook for two weeks now. Although I loved reading it, I wanted to wait to write a review until after I'd actually cooked from it. In the past two weeks, I've made over a dozen recipes from the book: plum torte (twice), blueberry muffins, fennel stew, cumin carrots, roast salmon, root vegetable stew with dumplings, watermelon tomato salad, warm butter lettuce salad, a chicken stew with olives, and more. They are uniformly terrific recipes - clearly written, well-tested, challenging enough to be fun, but easy enough to prepare after a busy workday - for foods that I actually want to eat. I've recommended this book to everyone I know who likes to cook. This is going to be an instant classic. I'm sure it will be the go-to cookbook for both everyday and special occasion meals, much the same as The Joy of Cooking and The Silver Palate have been.In addition to the recipes, it contains a great introduction, interesting comments throughout, suggested accompanying dishes, extensive menus, etc. This is the best $22 you'll ever spend!UPDATE - I've now made over 80 of the recipes from this book and only 2 have been so-so and all the rest delectable and ones I plan on making multiple times (or have already such as teddie's apple cake, the chocolate dump-it cake and david eyre's pancake). The lasagne was the best ever as was the beef bourgignon 1.Most of the dishes are quick to prepare and so can be used for every-day cooking, but are by no means ho-hum. I'm shocked by any of the negative reviews, as I'm an experienced home cook who has really enjoyed reading and cooking from this book. If anything, my esteem for this cookbook has continued to increase since I purchased it. I've never used any cookbook as regularly and with as much pleasure.
I have a lot of cookbooks, but this is my "go-to" cookbook. Every recipe I have made from this book has turned out better than I could have expected! Things I didn't think could possibly be done better than I had always made them, were in fact, better using these recipes. It's huge and could easily serve as the only cookbook a normal person might need. It is worth noting however that it has no photographs or illustrations and is not the sort of thing you leisurely look through or sit on your coffee table. This is the book you grab when you need a good recipe with obtainable ingredients that will not disappoint. I am so glad I got this, I would definitely recommend it for anyone, but it would be a great gift for someone just learning to cook or a good cook who is looking to become a great cook!
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The Essential New York Times Cookbook: Classic Recipes for a New Century, by Amanda Hesser PDF
September 30, 2014
janellabranfordharold
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