The Essential New York Times Cookbook
The Essential New York Times Cookbook
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Résumé
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.
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The Essential New York Times Cookbook by Amanda Hesser
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.
"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)
"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)
Amanda Hesser is cofounder and CEO of Food52, as well as a former New York Times food editor and the author of several award-winning books, including Cooking for Mr. Latte. She lives in Brooklyn with her family.
| SKU | Non disponible |
| ISBN 13 | 9780393061031 |
| ISBN 10 | 0393061035 |
| Titre | The Essential New York Times Cookbook |
| Auteur | Amanda Hesser |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | WW Norton & Co |
| Année de publication | 2010-11-19 |
| Nombre de pages | 960 |
| Prix | Winner of International Association of Culinary Professionals Cookbook Award 2011, Winner of James Beard Foundation Book Award 2011 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |