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

Binding: Hardcover
EAN: 9780393061031
ISBN: 0393061035
Item Dimensions:2211020449825
Label: W. W. Norton & Company
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: W. W. Norton & Company
Number Of Items: 1
Number Of Pages: 932
Publication Date: October 25, 2010
Publisher: W. W. Norton & Company
Studio: W. W. Norton & Company

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Editorial Review:

Product Description:


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 Mastering the Art of French Cooking and How to Cook Everything.

Amanda Hesser, the well-known 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.

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