Amanda Hesser brings her voice and expertise to this compendium of recipes from chefs, home cooks and food writers. Cooks will find many treasured recipes, as well as favourites from Craig Claiborne's earlier The New York Times Cookbook and a host of other classics-from 1940s' Caesar salad and 1960s' flourless chocolate cake to today's no-knead bread. Hesser has cooked and updated all of the 1,000-plus recipes gathered here from 150 years of distinguished food journalism. 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, for curious cooks who want to produce a nineteenth-century raspberry granita and for the new cook who needs a book that explains everything and will serve as a lifelong companion.
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[ ... ]you turn the pages murmuring, "I want to eat that and that and that..." From sea bass in grappa ("my no-stress dinner party standby"), you move on to Alain Ducasse's "fantastically delicious" halibut in parchment, Elizabeth Frink's (yes, our sculptor) super-citric roast lemon chicken and the minimalist gravadlax ("almost no effort") from New York Times stalwart Mark Bittman.
--The Independent, 24 March 2011
--The Independent, 24 March 2011
About the Author
Amanda Hesser has for many years been a food editor and writer at The New York Times. She edited the "delicious banquet" (Vanity Fair), Eat, Memory (ISBN 978 0 393 33746 4). She is also the co-founder of www.food52.com
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7 of 7 people found the following review helpful
By Andromeda
Format:Hardcover|Amazon Verified Purchase
Covering everything from cocktails to salads to breakfast recipes and the usual meats and veg recipes, this is a great cookbook to have in your collection. It is a huge book but the contents cover such a vast array of recipes. Collected from NY Times readers over the years, and tested as well with comments and tips from the author, already I have found it useful and I only just received it a few days ago.
For example, who would have thought sieving eggs before you scramble them would make such an amazing difference. I also made the most delicious beef recipe from a well known San Francisco Chinese restaurant that it's become my son's favourite meal ever he claims. There are hundreds of recipes here and I am sure, as I continue to go through it, I will discover not only more fantastic recipes but also great cooking tips.
If you love going through cookbooks for new ideas, recipes and discovering more about culinary history/practices then this is a must. I would have given it 5 stars but there are no pictures which I miss (the book is long now and pictures would have made it even longer so perhaps that's one reason). However, I am very pleased I ordered it and recommend it highly.
For example, who would have thought sieving eggs before you scramble them would make such an amazing difference. I also made the most delicious beef recipe from a well known San Francisco Chinese restaurant that it's become my son's favourite meal ever he claims. There are hundreds of recipes here and I am sure, as I continue to go through it, I will discover not only more fantastic recipes but also great cooking tips.
If you love going through cookbooks for new ideas, recipes and discovering more about culinary history/practices then this is a must. I would have given it 5 stars but there are no pictures which I miss (the book is long now and pictures would have made it even longer so perhaps that's one reason). However, I am very pleased I ordered it and recommend it highly.
By Adrian
Format:Hardcover|Amazon Verified Purchase
I have a lot of cook books and I think this is by far the best. The recipes for the chocolate cookies and the brownies are outstanding, there are so many things to cook that I doubt that I will ever make more than 20% of them
2 of 4 people found the following review helpful
By E. Khoo
Format:Hardcover
This book is pretty amazing.
My fiance got it from the US and it constantly surprises me at how many great recipes are in it. It is (thankfully) not overly Americanized.
It has recipes from all cultures and includes some great history.
Totally worth it.
My fiance got it from the US and it constantly surprises me at how many great recipes are in it. It is (thankfully) not overly Americanized.
It has recipes from all cultures and includes some great history.
Totally worth it.
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Tremendous
If you are ever caught short and need a meat tenderising hammer in a hurry and it has disappeared, have no fear the Essential New York Times Cookbook is here. Read more
Published 3 months ago by I. Darren
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Cookery book purchase
This book was chosen by my wife for my middle daughter, both of whom are good cooks,I only bought it. Read more
Published 24 months ago by M. F. Underwood
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