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The Essential New York Times Cookbook
992 pages
A witty, comprehensive journey through 150 years of American culinary history that feels like cooking alongside a knowledgeable friend.
What it feels like
Reading this comprehensive culinary compendium feels like taking a leisurely, guided stroll through 150 years of American food history. The atmosphere is warm and nostalgic, inviting readers to linger over witty, fascinating headnotes before diving into the kitchen. Guided by an expert yet approachable voice, the text balances authoritative food journalism with the comforting familiarity of a lifelong kitchen companion. The prose is engaging and informative, seamlessly bridging the gap between nineteenth-century curiosities and modern classics. It is a deeply satisfying experience for curious home cooks and devoted food lovers alike, offering a rich, comforting exploration of how American cooking has evolved, all while promising to remain a trusted guide for years to come.
- Mood
- nostalgic
- warm
- curious
- comforting
- Tone
- witty
- fascinating
- expert
- authoritative
- inviting
- Pace
- leisurely
- Themes
- culinary history · American food culture · home cooking · culinary evolution · kitchen companionship
- The writing
- Witty, fascinating, and expertly guided, with engaging headnotes that contextualize a century and a half of culinary history.
- The arc
- A journey from historical curiosity to confident, lifelong culinary companionship.
- Who it's for
- For curious home cooks, devoted food journalism fans, and anyone seeking a comprehensive, lifelong kitchen companion.
About the book
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.
Description from Open Library.
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