The Essential New York Times Cookbook: Classic Recipes for a

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

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 yearsâ€”Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pastaâ€”as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classicsâ€”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 fishâ€”a volume that will serve as a lifelong companion.

Country	USA
Author	Amanda Hesser
Binding	Kindle Edition
EISBN	9780393247671
Format	Kindle eBook
Label	W. W. Norton & Company
Manufacturer	W. W. Norton & Company
NumberOfPages	965
PublicationDate	2010-10-25
Publisher	W. W. Norton & Company
ReleaseDate	2014-10-27
Studio	W. W. Norton & Company

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

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