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Product Description
Review
Starred Review: A superb compilation....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.
Product Description
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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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.3 out of 5 stars (74 customer reviews)
75 of 76 people found the following review helpful
5.0 out of 5 stars
My new favorite!, Oct 29 2010
By Denise Herrick - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Essential New York Times Cookbook: Classic Recipes for a New Century (Hardcover)
I was reading another book but set it aside when this arrived in the mail, and haven't been back to it yet. I'm not the sort of person who would read a cookbook, but this is more like a cool encyclopedia of best of the New York Times recipes over the past 150 years, interspersed with interesting historical information, hints from testing, cooking notes, and some reader comments/memories. The author's voice is full of warmth, wit, and sharp, bright intelligence. Her personable approach (as opposed to taking the form of a disengaged editor) conveys care about this momentous project and it is precisely what makes the book really shine. And it's fun to see a recipe that I had clipped from the Times years and years ago, right there in the book--it kind of underscores how great it is! (Plus it may include a footnote that offers a small change that will make it turn out even better!) The 1,400-plus recipes were selected judiciously, sound absolutely wonderful, and cover a huge territory.
127 of 133 people found the following review helpful
5.0 out of 5 stars
Timeless Dishes, Priceless Cookbook, Oct 20 2010
By D. Long "TheRightWriter" - Published on Amazon.com
This review is from: Essential New York Times Cookbook: Classic Recipes for a New Century (Hardcover)
This is the type of cookbook I call an armchair cookbook because it can be just as easily enjoyed by simply reading through it as it can be trying out the recipes in the kitchen.If you were impressed when Julie Powell spent a year of her life trying every one of Julia Child's French recipes, you will be astounded by Amanda Hesser's six-year Herculean task of evaluating and writing about 150 years of New York Times recipes. There's an immense satisfaction that comes from reading thru these recipes, kind of like being a guest invited into Hesser's test kitchen and watching the culinary drama unfold without having to do any of the work or shoulder any of the responsibility.
Clear a space on your cookbook library shelf for The Essential New York Times Cookbook -- this heavy tome is a must-have for anyone who loves reading about food as well as getting creative with it!
49 of 49 people found the following review helpful
5.0 out of 5 stars
Best cookbook to come out in years - 5 stars plus!, Nov 14 2010
By Meg - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Essential New York Times Cookbook: Classic Recipes for a New Century (Hardcover)
I've had this cookbook for two weeks now. Although I loved reading it, I wanted to wait to write a review until after I'd actually cooked from it. In the past two weeks, I've made over a dozen recipes from the book: plum torte (twice), blueberry muffins, fennel stew, cumin carrots, roast salmon, root vegetable stew with dumplings, watermelon tomato salad, warm butter lettuce salad, a chicken stew with olives, and more. They are uniformly terrific recipes - clearly written, well-tested, challenging enough to be fun, but easy enough to prepare after a busy workday - for foods that I actually want to eat. I've recommended this book to everyone I know who likes to cook. This is going to be an instant classic. I'm sure it will be the go-to cookbook for both everyday and special occasion meals, much the same as The Joy of Cooking and The Silver Palate have been.In addition to the recipes, it contains a great introduction, interesting comments throughout, suggested accompanying dishes, extensive menus, etc. This is the best $22 you'll ever spend!
UPDATE - I've now made over 80 of the recipes from this book and only 2 have been so-so and all the rest delectable and ones I plan on making multiple times (or have already such as teddie's apple cake, the chocolate dump-it cake and david eyre's pancake). The lasagne was the best ever as was the beef bourgignon 1.
Most of the dishes are quick to prepare and so can be used for every-day cooking, but are by no means ho-hum. I'm shocked by any of the negative reviews, as I'm an experienced home cook who has really enjoyed reading and cooking from this book. If anything, my esteem for this cookbook has continued to increase since I purchased it. I've never used any cookbook as regularly and with as much pleasure.
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