The Essential New York Times Cookbook by Amanda Hesser
Classic Recipes for a New Century

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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.

About Amanda Hesser

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Amanda Hesser has been a food columnist and editor at the New York Times for more than a decade. She is the author of The Essential New York Times Cookbook, the award-winning Cooking for Mr. Latte and The Cook and the Gardener, and editor of the essay collection Eat, Memory .Hesser is also the co-founder of She lives in Brooklyn with her husband, Tad Friend, and their two children.
Published October 25, 2010 by W. W. Norton & Company. 960 pages
Genres: Education & Reference, Cooking. Non-fiction

Unrated Critic Reviews for The Essential New York Times Cookbook


Old custard recipes that called for 3 yolks generally need 5 to 7 modern egg yolks to set.” Hesser herself continues to make recipes from her book.

Nov 20 2010 | Read Full Review of The Essential New York Times ...

New York Journal of Books

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For the more experienced cook, however, there is enough here to keep you happily cooking for years without ever repeating a menu.For fans of The New York Times food pages, 50 years is a long time to wait for the next cookbook, but The Essential New York Times Cookbook proves that some things are ...

Oct 25 2010 | Read Full Review of The Essential New York Times ...

Review (Barnes & Noble)

While many of its recipes are laden with heavy cream and butter, the richest ingredient in Amanda Hesser's wonderful new compendium—culled from 150 years of New York Times food columns—is her delightfully personable voice, which readers have come to love in her previous books, Cooking for Mr. Lat...

Nov 01 2010 | Read Full Review of The Essential New York Times ...

Austin Chronicle

Unlike most compendium-style cookbooks, The Essential 'New York Times' Cookbook does not set out to instruct the reader on how to cook every dish or foodstuff imaginable.

Nov 26 2010 | Read Full Review of The Essential New York Times ...

Bay Area Bites

each dish was brought out by a rotation of different servers — a nice touch that added a punctuation of freshness to each course — who described the ingredients and the best way to indulge in the dish.

Nov 04 2011 | Read Full Review of The Essential New York Times ...


Place 1 cake layer, cut side up, on cake plate.

Dec 13 2010 | Read Full Review of The Essential New York Times ...

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