Cooking Education & Reference
![Amanda Hesser - [object Object] author](https://res.cloudinary.com/readsomnia/image/upload/authors/a_B001IZPLSC.jpg)
The Essential New York Times Cookbook: The Recipes of Record
A KCRW Top 10 Food Book of 2021
A Minnesota Star Tribune Top 15 Cookbook of 2021
A WBUR Here & Now Favorite Cookbook of 2021
The James Beard Award–winning and New York Times best-selling compendium of the paper's best recipes, revised and updated.
Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat's Sabzi Polo (Herbed Rice with Tahdig), Todd Richards's Fried Catfish with Hot Sauce, and J. Kenji López-Alt's Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper's culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a "tremendously appealing collection of recipes that tells the story of American cooking."
50 photographs
A Minnesota Star Tribune Top 15 Cookbook of 2021
A WBUR Here & Now Favorite Cookbook of 2021
The James Beard Award–winning and New York Times best-selling compendium of the paper's best recipes, revised and updated.
Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat's Sabzi Polo (Herbed Rice with Tahdig), Todd Richards's Fried Catfish with Hot Sauce, and J. Kenji López-Alt's Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper's culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a "tremendously appealing collection of recipes that tells the story of American cooking."
50 photographs
Editorial Reviews
"Smart, bright, and supremely practical, Amanda Hesser's Anniversary Edition of The Essential New York Times Cookbook is a cause for celebration―this book can teach you how to cook. Amanda's instructions are clear, her how-tos precise, her advice solid, and her range extraordinary―she covers everything from cocktails to cookies. The historical notes, fascinating timelines, culinary history, and personal asides are the proverbial cherry on top."
― Dorie Greenspan
"This is a vast collection of carefully curated, tested, and updated recipes. In a world constantly searching for the trendy, I find comfort in a book celebrating the delicious. Salty, buttery bagna cauda, garlicky gazpacho or an eggplant parmesan are essentially delicious in my mind, but others will have their favorites, and most likely find the best version of it in here."
― Yotam Ottolenghi
"For those of us who love Amanda Hesser's Essential New York Times Cookbook, her updated version, adding 120 of the most popular recipes from the last decade, is a gift from heaven. These are recipes I'll use over and over again―and I'm starting with Rao's meatballs!"
― Ina Garten
― Dorie Greenspan
"This is a vast collection of carefully curated, tested, and updated recipes. In a world constantly searching for the trendy, I find comfort in a book celebrating the delicious. Salty, buttery bagna cauda, garlicky gazpacho or an eggplant parmesan are essentially delicious in my mind, but others will have their favorites, and most likely find the best version of it in here."
― Yotam Ottolenghi
"For those of us who love Amanda Hesser's Essential New York Times Cookbook, her updated version, adding 120 of the most popular recipes from the last decade, is a gift from heaven. These are recipes I'll use over and over again―and I'm starting with Rao's meatballs!"
― Ina Garten
Readers Top Reviews
Ming C InfanteAnthon
If you like big, fat, recipe compendium cookbooks, there is a must have. Amanda Hesser’s comments before each recipe makes the book less daunting. Original contributor’s name is printed at the end of each recipe in microscopic font and is a who’s who of the culinary hall of fame over the years. No photos so not for people who like food porn.
LiVoanah
*UPDATE* I made the famous plum torte for thanksgiving and it was SO GOOD!! Will definitely make again. This book has many international recipes spanning from Europe to the Far East. Well worth the purchase
William D. Colburn
I've always liked the NYT cookbooks. They aren't groundbreaking or ethnically authentic, but they are rock solid recipe collections well adapted to common ingredients that are easy to acquire, and with a good variety. This one seems to span the entire lifetime of the NYT and brings in recipes from all eras. The indexes span 50 pages at the end of the book, and still left me a little disappointed because I couldn't look up recipes by nation or cuisine. But the index are exhaustive and useful despite that minor shortcoming. They didn't waste pages on photographs, instead sticking to the actual purpose of the book: recipes. There are some pictures, which seem to be all old photographs from the newspaper. There is a lot of interesting text accompanying all of this, and it comes with a good sense of humor. I 100% recommend this.
K.O.Potvin
I was worried that it would be difficult to use this book to actually craft full dinners but each recipe is so easy to find and includes suggestions for what to make with it so you can have a dinner, side, drink and dessert. I’m really happy with the recipes included and find the added commentary from Amanda Hesser to be informative, entertaining, and worth reading more than other recipe book fluff blurbs. There are also additional cooking notes or variations for almost every recipe!
WJB
It contains an interesting combination of traditional and unique recipes. It is a shame that the included so many dim and unappetizing gray photos. You'd think a signature cookbook from a prestige publisher could do a little better.
