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

Author(s): Amanda Hesser

General Cookery

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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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.

Amanda Hesser has for many years been a food editor and writer at The New York Times. She edited the "delicious banquet" (Vanity Fair), Eat, Memory (ISBN 978 0 393 33746 4). She is also the co-founder of www.food52.com

General Fields

  • : 9780393061031
  • : WW Norton & Co
  • : WW Norton & Co
  • : November 2010
  • : 254mm X 202mm
  • : United States
  • : December 2010
  • : books

Special Fields

  • : Amanda Hesser
  • : Hardback
  • : 641.5
  • : 1056
  • : Two-colour