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The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)

The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)

by Amanda Hesser
The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)

The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)

by Amanda Hesser

NOOK BookFirst Edition (eBook - First Edition)

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Overview

A New York Times bestseller and Winner of the James Beard Award

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, co-founder and CEO of Food52 and former 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.



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Product Details

ISBN-13: 9780393247671
Publisher: Norton, W. W. & Company, Inc.
Publication date: 10/27/2014
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 960
Sales rank: 307,568
File size: 8 MB

About the Author

Amanda Hesser is cofounder and CEO of Food52, as well as a former New York Times food editor and the author of several award-winning books, including Cooking for Mr. Latte. She lives in Brooklyn with her family.

Recipe

Acknowledgments
Introduction
1. 1. Drinks, Cocktails, Punches, and Glögg
2. 2. Hors d'Oeuvres, Snacks, and Small Dishes
3. 3. Soups
4. 4. Salads
5. 5. Vegetables
6. 6. Potatoes, Corn, and Legumes
7. 7. Pasta, Rice, Grains, and Stuffings
8. 8. Sandwiches, Pizza, and Savory Pies
9. 9. Fish and Shellfish
10. 10. Poultry and Game
11. 11. Beef, Veal, Lamb, and Pork
12. 12. Sauces, Dressings, Condiments, Rubs, and Preserves
13. 13. Breakfast and Brunch
14. 14. Breads and Baking
15. 15. Cookies and Candy
16. 16. Frozen Desserts
17. 17. Cakes
18. 18. Pies, Tarts, and Other Desserts
Menus
Sources
Credits
Photo Credits
Index

Customer Reviews