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.
Kenji López-Alt’s Cheesy Hasselback Potato Gratin. 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. 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.
The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. 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.A Minnesota Star Tribune Top 15 Cookbook of 2021Ī WBUR Here & Now Favorite Cookbook of 2021 Her chapter introductions showcase the history of American cooking, and her witty and fascinating head-notes share what makes each recipe special. Hesser has cooked and updated every one of the 1,000-plus recipes here. 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 favourites from the early Craig Claiborne New York Times Cookbook and a host of other classics-from 1940's Caesar salad and 1960's flour-less chocolate cake to today's fava-bean salad and no-knead bread. Īmanda Hesser, co-founder and CEO of Food-52 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. A New York Times bestseller and Winner of the James Beard AwardĪll 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.
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