Hesser, whose witty bent permeates every page, does a more than admirable job with this stellar collection of more than 1,400 recipes, which should grace the shelves of every food-lover. Each recipe is dated, and many include cooking notes.
From 1877's tomato soup and 1907's roast quail with sage dressing to Eisenhower's steak in the fire and 1968's sour cream coffee cake, Hesser showcases the best of the best. Every category of food is covered, and each recipe is accompanied by serving suggestions for complementary dishes within the book.
Former Times food columnist Amanda Hesser combed through the papers archives to recipes from hundreds. Recipe originators are a hodgepodge of talent, including noted chefs and the kitchens of famed restaurants such as Le Bernardin as well as Times writers, most notably Craig Claiborne, whose culinary mastery is evidenced throughout. The best recipes featured in the newspaper of record. What she has produced is no less a chronicle of American culinary history-an evolutionary progression that marks the notable and sometimes regrettable changes in our approach to food-than a cookbook. As Saveur declared, this is a "tremendously appealing collection of recipes that tells the story of American cooking.Hesser, a food columnist for the New York Times, offers a superb compilation of the most noteworthy recipes published by the paper since it started covering food in the 1850s. The sometimes blurry line between creator and creation is at the center of three of our. Hesser has tested and adapted each of the 1,000-plus recipes and she highlights her go-to favourites from more than a century's-worth of cooking tradition with wit and warmth. Suggested reading from critics and editors at The New York Times.
Ten years after the phenomenal success of her once-in-a-generation cookbook, former The New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks.ĭevoted Times subscribers as well as newcomers to the paper's culinary mother lode will find dozens of recipes to treasure: Purple Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta and a host of other classics, from 1940s Caesar Salad and 1960s flourless chocolate cake (Evelyn Sharpe's French Chocolate Cake) to today's No-Knead Bread and Giant Crinkled Chocolate Chip Cookies.Īlso included are fifty new but instantly iconic recipes, including Samin Nosrat's Herbed Rice with Tahdig, Melissa Clark's Simple Roast Turkey and Alison Roman's one-pot Spiced Chickpea Stew. The James Beard Award–winning compendium of the paper’s best recipes, revised and updated.
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