Essential New York Times Cookbook: The Recipes of Record

Amanda Hesser, the former food editor of The New York Times, has released an updated edition of her once-in-a-generation cookbook, featuring dozens of classic and new recipes for home cooks. The book includes recipes from the 1940s to the present, such as Caesar Salad, flourless chocolate cake, and No-Knead Bread, and fifty new but instantly iconic recipes. Hesser has tested and adapted each of the 1,000-plus recipes and highlights her go-to favorites from more than a century of cooking tradition.

Format: Hardback
Length: 1032 pages
Publication date: 30 November 2021
Publisher: WW Norton & Co

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. Devoted Times subscribers as well as newcomers to the papers culinary mother lode will find dozens of recipes to treasure: Purple Plum Torte, David Eyres Pancake, Pamela Sherrids Summer Pasta, and a host of other classics, from the 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. Also 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.

Hesser has tested and adapted each of the 1,000-plus recipes and she highlights her go-to favorites from more than a century's worth of cooking tradition with wit and warmth. As Saveur declared, this is a "tremendously appealing collection of recipes that tells the story of American cooking."

Weight: 2286g
Dimension: 212 x 262 x 63 (mm)
ISBN-13: 9781324002277
Edition number: 10th Anniversary Edition