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

I have longed for a complete cook book that would have MANY recipes that I would make, instead of 2 recipes from that cook book, one recipe from another, and maybe 3 from a third cookbook. So I have a cabinet full of cookbooks, each with less than ten keeper recipes That's when I began to write down all those rare recipes into one note book, so all our favorite recipes were in one easy to find book of my own. So I borrowed this book from the library, figuring there had to be at least ONE recipe in this book to add to my collection in the note book. So I began a list of recipes to try that I would write down in the two weeks till the book was due back. In this cookbook, under only three of the chapters, I found over 33 recipes that I wanted to test and make, or have been looking for for ages. So I figured I was on to a good thing, returned the book to the library, and BOUGHT a copy, because this cook book had so many great recipes, that really worked, that I'd wear out fingers either writing recipes in notebooks or typing them into my computer. I may update this after Christmas, because I'll be finally making the cookies as gifts for the holidays. I am now downsizing my recipe collection... who needs most of those books when there is this one ?

This my second edition of this wonderful collection. The publishers have selected a font color and size that makes the book nearly unreadable. My estimate is that the type has been reduced by 40%.

I have a lot of cookbooks, but this is my "go-to" cookbook. Every recipe I have made from this book has turned out better than I could have expected! Things I didn't think could possibly be done better than I had always made them, were in fact, better using these recipes. It's huge and could easily serve as the only cookbook a normal person might need. It is worth noting however that it has no photographs or illustrations and is not the sort of thing you leisurely look through or sit on your coffee table. This is the book you grab when you need a good recipe with obtainable ingredients that will not disappoint. I am so glad I got this, I would definitely recommend it for anyone, but it would be a great gift for someone just learning to cook or a good cook who is looking to become a great cook!

I used to love reading the food recipes from the New York Times before they made it a fee based subscription.I decided to purchase this cookbook and I love it.Great value for the money.

This is a cool cookbook! Amanda Hesser goes back to the 19th century, selecting recipes that are associated with the New York Times since then. When asked about her project, she would say (Page xiii): "The manuscript I'm working on, I'd tell those who asked, would be [broad] in scope. It would include the most noteworthy recipes all the way from the 1850s, when the newspaper began covering food, to today. It would be a kind of 150-year flip book of American cooking."While most of the recipes are from relatively recently, it is great fun to take a look at those from long ago (e.g., Tomato Soup from 1877; Lobster Bisque from 1881; Watercress Salad from 1882; Welsh Rarebit from 1875; Omelet with Asparagus, 1879). Hesser and staff actually cooked up these (and many other) recipes to determine which were worthy of inclusion in this book. I find examination of the older recipes really interesting. I have read other recipes from long ago (such as Jefferson's and Washington's recipes in the Old Tavern Cookbook), and some are so general, without specific elements, that my eyes glaze over! Here, Hesser and her team take those recipes, experiment, and give the reader the information needed to actually create them. Her cooking axioms appear on pages xxiii-xxiv.The book considers standard types of cooking--drinks, hors d'oeuvres, soups, salads, vegetables, potatoes etc., pasta (rice and so on), sandwiches and pizza, fish and shellfish, poultry and game, meats, and so on. Recipe after recipe, from now to over a century ago.Although I was quite intrigues by the older recipes, newer strands of cuisine are represented here, such as the work of Alice Walters or Craig Claiborne. For instance, I enjoy Coquilles St.-Jacques a great deal. The recipe here is different than my standard approach and represents to me a nice way of reconceiving this dish. I recently tried my first Osso Buco; the recipe here, again, has a different take on this dish, and the comparison of the two is very interesting to me.In short, loads of fun!!

The word "Essential" in the title is the clue. It is so comprehensive and every recipe has been road tested. It is a great read too as Ms Hesser adds her own comments which feel like you're reading a note from friend. My original copy was damaged in a flood and it was one of the first books I replaced. It's a big hefty tome and it covers everything. The last cook books this big were from the 50s and earlier, but this one is right up to date and takes modern tastes and culture into account. I would not be without it. I'm a Londoner, not a New Yorker, so I have to convert the measures but I still treasure it.

I love the book. Full of history and recipes, but it is a shame that corners have been crushed and the are some scratches on the surface....after having paid £29 I would have expected a better looked after book. Sad.

I have a lot of cook books and I think this is by far the best. The recipes for the chocolate cookies and the brownies are outstanding, there are so many things to cook that I doubt that I will ever make more than 20% of them

Love love this book....a comprehensive catalogue of recipes, from simple to complex.

fantastic