Buy Used
$4.29
FREE Shipping on orders over $35.
Used: Like New | Details
Sold by mtmstorm
Condition: Used: Like New
Comment: This item appears to have never been used. Slight shelf wear may be visible.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes Hardcover – May, 2003


See all 5 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$7.15 $0.01
Unknown Binding
"Please retry"

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 288 pages
  • Publisher: W. W. Norton & Company (May 2003)
  • Language: English
  • ISBN-10: 039305196X
  • ISBN-13: 978-0393051964
  • Product Dimensions: 8.7 x 6.4 x 1.2 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (84 customer reviews)
  • Amazon Best Sellers Rank: #362,114 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Cooking for Mr. Latte is a delightfully modern dating story, recipes included. It's the true story of the courtship between Amanda Hesser, a food writer for The New York Times and author of the award-winning cookbook The Cook and the Gardener, and writer Tad Friend, the titular Mr. Latte. Most of the book was written in installments for the New York Times Magazine, but fans of Hesser's writing will be happy to know that there are plenty of new stories and recipes to justify picking up the book version. Her tale ends happily ever after, but has enough ups and downs to keep it interesting. And it's not all about Mr. Latte. Ever wonder what it's like to eat out with foodie guru Jeffrey Steingarten? Chances are you guessed wrong.

Food is an important aspect of Hesser's life (though it wasn't for Mr. Latte when they met, making for some of the downs in the ups and downs), but it's not until you notice how seamlessly Hesser weaves her meals into her story that you realize how much of our lives and our memories revolve around food. By the time you get to the recipes, you've already salivated over the dishes and become emotionally attached to them. From her mother's Chocolate Dump-It Cake to the Ginger Duck her future mother-in-law made the first time they met, you'll love that Hesser pays such close attention and generously shares the recipes. Filled with everything from old-fashioned treats from her grandmother's kitchen to dishes from some of New York's hottest dining spots, this is one entertaining read that is sure to end up in your kitchen. --Leora Y. Bloom

Review

A love affair with food: tender, wry, playful, truthful. To read Hesser's prose is to hunger for more. -- Nigella Lawson, author of Forever Summer, Nigella Bites, How to Eat, and How to be a Domestic Goddess

Recipes, restaurant critiques, and food lore —all agreeably season New York Times food writer Hesser's beguiling story. -- Kirkus Reviews

More About the Author

AMANDA HESSER has been a food columnist and editor at The New York Times for more than a decade. She is the author of "The Essential New York Times Cookbook," the award-winning "Cooking for Mr. Latte" and "The Cook and the Gardener," and editor of the essay collection "Eat, Memory." Hesser is also the co-founder of food52.com. She lives in Brooklyn with her husband, Tad Friend, and their two children.

Customer Reviews

Includes a number of interesting recipes.
Eager Reader
Her writing, though at times quite charming, is also not anything that will bring one to his/her knees, to put it lightly.
AnnieD
I read Amanda Hesser's COOKING FOR MR. LATTE while recovering from surgery.
A. Andrews

Most Helpful Customer Reviews

25 of 27 people found the following review helpful By A Customer on April 23, 2003
Format: Hardcover
I enjoyed this book very much. I actually think it's better than The Cook and the Gardener for non-recipe content. Contrary to the "official" review, I did not think that the content was cutesy at all. Rather, I was glad to see Ms. Hesser admit to her faults, romantic, gourmet, and otherwise. I read the chapter about the Indian visitor entirely differently-- to me, Ms. Hesser nicely conveyed the embarrassment accompanying the gaffes and assumptions that well-meaning but realtively affluent people can sometimes make. I enjoyed Ms. Hesser's willingness to discuss how her recipes don't always come out, and thought she did a nice job discussing the ins and outs of relationships, including learning how to compromise, and learning to not be such a snob about one's personal preferences. (See the chapter on artificial sweeteners. . .) And I enjoyed her approach to cooking, since it mirrors my own "freestyle" approach.
The recipes are great, especially the "white" bolognese from the chapter about her visit to Rome. I made this recipe when it first appeared in the NYT for a dinner party, and got raves-- and promptly lost the recipe. Imagine my joy to find it here-- it made the price of the book well worth paying, even without the rest of the good recipes and enjoyable writing.
Now if she would only publish her winter fruit salad with Vanilla Syrup recipe!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 15 people found the following review helpful By A. Andrews on April 5, 2004
Format: Hardcover
I read Amanda Hesser's COOKING FOR MR. LATTE while recovering from surgery. What a delight! I could hardly wait to get into the kitchen and try her recipes.
The recipes are written in a casual, conversational style, probably much like those family recipes scribbled on the old 3x5 cards you probably still have in your kitchen along with your online digests and fancy cookbooks. Her recipes are like those on the cards, delicious, reliable and homey -- the ones you return to when you want comfort in the kitchen, not a "project". (Try the Meyer Lemon Linguine w/Creme Fraiche, the chocolate 'Dump-It Cake', Oven Fried Chicken, and the Beets, Apples and Ginger with Clementine Vinaigrette.)
Amanda Hesser shares with us her friendly, foodie persona and delivers recipes that transport us into her Grandmother's kitchen on the Eastern Shore of Chesapeake Bay, a friend's place in Boston, and back to her apartment in NYC. Amanda Hesser highlights the joys of sharing good food with good company, even when that company is yourself (e.g. "single girl salmon").
I applaud Amanda Hesser for following her passion and making a career out of her love and interest in food. Rather than seeing her as pretentious, I see her as an inspiration.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 11 people found the following review helpful By Valkyrie on October 18, 2005
Format: Paperback
I'll be blunt: if you're interested in reading this book independent of the extraordinary recipes that punctuate each brief, anecdotal chapter, you're going to be sorely disappointed. Hesser's recipes indicate a serious talent in the kitchen, but as any sort of writer, she's consistently been sorely lacking. In essence, if what you want to find in this book is anything along the lines of chick lit, romance, humor, or the sensual, nuance-oriented genre "food writing," you're not going to find a satisfactory example of it here. Hesser's anecdotes revolve entirely around her, her glamorous life, her pet peeves and various dislikes and annoyances, and, as she has no gift for capturing the feel of a moment or drawing a character--all of the supporting characters in her book are thinly-etched portraits of her real-life friends and acquaintances--you're going to be sick and tired of her by the end of the book.

If, however, you're after a carefully selected, varied, and compelling collection of recipes that are, all things considered, fairly easily executed, this is your book. I've tried many of the recipes in it, and all have turned out well. Many of her recipes have high butter and/or olive oil requirements, but I've found that they work just as well with half or even a third of the required amounts--basically, anything she wants you to saute, you can do with FAR less grease, and you're better off, taste-and-health-wise, doing so.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
65 of 86 people found the following review helpful By constantreader on June 25, 2003
Format: Hardcover
The hot-pink title should be a tip-off: What might we deduce about the taste level of someone who would name a fluffy cookbook/memoir in reference to an earlier book ("Looking for Mr. Goodbar") about the murder of a lonely crippled woman?
Nonetheless, this is a physically attractive, if precious little book, with its chick-lit cover, rosy endpapers and the '50s-style line drawings that make everyone look impossibly pretty, thin, rich and happy. Like the '50s women's-magazine ads they evoke, the drawings seem to have created an alternate reality -- not quite the right tone for something that purports to be autobiography, interrupted with recipes.
I can't help comparing this book with the late Laurie Colwin's two memoir/cookbooks. Like Colwin's books, this one gives personal tips on how to cook dishes that have worked for the author, setting them in a context of entertaining family and friends through various life passages. The reason novelist Colwin's food-focused books worked for me and this one didn't, though, are the ingredients Hesser leaves out, as much as those she puts in. There's a little too much about her personal life not to have put in a little more. For instance, she hints at a class gap between her family of origins and her husband's (struggling single mom vs. college president and his hostess wife), but she won't quite go the distance and tell us how she feels about that.
There's a lot about her food-snob criticisms of her husband-to-be's eating habits, but one wonders if she ever felt any insecurity about the background gap. How she jumped the class fences would be intriguing, but she doesn't tell us how she got to train as a cook in France, nor how she got to write for the NYT while still in her 20.
Read more ›
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews