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The Essential New York Times Cookbook: Classic Recipes for a New Century Hardcover – October 25, 2010
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From Publishers Weekly
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Starred review. A superb compilation....Hesser, whose witty bent permeates every page, does a more than admirable job with this stellar collection of more than 1,400 recipes, the results of which should grace the shelves of every food-lover. "
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Top Customer Reviews
In addition to the recipes, it contains a great introduction, interesting comments throughout, suggested accompanying dishes, extensive menus, etc. This is the best $22 you'll ever spend!
UPDATE - I've now made over 80 of the recipes from this book and only 2 have been so-so and all the rest delectable and ones I plan on making multiple times (or have already such as teddie's apple cake, the chocolate dump-it cake and david eyre's pancake). The lasagne was the best ever as was the beef bourgignon 1.
Most of the dishes are quick to prepare and so can be used for every-day cooking, but are by no means ho-hum. I'm shocked by any of the negative reviews, as I'm an experienced home cook who has really enjoyed reading and cooking from this book. If anything, my esteem for this cookbook has continued to increase since I purchased it. I've never used any cookbook as regularly and with as much pleasure.
If you were impressed when Julie Powell spent a year of her life trying every one of Julia Child's French recipes, you will be astounded by Amanda Hesser's six-year Herculean task of evaluating and writing about 150 years of New York Times recipes. There's an immense satisfaction that comes from reading thru these recipes, kind of like being a guest invited into Hesser's test kitchen and watching the culinary drama unfold without having to do any of the work or shoulder any of the responsibility.
Clear a space on your cookbook library shelf for The Essential New York Times Cookbook -- this heavy tome is a must-have for anyone who loves reading about food as well as getting creative with it!
This is a real tome, running to nearly 900 pages - not counting the index. 1400 or so recipes, most accompanied by some anecdote about their appearance in the New York Times or Cook's Notes from the author's experience with the recipe or even letters from readers, and many of those 1400 recipes sound wonderful. Some of them you will even know from elsewhere - Leahy's No Knead Bread comes to mind, pg. 670. It will take you quite some while to even page through all of this in order to familiarize yourself with the recipes.
But, even then you had best pray for an excellent memory. Better yet, use stickies to mark the recipes that you want to try as you go, because this book has the single most useless index I have ever seen and a method of "categorization" that will leave you frustrated almost beyond belief.
I discovered this several days ago when I wanted to make a recipe I thought I had seen for a dish of marinated peppers. Turning to "peppers" in the index I was told to look under "bell peppers" or "chile peppers" or "pimentos" or "roasted bell peppers" - no page numbers for any of those entries. What followed was a merry - and fruitless - chase all over the index and the book looking for that particular recipe. I never did find it, perhaps because not a few recipes contain sub-recipes for various components that do not seem to be indexed as a separate dish.Read more ›
Most Recent Customer Reviews
About as bad as the newspaper. Don't waste your money on this cookbook.Published 12 days ago by Marianne Gutierrez
Where was I when this first came out?!! This is probably the best cookbook I have now, and I do have a few... Read morePublished 1 month ago by HeatherTee
The original NY Times cookbook I bought many years ago has worn out, due to use.
I'm happy to see what this has to offer.
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! Read morePublished 5 months ago by J. D. Robinson
As the Introduction explains, Hesser and Stubbs selected the most popular and the best recipes from the 1850s to the date of publication. Read morePublished 7 months ago by Mary