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The Essential,Cookbook: Classic Recipes for a New Century Hardcover – Illustrated, October 25, 2010

4.6 out of 5 stars 336 ratings

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Editorial Reviews

From Publishers Weekly

Starred Review. 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. 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. 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. Every category of food is covered, and each recipe is accompanied by serving suggestions for complementary dishes within the book. 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. Each recipe is dated, and many include cooking notes. 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. (Oct.) (c)
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Review

"A tremendously appealing collection of recipes that tell the story of American cooking." ― Saveur

"A truly incredible collection…every [recipe] I tried was better than the last." -- Caroline Russock ― Serious Eats

"A deep dive in American cooking over the last century…a fantastic resource." -- Cambria Bold ― Kitchn.com

"This cookbook is superb…Dare we even say it may just be the best cookbook (meaning the most useful for a home cook) that we've seen cross our desk in years?" -- Jenn Garbee ― LA Weekly

"Wonderfully diverse…there is not another cookbook like it. It is a fitting addition to any collection." -- Kate Thornberry ― Austin Chronicle

"The book lives up to its name. Everything is here―from straight-up meatballs and soups and roasts to obscurities like a rum omelet and the amazing Teddie's Apple Cake." ― Esquire

"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." ― Publishers Weekly (starred review)

Product details

  • Item Weight : 4.59 pounds
  • Hardcover : 960 pages
  • ISBN-13 : 978-0393061031
  • ISBN-10 : 0393061035
  • Dimensions : 8.5 x 2.3 x 10.3 inches
  • Publisher : W. W. Norton & Company; First edition (October 25, 2010)
  • Language: : English
  • Customer Reviews:
    4.6 out of 5 stars 336 ratings

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
336 global ratings
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Top reviews from the United States

Reviewed in the United States on September 13, 2014
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Reviewed in the United States on August 20, 2015
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Reviewed in the United States on June 24, 2020
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Reviewed in the United States on January 5, 2011
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Reviewed in the United States on November 14, 2010
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Top reviews from other countries

Giles Christian
5.0 out of 5 stars Essential is the word
Reviewed in the United Kingdom on September 14, 2015
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4 people found this helpful
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Pilar
4.0 out of 5 stars Amazing book, not happy with the state of it
Reviewed in the United Kingdom on March 30, 2019
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Adrian
5.0 out of 5 stars My favourite cook book
Reviewed in the United Kingdom on April 29, 2013
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3 people found this helpful
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Nicola Williams
5.0 out of 5 stars Absolutely comprehensive
Reviewed in the United Kingdom on November 18, 2018
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LC
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on September 23, 2014
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