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

by Amanda Hesser (Author)

562 ratings

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The Essential New York Times Cookbook: The Recipes of Record

The Essential New York Times Cookbook: The Recipes of Record
$27.50
(391)
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A New York Times bestseller and Winner of the James Beard Award

All the best recipes from 150 years of distinguished food journalism―a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years―Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta―as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics―from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.

Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish―a volume that will serve as a lifelong companion.

Print length

960 pages
Language

English
Publisher

W. W. Norton & Company
Publication date

October 25, 2010
Dimensions

8.5 x 2.3 x 10.3 inches
ISBN-10

0393061035
ISBN-13

978-0393061031
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Amanda Hesser
391
Hardcover
58 offers from $22.09
Sam Sifton
958
Paperback
58 offers from $8.14
Craig Claiborne
352
Hardcover
190 offers from $1.45
Stella Parks
2,163
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48 offers from $14.44
Steve Reddicliffe
137
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18 offers from $13.86
Craig Claiborne
116
Hardcover
29 offers from $3.72

Craig Claiborne
352
Hardcover
190 offers from $1.45
Craig Claiborne
116
Hardcover
29 offers from $3.72
Sam Sifton
958
Paperback
58 offers from $8.14
Amanda Hesser
391
Hardcover
58 offers from $22.09
Steve Reddicliffe
137
Hardcover
18 offers from $13.86
Sam Sifton
958
Flexibound
6 offers from $26.25

From the Publisher

Now Revised and Updated in a new edition!

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)
Copyright © PWxyz, LLC. All rights reserved.

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)

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Product details

Publisher ‏ : ‎ W. W. Norton & Company; First edition (October 25, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 960 pages
ISBN-10 ‏ : ‎ 0393061035
ISBN-13 ‏ : ‎ 978-0393061031
Item Weight ‏ : ‎ 4.59 pounds
Dimensions ‏ : ‎ 8.5 x 2.3 x 10.3 inches

Best Sellers Rank: #302,255 in Books (See Top 100 in Books)
- #563 in Gastronomy History (Books)
- #753 in Cooking, Food & Wine Reference (Books)
- #759 in Cooking Encyclopedias

Customer Reviews:
562 ratings

About the author

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Amanda Hesser

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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

5 star		79%
4 star		11%
3 star		5%
2 star		3%
1 star		2%

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Top reviews from the United States

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Practically Unreadable

Reviewed in the United States on June 24, 2020

Verified Purchase

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%.

44 people found this helpful

BUY this book, its easier.

Reviewed in the United States on September 14, 2014

Verified Purchase

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 ?

61 people found this helpful

Loaded with great recipes! Great value for the money.

Reviewed in the United States on January 2, 2020

Verified Purchase

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.

11 people found this helpful

Amazon Customer

Amazing cookbook

Reviewed in the United States on May 10, 2021

Verified Purchase

First of all, the book weighs a ton! You'll get exercise just getting it down from the shelf. But WOW, what a treasure chest!! The author has collected the best/most popular recipes printed in the Times over the years. For those of us who've been around awhile, just thumbing through it is a walk down memory lane. I kept stopping at recipes from the 70's and 80's and thinking "I used it make that! It was great!" and then wondering why I stopped cooking like that. There were also recipes I remember my mom and her friends making when I was a kid. I collect interesting cookbooks and have several hundred. I flag the recipes I want to make and this book is currently bristling with post-it notes. This will be the most-used cookbook in my house for a good while to come.

2 people found this helpful

My "Go-To" Cookbook!

Reviewed in the United States on August 20, 2015

Verified Purchase

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!

28 people found this helpful

Dieter Ballmann

Comprehensive, big, and heavy

Reviewed in the United States on December 29, 2020

Verified Purchase

This cookbook is the kitchen equivalent to the stereotypical "coffee-table book." I had an older beat-up version of the NYT cookbook, but it was much smaller. This version is for the serious kitchen warrior with eclectic tastes. I only used the bouillabaisse recipe so far. The book is a bit pricey, but usable for decades to come.

3 people found this helpful

Mary A. MadsenTop Contributor: Cooking

Reads Like A Novel

Reviewed in the United States on September 11, 2021

Verified Purchase

The recipes here are fabulous, but the writing is just as good, perhaps more entertaining than spending a long, hot day in the kitchen, and definitely less fattening. When I’m on a cooking binge, this is second only to The Joy of Cooking. The recipes are challenging and always turn out delicious. When it’s too hot to even think of cooking, it’s still a fabulous book to read.

2 people found this helpful

So many intriguing recipes!

Reviewed in the United States on August 26, 2020

Verified Purchase

This book is fantastic! I love the history and seeing when some of the recipes were written, it is so well-done and there are at lease two dozen recipes I want to try! If you are looking for a book with photos, this is not the book for you. Very few photos and I feel like the recipes are geared to more experienced cooks.

4 people found this helpful

Top reviews from other countries

Giles Christian

Essential is the word

Reviewed in the United Kingdom on September 14, 2015

Verified Purchase

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.

4 people found this helpful

Pilar

Amazing book, not happy with the state of it

Reviewed in the United Kingdom on March 30, 2019

Verified Purchase

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.

Adrian

My favourite cook book

Reviewed in the United Kingdom on April 29, 2013

Verified Purchase

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

3 people found this helpful

Nicola Williams

Absolutely comprehensive

Reviewed in the United Kingdom on November 18, 2018

Verified Purchase

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

LC

Five Stars

Reviewed in the United Kingdom on September 23, 2014

Verified Purchase

fantastic

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