The Essential,Cookbook: Classic Recipes for a New Century
The Essential,Cookbook: Classic Recipes for a New Century book cover

The Essential,Cookbook: Classic Recipes for a New Century

Hardcover – October 25, 2010

by
Price
$58.83
Format
Hardcover
Pages
960
Publisher
W. W. Norton & Company
Publication Date
ISBN-13
978-0393061031
Dimensions
8.5 x 2.3 x 10.3 inches
Weight
4.59 pounds

Description

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. "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) Amanda Hesser is cofounder and CEO of Food52, as well as a former New York Times food editor and the author of several award-winning books, including Cooking for Mr. Latte . She lives in Brooklyn with her family. Read more

Features & Highlights

  • 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.

Customer Reviews

Rating Breakdown

★★★★★
60%
(364)
★★★★
25%
(152)
★★★
15%
(91)
★★
7%
(42)
★
-7%
(-42)

Most Helpful Reviews

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Consider the oxtail

It's the recipe for "coda alla vaccinara" that did it. Yep, oxtail (braised with tomato and celery). It inspired me to haul that intimidating bit of cow right out of the bottom of the freezer, where it had been languishing for months. Now I realize that no one is going to buy a cookbook based on a cut of meat that few people are likely to encounter in the local supermarket, but the quality of that particularly delicious recipe says it all.

If Amanda Hesser lavished care on the lowly tail of an ox (actually a steer), you can be sure that the more mainstream recipes are going to be good, too. And they are. The vegetable equivalent of such humble fare--that would be the rutabaga--is the basis of a lovely "Golden Winter Puree." A recipe for the ubiquitous "Chicken with 40 Cloves of Garlic" will be the only one you'll ever need in the future. And I can retire my newspaper clipping of the Bittman classic, "Pasta with Sausage Ragu." Furthermore, there are recipes for every taste here, from lasagne to several variation on an apple tart to Daniel Boulud's take on the ribeye. Sure, there are some editing imperfections, like an incorrect temperature for the brined turkey (super brining technique, by the way), but who cares? There are enough good recipes in this cookbook to keep you entertained (and fed) for a long time.

I didn't mind the fact that there were no pictures. Most of those are done by food stylists anyway and bear little resemblance to anything a home cook might produce. This is a book to have fun with; most of the recipes are designed for the home kitchen, and the fancier ones make for great reading. Best of all, if you find yourself with a surplus of, say, tomatoes, or an unusual ingredient like an oxtail, then "The Essential New York Times Cookbook" will help you figure out what to do.

M. Feldman
14 people found this helpful
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Staggering Number of Recipes!

I was going to give The Essential New York Times Cookbook, by Amanda Hesser only 4 stars because of the layout (will describe) but it's just too good. She did a tremendous amount of work assembling this cookbook and the result is a fantastic assortment of recipes since the Times began printing them. My problem is the layout: recipes are divided into the normal categories--vegetables, appetizers, desserts and so on, but within those chapters, they are listed chronologically by date they were created. The other day, I wanted to make a dish with pork loins, for example. In most cookbooks, all the pork recipes are together, and further broken down by parts--roast, loin, chops, etc. Recipes are listed by category in the beginning of each chapter, but I still wish the book was arranged differently. (Ironically, I ended up getting a recipe in Craig Clayborne's 1961 [[ASIN:B000UDS3JM New York Times Cookbook 1961 Edition]])

It IS a great book though. Love her comments throughout: "Craig Clayborne cooks zucchini to death in broth and yet it survives deliciously," is a great example. Hesser has a great sense of humor to be found throughout book.

This is a cookbook you can actually read and learn a lot from. However, if you want to quickly find a recipe based on a single ingredient, it may not be your best source.

This cookbook is probably best read in bits--mark recipes you want to try. There will be many.

If you love to learn about food and enjoy great food, highly recommend.
13 people found this helpful
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One little (?) or big (?) fault

Got it a week ago and go to bed each night reading, only problem is I would love it to be BIGGER (as in recipes). Many of recipes I had previously tried and tucked away from NYTimes. Now in one place. I can only wonder at the great ones that did not make the cut. Maybe a Vol II?
8 people found this helpful
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Positive feelings about book.

I like the book on several levels. First it is a good cook book with moderate recipes, not overly simplified nor too complex. Second, I like the historical perspective and looking back in time. Ms. Hesser's comments about where the recipes came from adds to my interest. Finally I like the author's writing style, entertaining, informative, personal. Altogether, a worthwhile reading and cooking experience.
7 people found this helpful
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Interesting

What I really like about this book is the history it gives of each recipe. It's a great read with great recipes.
5 people found this helpful
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A Must-Have for All Home Cooks

Saw this book on a library display and brought it home based on two things: the cheery red cover and Amanda Hesser. Now I know why Ms. Hesser was MIA from the New York Times Magazine. She was compiling and testing these recipes. Her introductions to the recipes are as witty and fun as her NYT columns and the recipes are solid, well-edited and classic Americana. There are recipes for every occasion, from many different eras and all of them are quite easy to make. Included are favorite NY Times contributors such as Craig Clairborne, James Beard and Mark Bittman. Ms. Hesser gives interesting background and history on the recipes that will make you feel that you're not only providing a tasty meal for yourself but delving into a bit of history. As further proof of the excellence of this cookbook, the day I opened it up, planning my weekly menu, my pantry and fridge were barren. I easily found a recipe for Country Captain Chicken that bubbled on my stove, smelling divine, within 40 minutes. Don't miss the Chocolate Dump It Cake. I clipped it years ago and I can't tell you how many people have raved about this ridiculously simple cake. I don't own it yet but my next move on Amazon.com is to buy myself a copy. The $22.00 will easily be recouped in the money I save by planning meals out of this great tome.
4 people found this helpful
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So far, really great!

When I heard an interview with the editor, Amanda Hesser, on Public Radio not long ago, I was intrigued by her description of the process of creating the cookbook, so when I had a chance to get my hands on it, I grabbed it!

I am not even a quarter of the way through it, and am having a blast just reading it. But I've also tried my first recipe from it: Cauliflower Soup with Cremini Mushrooms and Walnut Oil, p. 149, and I am more than a little impressed. It was delicious. There are a few others I can't wait to try!
4 people found this helpful
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Just a great great book!!!!!

I have shelves of cookbooks and boxes of them in the attic. Most still look pristine. I've had this book for less than a month now and I have stickies and note tabs all over. The writing is interesting and accessible and it makes the food come alive. The dozen or so recipes I've tried have been great. Every one is easy to follow and the author's notes and tips are spot on. It's history, food porn and a great cookbook. Love it, love it, love it!!
4 people found this helpful
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Encyclopedia of Gastronomical Awesomeness

The New York Times is the national paper of record. This cookbook is a record of national food treasures. Get this cookbook and prepare to eat bites of REALLY good history. Modify the recipes to your liking and you have a encyclopedia of gastronomical awesomeness. One cookbook cannot please everyone. But buying this cookbook, reading humorous reviews of recipes and analyzing the historic timings of food dishes and deliciousness sure pleases me.
4 people found this helpful
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and full of so many amazing, creative recipes from so many amazing chefs

I checked this out of the library, and after 10 minutes of flipping through it, I had bookmarked enough recipes that I ended up buying it. This book is a gem, and full of so many amazing, creative recipes from so many amazing chefs. This book is a must, and belongs on the shelf next to Joy of Cooking.
3 people found this helpful

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