The Essential New York Times Cookbook

January 18, 2013

20130118-081920.jpg Classic recipes for a new century is the tag line of this phenomenal cookbook compiled by Amanda Hesser from noteworthy recipes dating back to the 1850’s to current day that have been featured in the paper. As she states in her introduction, that it is a 150-year flip book of American cooking. This book excites me to no end. With over 1400 recipes and 931 pages, this cookbook is destined to become a classic. It is not an update of the best seller by Craig Claiborne, which covered a decade span of food coverage when he was at the paper. Hesser’s version works from a much wider scope. The 2 books working great side by side in any well-stocked cooking library. The dandy red cover making this edition a stand-out in the visual department. We have a nice stack that arrived just the other day that has found a temporary home on the front table at the Home store.