The Essential New York Times Cookbook: Classic Recipes For A New Century (2010) - Plot & Excerpts
I actually read my cookbooks cover to cover. And this one, while it's a monster of a book, was one of the more enjoyable. Amanda Hesser has a very distinctive and down to earth voice. I've heard many celebrity authors don't do much of the recipe development and testing for their books, but I believe she really did make most ,if not all, of these dishes. Plus, she made me laugh out loud more than once.Of course none of that would matter if the recipes themselves were no good, but there were many I've flagged to try. Its a keeper for sure. A combination of culinary history and recipe treasure trove from the newspaper of record. While a good portion of the recipes were not to my personal taste, I still enjoyed reading about the history of the recipe - where it originated, how it's developed over time, regional variations, etc. I don't know that I'd recommend rushing out to buy this cookbook unless you're serious about experimenting with your cooking, but if you're interested in American culinary history, I think you'd enjoy this one.
What do You think about The Essential New York Times Cookbook: Classic Recipes For A New Century (2010)?
Very dense. Very dry. But a bible in the cooking world. Just not very useful for everyday cooking...
—galil
This is a good reference book but lacked photographs which is a must to meet my standards.
—shivangi
Good, but not as good as Craig Claiborne's NYT compendium
—lynnchiam
