Amanda Hesser Talks about
The Essential New York Times Cookbook
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, the well-known 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.
Also by Amanda Hesser: