Ten years ago, New York Times food editor Amanda Hesser released the first edition of this book and it became an instant classic and a staple of cookbook shelves across the country. Ten years later, this book is even better. It includes sumptuous photography, iconic dishes, and modern treats, culled from chefs of varying backgrounds. With over 1,000 recipes, this is practically an encyclopedia of American cooking. An essential cookbook text.
The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated.
Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”
About the Author
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.
Smart, bright, and supremely practical, Amanda Hesser’s Anniversary Edition of The Essential New York Times Cookbook is a cause for celebration—this book can teach you how to cook. Amanda’s instructions are clear, her how-tos precise, her advice solid, and her range extraordinary—she covers everything from cocktails to cookies. The historical notes, fascinating timelines, culinary history, and personal asides are the proverbial cherry on top.
— Dorie Greenspan
This is a vast collection of carefully curated, tested, and updated recipes. In a world constantly searching for the trendy, I find comfort in a book celebrating the delicious. Salty, buttery bagna cauda, garlicky gazpacho or an eggplant parmesan are essentially delicious in my mind, but others will have their favorites, and most likely find the best version of it in here. — Yotam Ottolenghi
For those of us who love Amanda Hesser’s Essential New York Times Cookbook, her updated version, adding 120 of the most popular recipes from the last decade, is a gift from heaven. These are recipes I’ll use over and over again—and I’m starting with Rao’s meatballs!