![]() ![]() ![]() "This book, I hope, will serve as a monument to all the great food writers, home cooks, and chefs that have made the Times' food sections a must-read for more than a century and strongly shaped the way we eat," she writes.īe warned: Hesser lists three ways not to use the book: for academic research, as a path to losing weight, or as a doorstop. She received a whopping 6,000 suggestions, tested and tasted a quarter of those, and then selected the top 1,000-plus. Times food writer and editor Amanda Hesser signed on for the formidable task of requesting readers' favorite recipes from the newspaper. Containing more than 1,000 of the newspaper's best recipes, dating back to the 1850s, the collection features favorite creations from masters such as Craig Claiborne (who himself compiled the first New York Times Cookbook, originally published in 1961) and Alice Waters alongside dishes from amateur chefs such as Aunt Addie and Bob the Sea Cook. One that is sure to join this august list is The Essential New York Times Cookbook: Classic Recipes for a New Century. ![]() W hen one thinks about American cooking bibles, two titles come to mind: The Fannie Farmer Cookbook and The Joy of Cooking. ![]()
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