The Essential New York Times Cookbook: The Recipes of Record (10th Anniversary Edition) By Amanda Hesser

Amanda Hesser's James Beard Award-winning compendium, "The Essential New York Times Cookbook," returns with a revised and updated edition, offering a treasure trove of over a thousand recipes. A decade after its initial success, Hesser enriches the collection with 120 new and instantly iconic dishes, showcasing the evolution of American cooking.

This culinary journey spans timeless classics like the Purple Plum Torte, David Eyre’s Pancake, and Pamela Sherrid’s Summer Pasta, alongside modern additions such as Samin Nosrat’s Sabzi Polo and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. The cookbook caters to both devoted Times subscribers and newcomers, capturing the essence of American culinary history through its diverse range of recipes.

Hesser's meticulous testing and adaptation of each recipe ensure reliability and excellence. The cookbook not only presents a delectable array of dishes but also tells the story of American cooking. Notable additions include Todd Richards’s Fried Catfish with Hot Sauce and the timeless appeal of Caesar Salad from the 1940s to the contemporary No-Knead Bread.

With wit and warmth, Hesser guides readers through this culinary compendium, making it a must-have for home cooks seeking a comprehensive and timeless collection of recipes. As described by Saveur, the cookbook is a "tremendously appealing collection" that reflects the rich tapestry of American culinary traditions, making it a valuable resource for anyone passionate about the art of cooking. 📚❤️