American Cookbook
The Essential New York Times Cookbook Classic Recipes For a New Century Review
Hesser, a food columnist for the New York Times, offers a superb compilation of the most noteworthy recipes published by the paper since it started covering food in the 1850s. Grab A Copy Click here What she has produced is no less a chronicle of American culinary history–an evolutionary progression that marks the notable and sometimes regrettable changes in our approach to food–than a cookbook. Recipe originators are a hodgepodge of talent, including noted chefs and the kitchens of famed restaurants such as Le Bernardin as well as Times writers, most notably Craig Claiborne, whose culinary mastery is evidenced throughout. Every category of food is covered, and each recipe is accompanied by serving suggestions for complementary dishes within the book. From 1877’s tomato soup and 1907’s roast quail with sage dressing to Eisenhower’s steak in the fire and 1968’s sour cream coffee cake, Hesser showcases the best of the best. Each recipe is dated, and many include cooking notes. Hesser, whose witty bent permeates every page, does a more than admirable job with this stellar collection of more than 1,400 recipes, which should grace the shelves of every food-lover.
A superb compilation….Hesser, whose witty bent permeates every page, does a more than admirable job with this stellar collection of more than 1,400 recipes, the results of which should grace the shelves of every food-lover.Grab A Copy Click here
This is the type of cookbook I call an armchair cookbook because it can be just as easily enjoyed by simply reading through it as it can be trying out the recipes in the kitchen.
If you were impressed when Julie Powell spent a year of her life trying every one of Julia Child’s French recipes, you will be astounded by Amanda Hesser’s six-year Herculean task of evaluating and writing about 150 years of New York Times recipes. There’s an immense satisfaction that comes from reading thru these recipes, kind of like being a guest invited into Hesser’s test kitchen and watching the culinary drama unfold without having to do any of the work or shoulder any of the responsibility.
Clear a space on your cookbook library shelf for The Essential New York Times Cookbook — this heavy tome is a must-have for anyone who loves reading about food as well as getting creative with it!
About the Author
American Cookbook #1: Apple Pie
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