Cookbook teal hardcover with gold New York Times logo and author name Amanda Hesser
The Essential New York Times Cookbook: The Recipes of Record
Hardcover
$55.00
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Cookbook teal hardcover with gold New York Times logo and author name Amanda Hesser
  • Cookbook teal hardcover with gold New York Times logo and author name Amanda Hesser
  • Book interior spread showing black-and-white food photo and preface text on white pages
  • Cookbook open to Eggplant Parmesan recipe with black-and-white food photography on right page
  • Cookbook open to roasted feta recipe page with black-and-white food photography
  • Cookbook interior spread showing cakes timeline and black-and-white baker mixing batter
  • Cookbook open to Menus chapter, black-and-white interior spread with food photography and recipe lists
The Essential New York Times Cookbook: The Recipes of Record

The Essential New York Times Cookbook: The Recipes of Record

The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser
A KCRW Top 10 Food Book of 2021
A Minnesota Star Tribune Top 15 Cookbook of 2021
A WBUR Here & Now Favorite Cookbook of 2021
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.

$55.00
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The Essential New York Times Cookbook: The Recipes of Record

Hardcover

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The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser
A KCRW Top 10 Food Book of 2021
A Minnesota Star Tribune Top 15 Cookbook of 2021
A WBUR Here & Now Favorite Cookbook of 2021
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.

Binding Hardcover

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