New York Times

Looking to start the year off with a new recipe, how about 1000+ new recipes? The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser has just that, and more! Hesser is a former food editor for the New York Times and wrote 6 cookbooks prior. With nearly 1000 pages, 50 timeless photos, and a detailed timeline, this book is any foodie’s dream. Hesser went above and beyond with this book, including simple details such as conversion tables, handy substitutions/tips, USDA recommended safe minimum internal temperatures, and traditional cookbook doneness charts on both the front and back of the inside cover. Amazon raves about this book, stating that “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”. Hesser has spoken with many of the original chefs, and taste tested every dish; she even included 120 of her very own recipes. To find this book in our collection, look for the call number, “641.5 Hes,” or check out our digital resource - Overdrive.