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Nov 7, 2010 11:26 AM

THE ESSENTIAL NEW YORK TIMES by Amanda Hesser is my new favorite cookbook!

I just got my copy from Amazon last week and so far everything I cooked from it turned out great.
Amanda Hesser did a great job compiling the best recipes published in the NYT since the 1850's and the historical background and witty prose makes this book a pleasure to read and to cook from.
The moussaka was a favorite with my family. p.518
The chocolate Dump-it-cake is easy to make and delicious. p.781
The Roasted Feta with Thyme Honey simple and very tasty. p.92
The Roast Lemon Chicken was excellent hot and the next day for sandwiches. p.478
What are your favorite recipes in this book? Or recipes included that you knew already?

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  1. Hi Endivia,

    The ENYT cookbook will be next month's COTM selection. Just in case you are not yet aware! Sounds like it would be right up your alley.

    1. Mine too. So with you on this one! This book should be declared a national treasure. Love it! Thrilled that it is COTM for FEB. Will be posting on everything I have made in Feb.

      1. Sounds great! Would it be worthwhile for someone like me who is a very adventurous cook and is always looking for unique and complex recipes? It is on my Amazon wishlist but I have not ordered it as I am unsure whether it would be unique enough (I have hundreds and hundreds of cookbooks)...please enlighten me! :-)

        4 Replies
        1. re: chefathome

          chefathome, the book is taken from 150 years of New York Times recipes. Here's an article about the book

          Also, starting February 1, the COTM (Cookbook of the Month) thread here at Chowhound, Home Cooking will have several posters making and commenting (and sometimes photographing) recipes they've chosen from the book. Anyone can join in with absolutely no pre-anything. Just do a recipe from the book and post it in the appropriate, easy-to-find thread.
          Pay attention to said thread in February, then you'll maybe know if the book is for you.

          However, you said you want "complex and unique"-- this is more mainstream / tested / favorites, I think. You be the judge, of course!

          1. re: blue room

            Thanks for the info. I am familiar with some of the NYT and have been following the COTM thread but will definitely continue to do so. Just want to ensure I'm not doubling up on recipes I have in my other books. My favourite types of recipes are tedious and those that require interesting skills/techniques as I love to learn (i.e. French Laundry). Having said that, tested/favourite also has appeal! Our library is tiny and there are no bookstores for about 300 miles so have not personally flipped through this one yet...

            1. re: chefathome

              Chefathome--a couple of things. First of all, this book is indexed on Eat Your Books. You do not have to be a member of EYB to "browse" the recipe names and ingredients. This might give you a good idea of the kinds of recipes that are in the book, though, of course, you won't get a sense for techniques required. Also, if you want to "try" a few recipes, a number of them are available online, such as one in the ABCnews story blue room linked, as well as in the ENYTC thread at the top of the forum.



              1. re: The Dairy Queen

                Awesome - thanks so much! You've been a great help.

        2. >>>>Amanda Hesser did a great job compiling the best recipes published in the NYT since the 1850's<<<<

          By any chance does it include the recipe for a hazelnut pate that was in IIRC Craig Claiborne's second NYTC, i.e., the one from the 1980s?

          1 Reply
          1. re: Jay F

            Jay, if it's the one below you're looking for, no - it is not in Hesser's book.

            Liver pâté with hazelnuts
            from The New New York Times Cookbook by Craig Claiborne and Pierre Franey

          2. Hi, I am still loving this book and happy to see it as February's COTM!