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The Essential New York Times Cookbook: Classic Recipes for a New Century

Essential indeed! Pulisher's Weekly call it, "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." This book is destined to take a place next to Julia Child's 'Mastering the Art of French Cooking' in the kitchen's of the most dedicated cooking enthusiasts, covering more than 150 years of culinary times. The perfect gift for any food lover, certain to be much-thumbed for many years to come. 'The Essential New York Times Cookbook' is well worth having simply as a reference to recipes originated by some of the world's greatest chefs and most famous food writers. But it is Amanda Hesser's enjoyable prose that makes the book a good read even when you're not immediately ready to don a cooking apron. About Amanda Hesser Amanda grew up in a family where everyone, including her father, cooked. In college, she worked at a bakery on Saturday nights and drove a truck around Boston at dawn, delivering the bread. She later worked in bakeries and restaurants in Germany, Switzerland, Italy and France. After writing her first book, The Cook and the Gardener, Amanda was hired by the New York Times as a food reporter. In 11 years, she wrote more than 800 stories for the Times, published another book, Cooking for Mr. Latte, based on a column she wrote about her courtship with her husband, and was deemed the "evil foodie darklord" by Gawker (a title she humbly cherishes). Her third book, Eat, Memory, was published in 2008. She spent 6 years working on 'The Essential New York Times Cookbook' and managed to play herself in the film, "Julie & Julia." Sold through Amazon Details   Options   Quantity 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

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