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The Essential New York Times Cookbook
''The Essential New York Times Cookbook'' is a cookbook published by W. W. Norton & Company and authored by former '' The New York Times'' food editor Amanda Hesser. The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in ''The New York Times'' (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's publication. The book has recipes dating from the mid 1850s, when ''The New York Times'' first began publishing topics about food and recipes. The book has been described by some sources as an update to the 1961 book ''The New York Times Cookbook'' that was authored by Craig Clairborne. However, the book's overall format is in a different style, and the book has also been described as having "nothing to do with Claiborne save for the occasional inclusion of one of his recipes". Hesser also states in the book's introduction that it is "not an update of Clairborne's book". The book cove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amanda Hesser
Amanda Hesser (born 1971) is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of '' The New York Times Magazine'', the editor of ''T Living'', a quarterly publication of '' The New York Times'', author of ''The Essential New York Times Cookbook'' which was a ''The New York Times'' bestseller, and co-founder and CEO of Food52. Biography After finishing her first book, in 1997, Hesser was hired as a food reporter for '' The New York Times'' where she wrote more than 750 stories. While at the ''Times,'' Hesser wrote about the influence of Costco on the wine industry, and how the Farmer Consumer Advisory Committee made decisions for the New York City Greenmarket. She was also among the first to write about Ferran Adrià of El Bulli in a major American publication. Hesser was involved in two cases of conflict of interest while working at the ''Times''. In 2004, she awarded the restaurant Spice Market a three-star rating withou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Publishers Weekly
''Publishers Weekly'' (''PW'') is an American weekly trade news magazine targeted at publishers, librarians, booksellers, and literary agents. Published continuously since 1872, it has carried the tagline, "The International News Magazine of Book Publishing and Bookselling". With 51 issues a year, the emphasis today is on book reviews. The magazine was founded by bibliographer Bibliography (from and ), as a discipline, is traditionally the academic study of books as physical, cultural objects; in this sense, it is also known as bibliology (from ). English author and bibliographer John Carter describes ''bibliography ... Frederick Leypoldt in the late 1860s, and had various titles until Leypoldt settled on the name ''The Publishers' Weekly'' (with an apostrophe) in 1872. The publication was a compilation of information about newly published books, collected from publishers and from other sources by Leypoldt, for an audience of booksellers. By 1876, ''The Publishers' Weekly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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