Cookbooker Challenge

Together, we cook the book!
Cookbooker is delighted to announce our newest challenge, The Essential New York Times Cookbook,by Amanda Hesser. This book explores the wonderful array of recipes the Times has contributed to food culture and the kitchens of the nation (and world) for the past 150 years. Curated, cooked and updated by Amanda Hesser, the more than 1000 recipes span the history of American cooking.

How does the challenge work?
Sign up for a free Cookbooker account (if you don't already have one) and start cooking from the book. Every review you contribute to Cookbooker contributes to the effort and qualifies you to win a prize. Two reviewers chosen at random will get a fine cookbook chosen from among this and previous challenges. Please review the rules and details.

The Essential New York Times Cookbook

Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. - From Amazon.com.

The Essential New York Times Cookbook on Cookbooker »

Challenge Stats

Recent Reviews

Rigatoni with White Bolognese reviewed by kaye16

Very good stuff. It takes a bit of time, but nothing is difficult. - I had about 1.25# meat, 5% ground beef and Hazan's Homemade Sausage, so adjusted quantities for this. - No carrots in house; I added some dried celery leaves to the carrots and onions. - Takes a bit of time, but there's nothing difficult... read more »

Sweet-and-Sour Salmon in Almond Prune Sauce reviewed by kaye16

This was really delicious. (Maybe everything with pomegranate molasses is delicious?) Quick and easy to make, although you don't have much spare time for fiddling with other courses. Definitely a do-me-again. read more »

Amazon Cake (Cocoa Cake) reviewed by kaye16

Looking for a quick cake, preferably chocolate, I found this. Easy to make. Was still moist on the third (and last) night. read more »

Potato "Tostones" (Flattened Potatoes) reviewed by kaye16

These were good, if tedious to make. For the fat, I used fat rendered for a duck breast I cooked recently. read more »

Fish Steamed over Vegetables and Fresh Herbs reviewed by kaye16

This was pretty good, but doubt if I'd make it again. My half recipe still made an enormous amount of veggies. We didn't manage to eat them all. Easy to do, but lots of chop-chop. read more »

See all reviews »

Previous Challenges

The Olive and the Caper by Susanna Hoffman
Rick Bayless's Mexican Kitchen by Rick Bayless
The Food of Morocco by Paula Wolfert and Couscous and other Good Food from Morocco by Paula Wolfert
The Pie and Pastry Bible by Rose Levy Beranbaum
The Barefoot Contessa Cookbook by Ina Garten
Grilling recipes for summer
Smitten Kitchen (Food Blog) by Deb Perelman
The Moosewood Cookbook by Molly Katzen
The Zuni Cafe Cookbook by Judy Rodgers
High Flavor, Low Labor by J.M. Hirsch
Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Daliwhal
Ad Hoc at Home by Thomas Keller
Peter Reinhart's Artisan Breads Everyday by Peter Reinhart

Recipes to Review

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