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Ten years after the phenomenal success of her once-in-a-generation
cookbook, former The New York Times food editor Amanda Hesser
returns with an updated edition for a new wave of home cooks.
Devoted Times subscribers as well as newcomers to the paper's
culinary mother lode will find dozens of recipes to treasure:
Purple Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer
Pasta and a host of other classics, from 1940s Caesar Salad and
1960s flourless chocolate cake (Evelyn Sharpe's French Chocolate
Cake) to today's No-Knead Bread and Giant Crinkled Chocolate Chip
Cookies. Also included are fifty new but instantly iconic recipes,
including Samin Nosrat's Herbed Rice with Tahdig, Melissa Clark's
Simple Roast Turkey and Alison Roman's one-pot Spiced Chickpea
Stew. Hesser has tested and adapted each of the 1,000-plus recipes
and she highlights her go-to favourites from more than a
century's-worth of cooking tradition with wit and warmth. As Saveur
declared, this is a "tremendously appealing collection of recipes
that tells the story of American cooking."
MVVA’s 23-year story of transforming 85 acres of Brooklyn
waterfront into parkland that reconnects New Yorkers to the East
River Reclaimed from 1.3 miles of New York’s postindustrial
waterfront, Brooklyn Bridge Park is a place for escape, recreation,
and immersion in the natural world. Transforming parking lots and
crumbling piers into a living ecosystem, the project is an exemplar
of climate resilience, fiscal innovation, and joyful public space.
This book examines MVVA’s process of designing a park that went
from a remote possibility to an essential part of the city around
it.
Memorable moments with food collected by "one of the best of the
young food writers" (Jeffrey Steingarten, Vogue food critic). New
York Times Magazine food editor Amanda Hesser has showcased the
food-inspired recollections of some of America's leading writers
playwrights, screenwriters, novelists, poets, journalists in the
magazine. Eat, Memory collects the best stories and recipes to
accompany them. Ann Patchett confronts her stubbornness in a heated
argument she once had with her then-boyfriend, now husband, over
dinner at the famed Paris restaurant Taillevent. Tom Perrotta
explains how his long list of food aversions almost landed him in
an East German prison. Gabrielle Hamilton finds that hiring a blind
cook leads her into ethical terrain she wasn't prepared to
navigate. And poet Billy Collins muses over his relationship with a
fish he once ate. Also included are stories by Chang-rae Lee,
Patricia Marx, John Burnham Schwartz, George Saunders, Colson
Whitehead, Kiran Desai, Pico Iyer, and Heidi Julavits, among
others."
New York Times Magazine food editor Amanda Hesser has showcased the
food-inspired recollections of some of America's leading writers
playwrights, screenwriters, novelists, poets, journalists in the
magazine. Eat, Memory collects the twenty-six best stories and
recipes to accompany them.Ann Patchett confronts her stubbornness
in a heated argument she once had with her then-boyfriend, now
husband, over dinner at the famed Paris restaurant Taillevent. Tom
Perrotta explains how his long list of food aversions almost landed
him in an East German prison. Gabrielle Hamilton finds that hiring
a blind cook leads her into ethical terrain she wasn't prepared to
navigate. And poet Billy Collins muses over his relationship with a
fish he once ate.Also included are stories by Chang-rae Lee,
Patricia Marx, John Burnham Schwartz, George Saunders, Colson
Whitehead, Kiran Desai, Pico Iyer, and Heidi Julavits, among
others."
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