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.
[1] 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.
[5] In a 2010 review by Saveur magazine the book received accolades as consisting of a "tremendously appealing collection of recipes that tells the story of American cooking".
[1] A revised edition titled The Essential New York Times Cookbook: Lovingly Revised and Exceedingly Cookable was published in November 2021, which was expanded to include some new recipes.
Some of the 19th century recipes were derived from reader submissions to The New York Times.