I came across this cookbook when I was writing the post for Purple Plum Torte and down an internet rabbit hole I happily went. The Kindle version is only $1.99 versus the hardcover at $28.99, so who could resist? Instant gratification at its finest.

The book is a compendium of recipes published by the New York Times since 1850 by the former food editor for the New York Times, Amanda Hesser. The recipes have been carefully curated for popularity and updated to account for modern methods and ingredients. It’s utterly fascinating, especially for history and information junkies like me. The timelines of how American tastes and customs in food have changed over the years is riveting. Here is but one of them:

And how some things have not changed. Like this excerpt:

I have thought for years that inattention to the quality of food served at home (and cooking in general, for that matter), was a modern phenomenon brought about by hectic lives and busy schedules. Apparently not! It was a thing in 1932!

The book is a joy to read, being beautifully written in a warm, humorous and approachable style. I’d highly recommend it to anyone who loves to read and eat.