Amanda Hesser Books In Order

Publication Order of Non-Fiction Books

Publication Order of Food52 Cookbook Books

Publication Order of Anthologies

Amanda Hesser
Amanda Hesser is an American food writer, cookbook author, editor, and entrepreneur. She is the CEO and co-founder of Food52 and author of The Essential New York Times Cookbook, a New York Times bestseller.

After she finished her first book in 1997, she was hired as the food reporter for The New York Times where she penned over 750 stories. During her time at the Times, she wrote about Costco’s influence on the wine industry, and how the Farmer Consumer Advisory Committee made choices for the New York City Greenmarket.

Amanda was featured in Food & Wine’s 40 Under 40 list, had a cameo as herself in the movie “Julie & Julia”, and was named by Gourmet magazine one of the 50 most influential women in food.

“Cooking for Mr. Latte: A Food Lover’s Courtship with Recipes” is a non-fiction book that was released in 2003. This is a delightfully modern dating tale, recipes included. It is the true tale about the courtship between Amanda and Tad Friend, the titular Mr. Latte. Much of the book was written in installments for the New York Times Magazine, however fan’s of her writing are going to be happy to learn that there are plenty of new recipes and stories for them to pick this up. Her story ends happy ever after, however has enough ups and downs to still be interesting. It’s not all about Mr. Latte.

Food is an important part of Amanda’s life, although it wasn’t for Mr. Latte when they first met, making for some of the downs in their ups and downs, however it isn’t until you notice just how seamlessly Amanda weaves her meals into her tale that you realize just how much our lives and memories revolve around food. Then by the time you get to the recipes, you’ve salivated over all the dishes and grown emotionally attached.

From the Ginger Duck her future mother-in-law made the first time they met to her own mom’s Chocolate Dump-It Cake, you will love how Hesser pays such close attention and shares these recipes so generously. Filled with everything from old fashioned treats from her grandma’s kitchen to dishes from some of New York’s hottest dining spots, here is an entertaining read sure to wind up in your kitchen.

“The Essential New York Times Cookbook: Classic Recipes for a New Century” is a non-fiction book that was released in 2010. All of the best recipes from 150 years of distinguished food journalism. It’s a volume to takes its place in America’s kitchens right alongside “How to Cook Everything” and “Mastering the Art of French Cooking”.

Amanda brings her expertise and signature voice to this compendium of delicious and influential recipes from home cooks, chefs, and food writers. Devoted Times subscribers are going to find the many treasured recipes they’ve cooked for years. Pamela Sherrid’s Summer Pasta, Plum Torte, David Eyre’s Pancake. Along with favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics (from 1960s flourless chocolate cake to 1940s Caesar salad to today’s fave bean salad and no-knead bread).

Amanda’s cooked and updated each and every single one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her fascinating and witty headnotes share what makes every recipe so special. This is one for the people that grew up in the kitchen with Claiborne, for curious cooks that want to serve up a 19th century raspberry granita to their buddies, and for the new cook that needs a book which explains it all from how to roll out dough to how you flow roast fish. It’s a volume that’ll serve as a lifelong companion.

“The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks Volume 1” is a non-fiction book that was released in 2011. All the best cooks are home cooks. Amanda Hesser and Merrill Stubbs, accomplished food editors and writers had a mission: to celebrate and find the best home cooks in the country. Every week for 52 weeks, they ran recipe contests on their site, Food52.com, and the 140 winning recipes make this book up.

They include: Simple Summer Peach Cake, Wishbone Roast Chicken with Herb Butter, Double Chocolate Espresso Cookies, and Secret Ingredient Beef Stew.

These recipes prove the truth that great home cooking does not have to be precious or complicated in order to be memorable. This book captures the community spirit which has made Food52 such a success. It features Merrill and Amanda’s thoughts and tips on each and every recipe, plus reader comments, behind-the-scenes pictures, and portraits of the contributors, putting you right into the kitchen with some of the most talented cooks in America.

“A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead” is a non-fiction book that was released in 2016. An inspiring and smart cookbook that shows how to shop, plan, and cook for dinners (desserts and lunches too) all throughout the week. The secret is to cook ahead.

Merrill and Amanda pull off their home cooked dinners with stunning regularity with their families. However they do not cook every night.

Beginning with flexible base dishes they make on the weekend, Merrill and Amanda mix, match, and riff in order to create new lunches, dinners, and even desserts throughout the week. Blistered tomatoes are served first as a side, then become a sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, then gets paired up with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and along with couscous and zucchini for a pack-and-go salad.

Merrill and Amanda’s seasonal plans give you everything that you need to set yourself up well for the whole week, with cooking timelines and grocery lists. They also share such clever tips and tricks for much more confident cooking, showing exactly how elements can work across seasons and menus in order to fit your market or mood, and how to be scrappy with whatever is left in the fridge. These building blocks form the whole book, the key to being happier and smarter while cooking that leaves you with never ending possibilities for the coming week.