Former New York Times editor Amanda Hesser tested more than 1,400 recipes to create this newly revised cooking compendium that will keep your plates full for the next decade (or five). With a mix of familiar cuisines, dishes from around the world, and 120 newly added recipes reflecting recent changes in American food culture, this grand tome will be devoured by beginner and seasoned chefs alike. Each recipe begins with a fascinating and often humorous introduction from Hesser, followed by ingredients, measurements, serving size, instructions, cooking notes, serving suggestions, and the original creator of the recipe. Foodies may find that this signed cookbook is the only one they'll ever use again—at least until the next revision!