The New York Times Dessert Cookbook

The New York Times Dessert CookbookWhen the food sections run in the newspapers every week, I usually skim through them to see if any recipes catch my eye before going back and reading through the articles. Naturally, baking and dessert recipes tend to catch my eye more than others. The problem with collecting newspaper recipes is that they are very hard to organize. This is true even if you have a nice recipe binder to store them in – after all, a notebook full of clippings doesn’t index itself. This is precisely why it is wonderful to have a compendium like The New York Times Dessert Cookbook, where all those dessert recipes from well known chefs and popular cookbooks are neatly bound together, indexed and easy to reference.

The cookbook includes cakes, cookies and brownies, souffle, crisps, pies, fruit desserts, “fancy desserts,” custards, puddings, frozen desserts and candies. In other words, you get a little bit of everything. Most of the recipes stand alone with just a small attribution to their source, but there are a few in each chapter that are accompanied by the article where they were originally featured, so you get some good background on those dishes (or the cook who created them) as well. The recipes are fairly straightforward and easy to follow, having been previous streamlined for publication. There aren’t too many photos, but that’s often the case with newspaper recipes, so it’s not entirely unexpected.

In addition to the dessert recipes, there are a handful of other tidbits from the Times that complement the sweets. For instance, you’ll find some notes about wine from Eric Asimov and  a couple of pieces by Amanda Hesser about useful kitchen/baking equipment. Again, they’re nice pieces to have on file and this is a convenient way to find them – even though you’ll lose a bit of the novelty of discovering a long-lost clipping underneath the fridge when you finally get around to cleaning under there!


  1. I saw this too and thought what a wonderful book! I still have to get it but I plan too.

  2. If you go to you can get new or slightly used copies for under 10.00 (including shipping)

  3. Awesome! I’ve found a few favorites in the baked goods from NY Times! Definitely a book to put on my wish list!

  4. While I think this idea is great, what I’d prefer is an electronic version of a cookbook. As you indicated, it is difficult if not impossible to manage clippings and I also think it is tough to manage shelves of cookbooks. Most papers are doing online versions these days and I can copy and paste the recipe into a document and store that document in a more efficient manner electronically than I can with a lot of books or clippings. I’m sure a good argument is probably illegal sharing or pirating but you can do that with typing the recipes or copying the books. And I’m willing to pay for an electronic copy but I can’t deal with 50 cookbooks to keep track of where that recipe I loved is. I can barely remember them with all 10,000+ in an easy format and search option. I love to browse cookbooks and I’m sure there are people who prefer that medium but give the electronic lovers an option as well!

  5. I just love to look at the pictures in cookbooks :) It’s comforting (and makes me wish I had a live in cook). Guess I’ll add this one to my ever growing collection.

  6. I find it interesting that Linda commented about wanting an electronic cookbook. Although I like ebooks for reading novels, I had often thought I would not like one for cookbooks because I would worry about splashing milk or something on my ebook reader. Maybe I make an cook book ebook some day and give it a try.

  7. Hi, I love cooking ( one of my favorite activities) :D

  8. Although I love looking at the pictures if for no other reason than to at least know what it’s supposed to look like, some of my best cookbooks have zero, nada, none – no way jose pictures. This one sounds like a good book and I’m such a sucker for a good cookbook.

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