Six years, with my food52 partner Merrill Stubbs working as my assistant. How long did it take you to complete this book? I felt like I had to dig through the archives of recipes and try to cover that whole period. The New York Times has been writing about food for 150 plus years. It wasn’t meant to redo the Craig Claiborne cookbook. The New York Times had been covering it extensively and it seemed to make sense to do a book about all of this. All sorts of big changes and micro-trends have happened in regards to food since 1961. There’s been a food renaissance our food culture has evolved enormously since then: We’ve learned about seasonal cooking, we’ve become proponents of local food-cooking and shopping locally, we’ve gotten into Spanish cooking, we’ve become obsessed with sea salt, and smoked paprika. It was a big hit when it came out but so much has changed since. It occurred to us that, well, that was a long time ago. We kept talking and the original New York Times Cookbook from 1961, written by Craig Claiborne, came up. She asked me if I had any ideas for food books, and I really didn’t. The idea originated over lunch with an editor from the New York Times. Where did the idea for The Essential New York Times Cookbook come from? The main thing I’m working on really is building food52 into a business. Current reads: Spoon Fed by Kim Seversonįinishing up the first food52 cookbook with my co-founder for the project, Merrill Stubbs.Top restaurants/chefs: Fergus Henderson and his St John Restaurant in London, Boulettes Larder in San Francisco, and Quimet & Quimet in Barcelona.Top reads/authors: The Transit of Venus by Shirley Hazzard, John Berger’s Pig, Earth, Cooking in Ten Minutes by Edouard de Pomiane, The Gastronomical Me by MFK Fisher.She is also the co-founder of, an online community and recipe database for food lovers and cooks. Amanda Hesser is a food columnist and editor for the New York Times. Photo by Marissa Bell Toffoli (2010).Īn introduction to the editor of The Essential New York Times Cookbook: Classic Recipes for a New Century (WW Norton & Company, 2010), and author of the award-winning Cooking for Mr. " 'Antipodean Eyes': Ways of Seeing in Shirley Hazzard's The Transit of Venus". "Characters like planets in orbits around the sun". "Love Story Electrifies Beneath The Silhouette 'Of Venus' ". "The Year in Reading: Shirley Hazzard's "The Transit of Venus" ". "Book of a lifetime: The Transit of Venus by Shirley Hazzard". "A Modern Classic Addresses Elemental Questions About Love and Power". ^ "A Look Back at Shirley Hazzard's The Transit of Venus".The only advantage he will accept is that bestowed on him by his own strength of character. For a person of Ted’s moral fibre, the end will never justify the means. The novel is a call to resist vulgar power, the type gained through reduction, through first impressions, through stereotype or quick certainty. Ted Tice rejects the accidental (and thus cheap, illusory and illegitimate) power offered by merely perceiving another’s weakness and exploiting it. The novel is about the greater humanity that one gains by refusing glibness, resisting the cheap shot. The Sydney Review of Books wrote of the novel: Meanwhile Grace settles into marriage with an officious bureaucrat Christian Thrale. A young astonomer, Ted Tice, falls in love with Caroline, and the next thirty years of his life are dedicated to his pursuit of her, however Caroline prefers the unscrupulous Paul Ivory, a playwright. Two orphaned Australian sisters, Caroline and Grace Bell emigrate to England in the 1950s. It won the 1980 National Book Critics Circle Award. The Transit of Venus is a 1980 novel written by Australian author Shirley Hazzard.
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