Continued: The Essential New York Times Cookbook

In a 1940 Sazerac cocktail, Hesser says the bitters “hover over the rye like a citrusy mist.” She warns the reader to avoid the Oriental Watercress Soup (1949) if pork liver is unavailable, and admits mistakes of her own: “I used globe artichokes rather than Jerusalems—somehow I failed to make the obvious connection between Palestine and Jerusalem.”

Most recipes are fairly recent, many from food notables and chefs, and there’s a nice balance of European, regional American, and global flavors. Many recipes contain serving suggestions, derived from other recipes in the book.

GIVE THIS TO: A reader, a lover of food heritage, a serious cook of at least intermediate skills. —Phoebe Wu

Delicious dish to try: Dijon and Cognac Beef Stew, pictured