Amanda Hesser, food columnist and editor at the New York Times for more than a decade, celebrated the launch of her new book, The Essential New York Times Cookbook, at Kendall College with about 75 guests on November 9. A cookbook unlike any other, it encompasses both innovative and classic recipes, celebrating the breadth of America’s evolving relationship with food. Guests were treated to a tasting of some Chicago chefs’ favorite recipes from the book, including:

• Chef Dirk Flanigan of The Gage and Henri – Fried Sweetbreads with Maitre D’Hotel Sauce  (page 506); Anton Mosimann’s Braised Brussels Sprouts in Cream (page 232)
• Chef Leonard Hollander of Marion Street Cheese Market – Rabbit in Mustard Sauce (page 466); Fennel and Blood Orange Salad (pages 195-196); Confit de Canard (page 531)
• Chef Matt Eversman of Saigon Sisters – Wok-Seared Spicy Calamari Salad (page 443)
• Chef Thomas Meyer of Kendall College’s School of Culinary Arts – Blue Cheese Dip (page 50); Shrimp Canapes a la Suede (page 55)

See photos from the event.