In late May 2017, The New York Times announced that it was eliminating the post. It has been published weekly in The New York Times Book Review since October 12, 1931. Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. In the 21st century, it has evolved into multiple lists, grouped by genre and format, including fiction and non-fiction, hardcover, paperback and electronic. The editors of The Times Book Review choose the best fiction and nonfiction titles this year. The first national list was published on September 9, 1945 in The New York Times Book Review and was compiled according to reports from leading booksellers in 22 cities. Arthur Ochs Sulzberger Jr. announced: "The public editor position, created in the aftermath of a grave journalistic scandal, played a crucial part in rebuilding our readers’ trusts by acting as our in-house watchdog. This methodology has remained essentially the same to this day, although the exact process is a trade secret. Follow New York Times Books on Facebook, ... check out the 25 best children’s books of 2020. The New York Times Best Seller list is widely considered the preeminent list of best-selling books in the United States. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

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