The New York Times Cook Book Author:Claiborne, Craig During the course of a single year, The New York Times published more than a thousand recipes. They come from endless sources. Many are translated and adapted from European books on food, others are borrowed from already published regional recipes of America. Some are "heirlooms" from family recipe books and others have been created in The Times... more » test kitchen.
This book is a collection of nearly fifteen hundred selected recipes that appeared in the pages of The New York Times between 1950 and 1960.« less