The New York Times Cook Book Author:Craig Claiborne A collection of nearly 1500 recipes that have appeared in the pages of The New York Times between 1950 and 1960. Covers Soups, Meats, Poultry, Fish & Shellfish, Vegetables, Sauces, Breads, Desserts and much more. — Recipes for dishes ranging from appetizers to desserts, with the kind of simple, clear instructions that virtually guarantee success ... more »the first time you try them.
Includes 133 black-and-white photographs, many of which accompany the recipes and procedures. A practical, useful, all-purpose cookbook for daily use as well as special occasion cooking.
The New York Times Cook Book contains traditional American recipes and selected recipes from twenty different countries...suitable for many different occasions ranging from a wide variety of family meals to the most formal dinner party...In every respect this is a superb cook book to give, to own, and to use over the years.« less