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The New York Times International Cook Book
The New York Times International Cook Book Author:Craig Claiborne "It was my particular fortune where this book is concerned to have lived in the one city in the world that offered - and offers - in the private homes of its inhabitants and its restaurants the greatest variety of the world's dishes. It is true that several hundred of the recipes here were gathered in the course of several thousand miles of tra... more »vel around the world. Those recipes were painstakingly translated, measured, and put into workable form either in my own kitchen or in the test kitchen of the New York Times.
"But New York is the home of thousands of nationalities - socialites and diplomats and clerks and 'people who are just passing through.' I have known many of those who cared most earnestly about food and cooking, those who wanted to communicate their culture via their kitchen to the rest of the world. In their own kitchens here they adapted their cooking as authentically as possible to the American scene, and I shared many of the good things of their tables. It has been their extraordinary diversity and dedication to their own culture that remarkably simplified my task. And it is they who made a book of this scope - and accuracy - feasible."