The New York Times Cook book Author:edited by Craig Claiborne The New York Times Cook Book is the first quality cook book for daily use in the home kitchen. In 717 pages it gives nearly 1500 recipes for all occasions, selected from more than 10,000 that have appeared in The New York Times, and prepared and tested by the Times food staff and kitchens. It is beautifully illustrated with 16 pages in full co... more »lor and 133 black-and-white photographs, many of which accompany the recipes and cooking procedures.
The New York Times Cook Book contains traditional American recipes and selected recipes from twenty different countries. The recipes are clearly presented and suitable for many different occasions ranging from a wide variety of family meals to the most formal dinner party. Craig Claiborne, the editor, discusses wine and the uses of spices, herbs and garnishes.
The New York Times Cook Book has been produced and designed to be as attractive as it is useful. It contains a complete index with essential cross-referencing. In every respect this is a superb cook book to give, to own, and to use over the years.« less