New york times cookbook 1961 edition

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new york times cookbook 1961 edition

The New York Times Cook Book by Craig Claiborne

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. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All 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. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.
File Name: new york times cookbook 1961 edition.zip
Size: 79584 Kb
Published 17.01.2019

The New York Times Magazine: Kitchen 4B - The New York Times

The New York Times Cookbook by Craig Claiborne () [Craig the more recent versions, they never fail to please and most have ingredients that are .
Craig Claiborne

The New York Times Cookbook

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. Imagine having a single searchable index of all your recipes — both digital and print! Notable recipes in addition to featherbooks' list below: arroz con pollo, coconut cream pie, lemon meringue pie. There is a subsequent edition of this book from the 90s, as I recall that's also indexed on EYB.

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Since it was first published in , 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. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced. Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All 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.

Since it was first published in , The New York Times Cook Book, pages; Publisher: William Morrow Cookbooks; Revised edition (April 25, ).
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The lowest-priced item that has been used or worn previously. The item may have some signs of cosmetic wear, but is fully operational and functions as intended. This item may be a floor model or store return that has been used. See details for description of any imperfections. It has a lot of everyday recipes that I was looking for; however, it has many that are a little over the top fancy for me. I guess it all depends on your taste.

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