New York Times Cookbook
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Book Overview
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...
Format:Hardcover
Language:English
ISBN:0060160101
ISBN13:9780060160104
Release Date:April 1990
Publisher:William Morrow & Company
Length:800 Pages
Weight:3.20 lbs.
Dimensions:1.8" x 7.8" x 9.5"
Customer Reviews
2 ratings
unbelievable
Published by Thriftbooks.com User , 24 years ago
I NEED to have a copy of this cookbook. My old book -- and I mean OLD -- and frayed and stained and... was lost in a move and I am LOST without it. PLEASE let me know how I can find it. When will it reprint? What's a cook to do? I really miss my old friend in the kitchen. There is no cookbook like it and I have several. It is the best resource I've ever owned. PLEASE HELP.
The best all around cookbook ever printed.
Published by Thriftbooks.com User , 25 years ago
The "New York Times Cookbook" is without peer in my opinion. I have never found a single reciepe that failed to live up to our expectations. Everything has been easy to follow and well explained for the professional to the amateur like myself. We have used this guide to great food for several years now so this is no quick judgement and I can heartily recommend it to all fortunate enough to secure a copy.
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