The New York Times International Cookbook

I am a cooking enthusiast, and have a very extensive collection of cookbooks. This book has been my absolute favorite for over a decade. This is the most useful cookbook I have ever owned. The number of recipies is incredible, and include plenty to keep the novice cook or professional level chef busy. Craig Claiborne is extremely reliable in providing recipies that work perfectly. Unusual ingredients are rarely required. There are many very unique recipies I have never seen variations of anywhere else that taste absolutely heavenly. Many different nationalities are covered. This cookbook is pure gold, and is the greatest cookbook ever written. This is far and above the most valuable cookbook in my collection.

That's the word for this cookbook. Every recipe I have attempted has been a winner the first time prepared. The meals I have presented from this cookbook have pleased some very tough critics.

We have lived or visited all over the world, and we have eaten some fantastic meals. This book tells you how to prepare the best of these meals, and they taste just like they did overseas. Every recipe results in the best meal you've ever tasted. Why this book is out of print is a total mystery to me. When we can find a copy, we give them as presents (normally to newlyweds), and we always get rave reviews. One problem: the recipes are time consuming--not many recipes lend themselves to after-work quickie meals. But if you have the time, the food is incredible!

This book has been my guide to international cooking for at least 15 years. I use it continually. Many of my family's favorites are from this book.