New York Times Cookbook

by Craig Claiborne

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: 2.74 lbs.
• Dimensions: 1.8" x 7.8" x 9.5"

Customer Reviews

unbelievable

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.

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.