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The New York Times Cookbook, by Craig Claiborne
Download PDF The New York Times Cookbook, by Craig Claiborne
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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.
- Sales Rank: #498657 in Books
- Published on: 1961-10
- Ingredients: Example Ingredients
- Number of items: 1
- Dimensions: 11.11" h x 1.11" w x 6.11" l,
- Binding: Hardcover
- 797 pages
Most helpful customer reviews
5 of 5 people found the following review helpful.
The Most Used CookBook in My Collection
By A Customer
This book is great. Whenever I'm stumped for something new, and want to get out of our food rut, I open this book and always find something great.
Recipes are always a crowd pleaser, with compliments galore! Toss that Joy of Cooking and turn to this. Recipes aren't complicated and range from great Sea Bass to orange sorbet. YUM!
6 of 8 people found the following review helpful.
Good Every Day Cook Book
By Joshua Glasser
Did you ever find yourself wondering was it 3 minutes for 5 minutes for a softboiled egg? or what should I do with these chicken legs? Well this cook book answers this level of questions, and the answers are easy to find. Sorry if you are looking for fancy recipes with great pictures this isn't it. But for a reference for all the basic recipes this book is top notch, plus I really like the chicken country captain recipe.
3 of 4 people found the following review helpful.
New York Times Cookbook
By Wendy F
There are a few cookbooks everyone should have in their collection. This is one of those. Craig Claiborn has put together some wonderful recipes, classics really. The advise and information in this book is also very helpful.
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