New York Times Cookbook

( 5 )

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 fresh herbs and food processor ...

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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 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.

This classic bestseller has been completely revised an d updated with hundreds of new, mouthwatering recipes.

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Editorial Reviews

From Barnes & Noble
The New York Times Cookbook, either its original or its recently revised edition, is a must have. I would even suggest that you might want to have both. Culled from the pages of the newspaper and the legendary Craig Claiborne's own files, this is a grouping of over 1,500 recipes featuring American cooking at its best.
Booknews
New edition of a fine reference. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780060160104
  • Publisher: HarperCollins Publishers
  • Publication date: 4/28/1990
  • Edition description: REV
  • Edition number: 2
  • Pages: 800
  • Sales rank: 144,493
  • Product dimensions: 7.62 (w) x 10.88 (h) x 1.76 (d)

Customer Reviews

Average Rating 5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Posted February 13, 2010

    I Also Recommend:

    The one cookbook.

    My wife and I own literally hundreds of cookbooks. If I were allowed only one (perish the thought) I would select the NYT Cookbook.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 10, 2013

    It's the best

    I already have one, this is for my son who at the advanced age of 28 has taken up cooking more than frozen dinners. I use it all the time from soups to appetizers to some of the yummiest desserts on the earth!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 7, 2003

    One of the best!

    I pretty much learned to cook from this book. Simple instructions, classic but easy versions of many dishes. Great baking recipes! The classic muffins can't be beat.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 10, 2001

    On of my most valuable resources

    I have for years found this cookbook to be the one I go to first when looking for a new idea.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 2, 2012

    No text was provided for this review.

Sort by: Showing all of 5 Customer Reviews

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