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| #97003 in Books | Claiborne, Craig | 1990-04-25 | 1990-04-25 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 9.25 x1.53 x7.38l,3.32 | File type: PDF | 800 pages | cookbook||10 of 10 people found the following review helpful.| One of the best cookbooks EVER|By Nycreader|I have all the NYT cookbooks and this is still the best despite the high doses of butter and cream.|5 of 5 people found the following review helpful.| Old favorites for a new generation|By Jones|My mom adores this cookbook, and I have some fond memories of eating things that have co
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 a...
You easily download any file type for your device.The New York Times Cook Book | Craig Claiborne. A good, fresh read, highly recommended.
