The New York Times Cook Book

Claiborne, Craig

New York, 1961

By Harper & Row
$25.00 CAD
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Details

Hard Covers, Brodart-wrapped dust jacket, 717 pages, 7x9.5 in [17x24 cm], includes recipe index.

Condition

Dust jacket: rubbed, creased, chipped, few closed tears.
Book: pages age tanned.
Notes

A classic 1961 cookbook offering over 700 pages of tested recipes, cooking techniques, and culinary guidance. Claiborne, a celebrated food critic, emphasizes classic dishes, practical kitchen advice, and foundational skills.
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