The New York Times Cook Book

FROM OUR EDITORS

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.

ANNOTATION

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

FROM THE PUBLISHER

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.

FROM THE CRITICS

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