Here is a 1st Edition/1st Printing of the 1990 classic hard cover cookbook titled... The New York Times Cookbook By Craig Claiborne with 799 pages - ISBN 0060160101
This cookbook is in lightly used condition for its age with some repairs to the dust jacket from a few tears. Some wear and kitchen soil to the edges and tips of the covers from reading and re-shelving. INSIDE the pages are at least 99% free of any marks, stains or wriitng.
This classic bestseller--nearly three million copies sold--has been completely revised and updated with hundreds of new, mouth-watering recipes, from family meals to formal dinner parties.
Chapters include: - appetizers, soups, meats, poultry, seafood, egg, cheese, rice and pasta dishes, vegetables, salad and salad dressings, sauces and butters, breads and pastry, preserves, desserts, cheese, wine, beverages, spices and garnishes, weights and measures, including a table of foreign equivalents.
As Claiborne notes in his new preface, the American food scene has changed drastically since his New York Times Cook Book brought many of us our first taste of quiche, ratatouille, and satay sauce back in 1962. For this edition, 40% of the recipes have been replaced and others modified to accommodate new tastes, newly introduced dishes (such as couscous), newly available ingredients (fresh ginger root, for example), and new technology. (Claiborne specifically mentions the food processor.)
This is just one of over 1,000 cookbooks in my store so please see them all!
REMEMBER----cookbooks are mailed via media rate mail to give you the best deal on shipping. The down side is that media rate mail can take up to three weeks for delivery!
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