The New York Times Cook Book
by Craig Claiborne
"The New York Times Cook Book" by Craig Claiborne, Harper & Row, 1961. Hardcover in good condition, no dust jacket. A classic culinary reference from a renowned food editor, offering a wide array of recipes. Perfect for collectors and home cooks seeking a historical perspective on American and international cuisine.
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The book is in good condition with a sturdy binding and minor wear on the cover. There is no dust jacket present. The pages are clean with no inscriptions or library markings, making it a desirable copy for collectors and culinary enthusiasts.
About This Vintage 1961 Edition
"The New York Times Cook Book" by Craig Claiborne, published by Harper & Row in 1961, is a definitive collection of recipes that has influenced American culinary practices for decades. This edition, printed in New York, is a testament to Claiborne's expertise as a food editor and critic. While the specific edition is not clearly marked, the book remains a staple among culinary enthusiasts. Known for its comprehensive range of recipes, this cookbook covers everything from classic American dishes to international cuisine. The physical condition of the book appears well-preserved, with no visible dust jacket. This copy is a valuable acquisition for collectors and home cooks alike, reflecting the rich history of culinary arts as documented by The New York Times.
Publisher Information
Publisher
Harper & Row
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