International Cook Book

The book is in fair condition with noticeable wear on the green hardcover, including some staining and edge wear. The spine remains intact, ensuring the book's durability. There is no dust jacket present. The pages are clean with no inscriptions or library markings, preserving the book's original content and illustrations.

The New York Times International Cook Book by Craig Claiborne, published by Harper & Row, Publishers, Inc. in 1971, is a comprehensive collection of international recipes. This edition, illustrated by James J. Spanfeller, brings a global culinary experience to the home kitchen. Claiborne, a renowned food editor and critic, offers a diverse array of dishes, reflecting his extensive knowledge and passion for worldwide cuisines. This book serves as a valuable resource for both amateur cooks and seasoned chefs interested in exploring culinary traditions from around the globe. While it lacks a dust jacket, the hardcover edition remains a sturdy and reliable addition to any cookbook collection. With its focus on authenticity and variety, this edition stands out as a testament to Claiborne's influential role in culinary journalism.