The New York Times Cookbook by Craig Claiborne

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.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

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