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The New York Times Cook book by Craig…
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The New York Times Cook book (1961)

by Craig Claiborne

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1,008313,560 (3.97)38
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.… (more)

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» See also 38 mentions

Showing 3 of 3
The good thing about this book is that it has a lot of recipes, pretty much *just* recipes--no pictures, no engaging stories--so there's no filler. (I don't care how a dish looks after it's been fiddled over by a food stylist.) The down side is that many of the recipes are much heavier on the butterfat than I'm used to. Lots of butter, lots of cream. Also, some of them are a little cryptic but nothing that can't be overcome, "e.g. cook the vegetables in a small amount of boiling water." How much is "a small amount"? One cup? Two cups? (I guessed two cups. Everything worked.)

So--not for someone who needs incredible amounts of hand-holding or is entirely new to the concept of cooking, nor for anyone who eschews fat, but you get a lot of recipes that ought to work out with a little attention. ( )
  IreneF | Oct 23, 2014 |
An extremely comprehensive cookbook – nothing special, but there are hundreds of recipes. Most of these are quite easy to make – very clear explanations, some good basics. ( )
  janemarieprice | Oct 12, 2009 |
Good for the basics, but not especially interesting or innovative. ( )
  dianaleez | Feb 17, 2009 |
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Dedication
To Ruth P. Casa-Emellos,
for eighteen years The New York Times home economist
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Preface: M. F. K. Fisher, that redoubtable writer on food, once noted that the basis of French cuisine is butter, that of Italy olive oil, of Germany lard, and of Russia sour cream.
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Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
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