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Books : New York Times Cookbook
Back
Binding: Hardcover
Dewey Decimal Number: 641.59
EAN: 9780060160104
Edition: Revised
ISBN: 0060160101
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 800
Publication Date: April 25, 1990
Publisher: William Morrow Cookbooks
Release Date: April 25, 1990
Studio: William Morrow Cookbooks
Related Items:
Editorial Review:
Product Description:
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.
Rating:
- New York Times Cookbook
I own/buy a lot of cook books but this is still my number one favorite!
Rating: - Like Replacing an Old Friend
This cookbook is an updated version of and replaces the New York Times Cookbook that I lost in the post-Hurricane Katrina flooding in New Orleans. It feels like a replacement for an old friend with the recipes I most enjoyed still there plus some additional ones.
Rating: - Don't Lose This Cookbook!
Several years ago, I went on a cleaning spree and ditched my falling apart copy of the New York Times Cookbook. What a mistake! It is the most wonderful cookbook I've ever used. Unfortunately, I couldn't recall the title (hard to believe), and have been without this gem for too long. Thanks to the Amazon "Look Inside," I was able to read the index and identify my old friend. I can't wait to try the Madras Chicken Curry and Kung Pao Shrimp with Cashews again. Try this book for yourself - you'll ... Read More
Rating: - the best
This is the one greatest cookbook I have ever owned. There is nothing in it that doesn't come out perfectly! I had lost my copy in moving, and purchased it again. Try the Cod Provencal, even you hate anchovies!
Rating: - One of my top 5 cookbooks.
This book is full of recipes that aren't difficult to make.
I own more than 300 cookbooks, and this one is used all the time by me.
There are NO PHOTOS, which is fine by me. I don't need photos to cook.
Every single thing I have made from this book comes out AMAZINGLY good.
NYT also made an international cookbook. The two together are a lovely gift....such a practical book.
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New York Times Cookbook
by: Craig Claiborne
Our Price: 382,690.00
Prices excluding shipping charge.Availability: Usually ships in 24 hours
Dewey Decimal Number: 641.59
EAN: 9780060160104
Edition: Revised
ISBN: 0060160101
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 800
Publication Date: April 25, 1990
Publisher: William Morrow Cookbooks
Release Date: April 25, 1990
Studio: William Morrow Cookbooks
Related Items:
- Joy of Cooking: 75th Anniversary Edition - 2006
- Silver Palate Cookbook 25th Anniversary Edition
- The New York Times 60-Minute Gourmet
- How To Cook Everything: Simple Recipes for Great Food
- The New Basics Cookbook
- see more
Editorial Review:
Product Description:
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.
Average Rating:
Rating:
- New York Times CookbookI own/buy a lot of cook books but this is still my number one favorite!
Rating:
- Like Replacing an Old FriendThis cookbook is an updated version of and replaces the New York Times Cookbook that I lost in the post-Hurricane Katrina flooding in New Orleans. It feels like a replacement for an old friend with the recipes I most enjoyed still there plus some additional ones.
Rating:
- Don't Lose This Cookbook!Several years ago, I went on a cleaning spree and ditched my falling apart copy of the New York Times Cookbook. What a mistake! It is the most wonderful cookbook I've ever used. Unfortunately, I couldn't recall the title (hard to believe), and have been without this gem for too long. Thanks to the Amazon "Look Inside," I was able to read the index and identify my old friend. I can't wait to try the Madras Chicken Curry and Kung Pao Shrimp with Cashews again. Try this book for yourself - you'll ... Read More
Rating:
- the bestThis is the one greatest cookbook I have ever owned. There is nothing in it that doesn't come out perfectly! I had lost my copy in moving, and purchased it again. Try the Cod Provencal, even you hate anchovies!
Rating:
- One of my top 5 cookbooks.This book is full of recipes that aren't difficult to make.
I own more than 300 cookbooks, and this one is used all the time by me.
There are NO PHOTOS, which is fine by me. I don't need photos to cook.
Every single thing I have made from this book comes out AMAZINGLY good.
NYT also made an international cookbook. The two together are a lovely gift....such a practical book.
Arts & Photography • Biographies & Memoirs • Business & Investing • Children's Books • Comics & Graphic Novels • Computers & Internet • Cooking, Food & Wine • Entertainment • Gay & Lesbian • Health, Mind & Body • History • Home & Garden • Law • Literature & Fiction • Medicine • Mystery & Thrillers • Nonfiction • Outdoors & Nature • Parenting & Families • Professional & Technical • Reference • Religion & Spirituality • Romance • Science • Science Fiction & Fantasy • Sports • Teens • Travel •
