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Craig Claiborne's New New York Times Cookbook Hardcover – February 25, 1995


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Product Details

  • Hardcover: 751 pages
  • Publisher: Wings (February 25, 1995)
  • Language: English
  • ISBN-10: 0517122359
  • ISBN-13: 978-0517122358
  • Product Dimensions: 9.3 x 7.6 x 2.5 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #1,404,292 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

This book is both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.6 out of 5 stars
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See all 16 customer reviews
This is a must have for anyone's cookbook collection.
M. Luke
This Craig Claiborne `magnum opus' was my very first serious cookbook, from which I have probably done more recipes than any five others put together.
B. Marold
My old book -- and I mean OLD -- and frayed and stained and... was lost in a move and I am LOST without it.
Lyn

Most Helpful Customer Reviews

34 of 39 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on May 28, 2004
Format: Hardcover
This Craig Claiborne `magnum opus' was my very first serious cookbook, from which I have probably done more recipes than any five others put together. As such, I have an intimate knowledge of its strengths and weaknesses.
The evaluation of this book depends greatly on an understanding of the purpose that the book best serves. The main feature of the book is its vast size. It weighs in at about 800 pages. The only `cookbook' on my shelves with more words and pages is the encyclopedic `Larousse Gastronomique'. The class of cookbook which most closely approaches this book in size is the all-purpose `how to cook' manual such as `The Joy of Cooking' and Mark Bittman's `How to Cook Everything'. This Claiborne volume fits neither of these two categories. It is also certainly not a restaurant, celebrity, or `terroir' cookbook such as those about Provence or Tuscany. It basically defines a class of which it is probably the premier exemplar. This is the class of book that is simply assembled to provide you with as many recipes as possible. It's reason for being is volume. There are some special cases of this class of book which deal with a particular cuisine, such as the `Thousand Recipe Chinese Cookbook' by Gloria Bley Miller. Claiborne outstrips this book by a mile, giving us two to three recipes per page, thereby weighing in with about 2000 recipes covering the four corners of the world.
In a sense, the class of cookbook that may come closest to this MS is the fundraising cookbook commonly published by churches and social organizations with recipes supplied by the group's members. The similarity is that the recipes were supplied by dozens of different authors and there are few if any threads connecting the recipes except the organization sponsoring the publication of the volume.
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12 of 12 people found the following review helpful By A Customer on March 30, 2000
Format: Hardcover
Let me add my own refrain to all the others. This is the quintessential cookbook. It is immensely useful to both beginners and accomplished cooks. I started cooking using this book and the bulletproof recipes gave me the confidence to try other more obscure and complicated dishes.The range of dishes that are taught also provides a good education on cuisines we may not otherwise try, thus opening culinary doors for the less experienced. Splendid cookbook!
PLEASE REPRINT THIS SOON! WE ALL NEED NEW ONES!
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6 of 6 people found the following review helpful By doc6625@aol.com Gregg Halloran on July 6, 1999
Format: Hardcover
This is a great guide to the preparation of wonderful food for both the culinary expert and the novice.The directions are simple. The results are elegant.My copy is falling apart from constant use and I'm crushed to learn a replacement is not available from the publisher. I implore all Claiborne and Franey fans to lobby for a reprinting of this fabulous guide to good dining.
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5 of 5 people found the following review helpful By nallen@seidata.com on May 31, 1999
Format: Hardcover
The "New York Times Cookbook" is without peer in my opinion. I have never found a single reciepe that failed to live up to our expectations. Everything has been easy to follow and well explained for the professional to the amateur like myself. We have used this guide to great food for several years now so this is no quick judgement and I can heartily recommend it to all fortunate enough to secure a copy.
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7 of 8 people found the following review helpful By Lyn on February 1, 2000
Format: Hardcover
I NEED to have a copy of this cookbook. My old book -- and I mean OLD -- and frayed and stained and... was lost in a move and I am LOST without it. PLEASE let me know how I can find it. When will it reprint? What's a cook to do? I really miss my old friend in the kitchen. There is no cookbook like it and I have several. It is the best resource I've ever owned. PLEASE HELP.
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4 of 4 people found the following review helpful By GASTON BARANDA on July 12, 2000
Format: Hardcover
I HAVE OWNED THIS COOKBOOK FOR ABOUT 20+ YEARS AND HAVE USED IT CONTINUOUSLY FOR AS LONG A TIME. WHEN I WENT THROUGH MY DIVORCE, LUCKILY I WAS ALLOWED TO KEEP THE BOOK IN MY POSSESSION, BUT I HAVE TRIED TO BUY A COPY FOR MY EX-WIFE WITH NO SUCCESS. SHE REALLY LIKES IT TOO. THE RECIPE FOR THE LEG OF LAMB IS A RECIPE OF WHICH IS A THOUSAND YEAR OLD FROM MESOPOTAMIA AND IT IS AWESOME. FINGER LICKING GOOD. THE BHUNA GHOST RECIPE IS ALSO AWESOME.
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4 of 4 people found the following review helpful By DOUGLAS M. FARR on January 11, 2000
Format: Hardcover
I cannot believe that this book is out of print! My current book is so worn out that I felt I needed a new edition.
I have cooked with this book for over 15 years and it is my favorite. I always come back to the recipes. Favorites are the cream soups, chili, sauerbraten, and recipes which use dutch ovens.
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2 of 2 people found the following review helpful By M. Luke on December 23, 1999
Format: Hardcover
We have many cookbooks, but this one has got a recipe for almost everything. (The last time we used it was when we ran out of frosting for an emergency cake and we used the recipe for chocolate frosting. It turned out better than expected.) Over the years, every recipe we tried has turned out great. This is a must have for anyone's cookbook collection.
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