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My copy of this cookbook is ripped, stained and warped... because I use it constantly!
This is the only cookbook I use where I will follow the recipe exactly because the recipes in this book cannot be improved by modifying them.
This is a great guide to the preparation of wonderful food for both the culinary expert and the novice.
My usual routine is to look at recipes for a dish in a number of cookbooks and then make up my own recipe by picking and choosing bits of the recipes I read. Read morePublished 20 days ago by OldBrit
loved craig read de gustibus: as a writer only mfk is close and she was his idol!Published 7 months ago by joe luppi
I don't think Craig Claiborne and Pierre Franey can write bad cookbooks, but I was disappointed by this volume, as I was seeking the earlier (1961) edition.Published 9 months ago by Karen T. Levine
Although Mr Claiborne's recipes are great, unfortunately the publishers used cheap paper for the book's pages causing the pages to deteriorate and discolor. Read morePublished on November 7, 2012 by scholarsearch
I actually purchased two used copies of the New New York Times Cookbook! Each copy was from a different seller, but both books arrived in a very timely fashion and in excellent... Read morePublished on August 16, 2010 by Lori G.
The best cookbook I ever used. I just love it and use so ofen to cook for my clients. Now I want to buy it for my home cookbooks collection.Published on February 27, 2002 by Monika Nieborek
I live in California, but have spent a lot of time with a friend who lives in NYC for the past 8 years. He has one of the original copies of this special cookbook. Read morePublished on September 2, 2000 by Betty S. McAlpine