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Craig Claiborne's New New York Times Cookbook Hardcover – February 25, 1995
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Top Customer Reviews
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.Read more ›
PLEASE REPRINT THIS SOON! WE ALL NEED NEW ONES!
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.
Most Recent Customer Reviews
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 10 months ago by OldBrit
loved craig read de gustibus: as a writer only mfk is close and she was his idol!Published 17 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 19 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