Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Craig Claiborne's New New York Times Cookbook Hardcover – November 12, 1979
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Customers who bought this item also bought
What other items do customers buy after viewing this item?
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.
Top customer reviews
However, this is not a book for a novice cook. Some of the recipes are complex and many of the recipes are not for "every day" eating at all. Also, some of the recipes call for kitchen equipment that only professional or gourmet cooks may own. Thus, to me, this cookbook is for a gourmand, not someone just looking for new recipes to tryout on the family.
NOT SO with Craig Claiborne's New York Times Cookbook. It is true that it is a big cookbook with lots of recipes, but it is also true that each recipe is a perfect exemplar of the particular dish at hand.
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.