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The New York Times Cook Book Hardcover – April 25, 1990

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Craig Claiborne (Author)
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4.6 out of 5 stars 150 customer reviews
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Product Details

  • Hardcover: 800 pages
  • Publisher: William Morrow Cookbooks; Revised edition (April 25, 1990)
  • Language: English
  • ISBN-10: 0060160101
  • ISBN-13: 978-0060160104
  • Product Dimensions: 7.4 x 1.5 x 9.2 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (150 customer reviews)
  • Amazon Best Sellers Rank: #83,312 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

5.0 out of 5 starsThe binding's breaking . . .
By SD on April 2, 2005
Format: Hardcover
but this has nothing to do with the quality of the bookbinding, but rather the quality of the book itself.

The New York Times Cook Book was one of the first cookbooks I owned. By now it has lost its bright purple cover, the outside has a few spots from over-zealous cooking aka the splat and sizzle method of cooking, and the binding shows wear-and-tear. I have the updated Joy of Cooking, but it doesn't compare to this classic.

My book automatically opens to the picadillo recipe, which is just one of many recipes in this book that opened the door for me to other cuisines. From it, I discovered new ways to cook pasta and learned that there was life beyond spaghetti with meat sauce. Classic American recipes are covered as well so that you can cook the foods that you grew up on.

The recipes are direct, not convoluted. You will not be spending hours in the kitchen on a single recipe it takes your family five minutes to consume. To steal the title from another book: it puts the joy back in cooking.

This is the first book I turn to when I'm stumped for something to prepare for dinner and it seldom lets me down. When I'm looking for a gift for a young person setting up a new home, this is one I consider.
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5.0 out of 5 starsThe Best Out There
By Adam Shah on September 7, 2002
Format: Hardcover
I have several cookbooks, but this one has the most stains in it by far, which is probably the best way to determine if a cookbook is any good. I turn to the Times cookbook when I want to make my old standbys, when I am trying something new or when I have company coming over. Of course, I was raised by a mother who used an older edition of this book as her main cookbook, so I may be a bit biased.
The cookbook has everything out there you need to start cooking. When I first started cooking, I was able to pick up this cookbook and start with almost no background. All the recipes turned out excellent. I particularly liked the chili recipes.
Last year, I mixed and matched these recipes with ones typed on index cards that I inherited from my grandmother and made a successful Thanksgiving dinner (which may be the ultimate praise for a cookbook).
One warning: recipes in this cookbook are not shortcuts. They will take a decent time to prepare. If I am in a hurry, I don't usually use this cookbook. If you never have much time to prepare a meal or do not enjoy cooking, this is probably not the book for you.
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5.0 out of 5 starsLike Joy of Cooking, this may become your kitchen bible
By Joanna D. #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on March 1, 2001
Format: Hardcover
I have both Joy of Cooking and the NYT Cookbook, and I have to say that the NYT cookbook is our kitchen bible. The recipes are basic, like chili and pot roasts, yet somehow a cut above the average kitchen standards. So this is the one I reach for when entertaining or just figuring out what to make for dinner.
The sour cream fudge cake is our favorite dessert in the book. This simple yet unbelievably good cake doesn't even need icing and is just the thing for bringing to a party. Again, this is the kind of recipe in the book; standard chocolate cake, yet better in every way than other recipes we've tried.
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5.0 out of 5 starsExcellent
By A Customer on December 16, 2001
Format: Hardcover
I borrowed it from the library. I tried some recipes thinking I'll be dissapointed like I was with Joy of Cooking. I was WRONG. It's the best cookbook I've ever seen. I decided to buy it. Every recipe I tried was delicious. The recipes are easy to follow, it's not complicated like some other cookbooks.I highly recommend this book.
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5.0 out of 5 starsGo for the 1961 Edition
By Steven on April 17, 2007
Format: Hardcover
I picked up a copy of his 1961 cookbook at a used book show. I previously had some of the updated editions but I honestly did not care for them (gave them back to the book show). When I found this edition, I was quickly turning the pages and finding so many recipes I wanted to try. Many are rather quaint but staples that everyone should have if you yearn for recipes that your mother or grandmother may have made such as salsbury steak, beef stroganoff, chicken Kiev and so on. This is a book I use over and over again. Look for the original, it's still the best.
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5.0 out of 5 starsOutstanding! The world's best cookbook.
By ee-boy@email.msn.com on June 20, 1999
Format: Hardcover
We have lived or visited all over the world, and we have eaten some fantastic meals. This book tells you how to prepare the best of these meals, and they taste just like they did overseas. Every recipe results in the best meal you've ever tasted. Why this book is out of print is a total mystery to me. When we can find a copy, we give them as presents (normally to newlyweds), and we always get rave reviews. One problem: the recipes are time consuming--not many recipes lend themselves to after-work quickie meals. But if you have the time, the food is incredible!
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5.0 out of 5 starsDo not compare with others, it compliments any recipe collection
By Pablo Hauszler on October 18, 2005
Format: Hardcover
I love cooking from a to z. I'm not a pro, but a die hard romantic fan of do it yourself exquisite cuisine. I found this jewel in a used book store in the Caribbean (I live there) for 3 dolars. I looked at it, bought it without hesitation and Wow....It is a very simple good old fashion cookbook. Not too many explicit directions (like Joy) but the ones necessary to carry out the recipes succesfully regarding you have BASIC skill (chop onions, fry, mix, measure, etc.) It has a variety of around the world cuisine, not too much, just enough to make the book interesting and I constantly find myself rumaging through it just to see what I can make next. I prize this book, some days I use it more than others (depending what my inspiration is) but the Oatmeal Bread, Gnocchis, Tomato Sauce, Gorgonzola and pasta, Creme Celeste, Fig and Cashew Ice cream......Rare recipes I found in this book that gave me great culinary delight are worth every penny of the real value of this book. I hope you do buy it and enjoy it as romantically as I have. It's like an old friend I visit for confort food now and then and till now, it hasn't let me down. Just love it for what it is, a great old fashion cookbook that belongs in any culinary library.
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Most Recent Customer Reviews

5.0 out of 5 starsGreat cookbook.

I bought this as a replacement for my original copy that I have had for many years - that is falling apart from use. Great cookbook.

Published 10 days ago by LMD
4.0 out of 5 starsFour Stars

Very good

Published 1 month ago by Amazon Customer
3.0 out of 5 starsno photos

I did not realize this book did not have any photos or illustrations.

Published 3 months ago by Michelle Clark
5.0 out of 5 starsSecond one

My first purchase of this cookbook was when it was originally published. The pages were ripped and the book fell apart. I was so glad that I could find a copy. Read more

Published 3 months ago by MADELYN
2.0 out of 5 starsTwo Stars

Dated.

Published 4 months ago by Jim Campbell
5.0 out of 5 starsCraig Claiborne Brings the World to the Table

Craig Claiborne was one of the early restaurant reviewers who actually knew a thing or two about food and restaurants. Read more

Published 5 months ago by By CJs Pirate
5.0 out of 5 starsGreat cookbook. I mostly use it for the ~100 ...

Great cookbook. I mostly use it for the ~100 pages of French dishes. Lamb Shanks au vin rouge and Lobster Bisque were both exceptional. Read more

Published 6 months ago by C. Everson
5.0 out of 5 starsCraig Claiborne Strikes Again!!

I wore out the old edition, and bought this one. Also bought a copy
for my grandson, who likes to cook. Read more

Published 8 months ago by Geraldine J. Elion
5.0 out of 5 starsBest cookbook ever

This is and was the best cookbook ever. I am so glad Amazon had it.

Published 9 months ago by Nanci
5.0 out of 5 starsFive Stars

Great

Published 10 months ago by Allison Utsch

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