The New York Times Cookbook, Craig Claiborne, ed., 1961, Harper & Row, hardcover, 717 pp incl index.
Nearly 1,500 recipes for dishes ranging from appetizers to desserts, with the kind of simple, clear instructions that virtually guarantee success the first time you try them. Includes 133 black-and-white photographs, many of which accompany the recipes and procedures. A practical, useful, all-purpose cookbook for daily use as well as special occasion cooking.
"The New York Times Cook Book contains traditional American recipes and selected recipes from twenty different countries...suitable for many different occasions ranging from a wide variety of family meals to the most formal dinner party...In every respect this is a superb cook book to give, to own, and to use over the years.
~...the first quality cook book for daily use in the home kitchen."
Contents: Appetizers; Soups, Meats; Poultry; Fish and Shellfish; Eggs, Cheese, Rice, and Pasta; Vegetables; Salads, Mousses and Salad Dressings; Sauces and Composed Butters; Breads; Relishes and Preserves; Desserts; On Wine; Beverages; Herbs and Spices; Sources for Ingredients; Tables, Weights and Measures; Index.
Dimensions: 9.5 inches tall, 6.75 inches wide, about about 2 inches thick.
Condition: very good, with clean, intact pages, no writing, no musty odors. No dust jacket. Small tear at top of outer spine; inner binding is loose (see photo) but pages are all still sewn in tightly. A wonderful replacement copy for your well-worn favorite.