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New York Times Cookbook by Craig Claiborne (1990, Hardcover) - Picture 1 of 1
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New York Times Cookbook by Craig Claiborne (1990, Hardcover)

pegema
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US $19.99
ApproximatelyS$ 25.64
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Condition:
Brand New
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Located in: Bronx, New York, United States
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eBay item number:187408484726

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
ISBN
9780060160104

About this product

Product Identifiers

Publisher
HarperCollins
ISBN-10
0060160101
ISBN-13
9780060160104
eBay Product ID (ePID)
18736

Product Key Features

Edition
2
Book Title
New York Times Cookbook
Number of Pages
800 Pages
Language
English
Topic
Reference, Encyclopedias, General, Courses & Dishes / Bread
Publication Year
1990
Features
Revised
Genre
Cooking, Reference
Author
Craig Claiborne
Format
Hardcover

Dimensions

Item Height
1.5 in
Item Weight
52.1 Oz
Item Length
9.2 in
Item Width
7.4 in

Additional Product Features

Intended Audience
Trade
LCCN
89-045640
Dewey Edition
20
Dewey Decimal
641.59
Edition Description
Revised edition
Synopsis
Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced. Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.
LC Classification Number
TX725.A1C5584 1990

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pegema

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