The New York Times Cookbook, Revised Edition, Craig Claiborne, Hardcover

The New York Times Cookbook, revised edition by Craig Claiborne. Hardcover, 717 pages. Nearly 1,500 recipes originally featured in The New York Times (1950–1960) Sections include: meats, poultry, fish, shellfish, eggs, cheese, pasta, breads, sauces, desserts, and more Full index for easy reference Editor: Craig Claiborne Publisher: Harper Format: Hardcover Pages: 717 Like this Book? It’s also available as part of a 8-book set (each one different) at a discounted price — perfect for variety!