Ebook The New York Times Cookbook, by Craig Claiborne
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The New York Times Cookbook, by Craig Claiborne
Ebook The New York Times Cookbook, by Craig Claiborne
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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.
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Product details
Hardcover: 797 pages
Publisher: Harper & Row; 1st edition (October 1961)
Language: English
ISBN-10: 0060107901
ISBN-13: 978-0060107901
Product Dimensions:
6.1 x 1.1 x 11.1 inches
Shipping Weight: 2.8 pounds
Average Customer Review:
4.6 out of 5 stars
165 customer reviews
Amazon Best Sellers Rank:
#287,025 in Books (See Top 100 in Books)
Bought upon a gourmet friend's recommendation, and while I had a hard time seeing the point in getting a bulky hardcover cookbook (as I use various online recipe services, Allrecipes et al) , but after cooking some of the special recipes that I've never seen elsewhere (like Mousakka à la Grecque) , I couldn't be happier.They managed to fit 2-3 recipes on every page with clear, easy to follow instructions, and none of them are 'fillers'. It is worth it for the salad section (one of the most modest ones, btw) alone.Also, even though not marketed as such, it is vegetarian and vegan-friendly , with a decent amount of such recipes scattered in between.
This was the first cookbook that I owned and was given to me as a gift from my husband. He took it with him when we divorced many years later and I have missed it. I found this and purchased immediately to make some of the things I used to make. Very happy with the purchase and the quality of a book published in 1964. Shipping was quick!
Only get the 1961 original. Later models leave out recipes.
I have all the NYT cookbooks and this is still the best despite the high doses of butter and cream.
There are easier recipes out there, but if you are serious about learning to really cook, this should be your encyclopedia. I started using this book when I was 10, and while I cook at a more an advanced level now, it's good to go back to basics.
This cookbook is from the days when the New York Times was the king of newspapers and people enjoyed food without any moral qualms. The recipe for Hamburger Potato Roll alone is worth the price, if you're cooking for people under thirty. There are so many Fifties era classics in this cook book that will absolutely delight the chef looking for something new, fun, and different. Rumaki, Oysters Rockefeller, Scallops Seviche, Eggs a la Russe, (and they have what I have found to be the only way to hard boil an egg without cracking it.)Spinach Feta Strudel and that's just a few of the appetizers. Over the years, I have made many, many of the recipes from this cookbook, and while some are not as complicated and subtle as the more recent versions, they never fail to please and most have ingredients that are easily available and inexpensive.I love this cookbook and every time I use it, I have fun making, eating and serving what I produce from these recipes. You can't go wrong giving this as a gift to any cook, beginner or advanced. The directions are clear and easy to follow. And it has recipes from curry to chili, to borscht, to spoon bread, and Ambrosia cake. It's fun just to read this book and imagine the parties you will give.
I bought this book used, in good condition and it is fun to read. I found many recipes that reminded me of my grand mother's cooking and her ways of doing it (i.e. the one and only apple strudel). When she was young food was still food and not a profitable industry delivering chemical blends.If you want to own one single cook book, this is no longer it because it is a little dated (compare it to a vintage dress and the one you get at H&M). Cooking at home nowadays is more time efficient. However, if you already collected a few cook books on your shelf and you are interested in cooking, whole food and love to experiment (like me), it is an item to treasure and have fun with.
My mom adores this cookbook, and I have some fond memories of eating things that have come out of it. I am particularly partial to the Lebanese meatballs, and adapted the recipe only slightly to make gyros with it. They came out perfect. The book itself is well-written, the printing is good quality, and the recipes I've made are simply excellent. It is fairly easy to get used copies, and it is totally worth the nominal price you'd pay for it.
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