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| #69499 in Books | Claiborne, Craig | 1990-04-25 | 1990-04-25 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 9.25 x1.53 x7.38l,3.32 | File type: PDF | 800 pages | cookbook||3 of 3 people found the following review helpful.| Excellent cookbook|By Nuri K|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
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 a...
You easily download any file type for your device.The New York Times Cook Book | Craig Claiborne. I was recommended this book by a dear friend of mine.
