The New York Times International Cook Book by Craig Claiborne

Product Info

On offer is a 1991, previously owned, hardback edition with a dust jacket, both in like new condition.  A summary of customer reviews on Amazon notes, “Customers find this cookbook to be top-notch and perfect for everyone, with easy-to-follow instructions and recipes that are still included. Moreover, the content is useful as a reference, and one customer notes it covers a wide array of topics. Further, “Additionally, they appreciate its classic status and consider it a must-have for cooking libraries, making it a great gift option.”  Finally,  it is judged to be “A classic cookbook with over 1,500 recipes, updated for modern cooks. Includes international flavors, fresh herbs, and food processor techniques.”  From the 60s through the 80s Craig Claiborne was part of the group including James Beard and Julia Child that opened America’s eyes to new ways of eating. He was “a restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.”