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.
The
New York Times Cook Book 
Craig
Claiborne's Kitchen Primer 
