Description
Book Synopsis: 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.
Details
Are you tired of searching for the perfect cookbook? Look no further! The New York Times Cook Book is the ultimate culinary companion for gourmet home cooks. With nearly three million copies sold, this extensively reviewed, revised, and updated edition is a must-have for every kitchen.
This timeless collection includes over fifteen hundred recipes that are suitable for any occasion. From traditional American dishes to exotic Chinese and Indian recipes, there is something to please everyone's palate. Whether you are preparing a simple family meal or hosting a formal dinner party, this cookbook has you covered.
Craig Claiborne, the renowned chef, has added new recipes using fresh herbs and food processor techniques, making it easier than ever to create delicious meals. Furthermore, the revised edition includes additional fish recipes, refreshing salads, mouthwatering bread recipes, and an exceptional chili dish. It also covers sauces, salad dressings, relishes, and preserves, giving you limitless options in the kitchen.
What sets The New York Times Cook Book apart is its user-friendly layout. Each recipe is clearly presented, and the book includes essential cross-referencing, a table of equivalents and conversions, and a comprehensive index. This cookbook is not just a functional guide; it is a beautifully designed and thoughtfully curated collection of culinary delights.
Don't miss out on this superb new cookbook that will become your go-to kitchen companion. Get your copy of The New York Times Cook Book today and embark on a culinary journey like no other. Click here to order now!
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