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235th out of 696 books
—
663 voters
New York Times Cookbook
This classic bestseller--nearly three million copies sold--has been completely revised and updated with hundreds of new, mouth-watering recipes, from family meals to formal dinner parties.
Hardcover, 800 pages
Published
April 25th 1990
by William Morrow Cookbooks
(first published 1961)
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In these pages Craig Claiborne taught me to cook and to love to cook. I bought the first edition when it was originally published around 1961 and I have used it ever since. The recipes are clear, well organized, beautifully thought out. The photo sequences to teach how to carve a turkey, make a muffin and similar basics. Yet the food is elegant, sophisticated, as fresh and interesting as ever.
I have an extensive collection of cookbooks, historic ones, books from many times and cultures but I wo...more
I have an extensive collection of cookbooks, historic ones, books from many times and cultures but I wo...more
Not one of my favorites but it does have merit. It contains many classic recipes but it is a bit pretentious and over blown.
I wouldn't really recommend this book to a novice cook. Claiborne assumes that basic cooking skills are present.
I wouldn't really recommend this book to a novice cook. Claiborne assumes that basic cooking skills are present.
I learned how to cook using this book and still refer to it often. The instructions are clear and in logical order. Also, the authors actually tested all the recipes so they work. Made my first souffle using this book and it came out great.
I was weaned on Betty Crocker as a kid and never understood the lure of the Joy of Cooking, but this was my first go-to cookbook as an adult. I have tried many things and all have come out delicious. My favorite recipe was for the stuffed flank steak. I've never been disappointed with anything I've tried.
This was the book that I first followed when I started cooking. I've outgrown it, preferring recipes that are more creative, ethnic and low-cal. But it served me well for many years.
Another staple cookbook, many classic and timeless recipes.
I am not as fond of the updated version as I am of the original. I would try to get it used for the original recipes.
I am not as fond of the updated version as I am of the original. I would try to get it used for the original recipes.
This is the cookbook I go to first. It has a good selection of recipes that are fairly simple to prepare. I keep well supplied with the Mango Chutney by making a new batch every year.
Truly horrible photos, particularly the color photos.
The book itself is a very useful one. The contents make the book a jewel.
The book itself is a very useful one. The contents make the book a jewel.
This is a classic as far as cookbooks go.. I just saw a new edition (pictured) last year. It's a must-have for every cook.
I confess that I bought this to read rather than use. It's one of the must haves for a cookbook collector.
This is one of the books I go to if I am looking for a new recipe or checking for an old recipe. Very Good.
This is not as good as the original cookbook--when they modernized it, they lost alot
A favorite, because if nothing else, the recipes are worth reading.
A classic that every cook should own and use!
1961 Edition
All the recipes that me and a friend of mine made turned out very well. These are superb recipes, refined and tried. Highly recommended.
This was my first cookbook after I left home. It looks horrid, which I guess is a good sign that it has been used and abused to its fullest.
I think it even has the branded mark of a stove-top coil on the cover.
I think it even has the branded mark of a stove-top coil on the cover.
I prefer the layout of the earlier edition of this book. The quick hollandaise is a great simple way of creating this sauce.
Classic, but shifting culinary trends have not been kind...
Another book I have had for years, and still use!
May 17, 2013
Christine
marked it as to-read
May 16, 2013
Donna Caley-mock
marked it as to-read
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Craig Claiborne 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.
More about Craig Claiborne...
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