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New York Times Cookbook

4.03 of 5 stars 4.03  ·  rating details  ·  2,499 ratings  ·  21 reviews
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
Hardcover, 800 pages
Published April 25th 1990 by William Morrow Cookbooks (first published 1961)
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Community Reviews

(showing 1-30 of 3,000)
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Susan Gardner
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
Rodrigo Casar
Truly horrible photos, particularly the color photos.

The book itself is a very useful one. The contents make the book a jewel.
Patti McDermott
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.
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.
Geri Jeter
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.
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.
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.

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.
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 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.
Dec 09, 2007 Erik rated it 4 of 5 stars
Recommends it for: cooks
I prefer the layout of the earlier edition of this book. The quick hollandaise is a great simple way of creating this sauce.
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.
I confess that I bought this to read rather than use. It's one of the must haves for a cookbook collector.
Catherine Woodman
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.
Brian Mcdaniel
Classic, but shifting culinary trends have not been kind...
A classic that every cook should own and use!
Another book I have had for years, and still use!
Peter Kliem
Feb 07, 2009 Peter Kliem added it
Shelves: cooking
1961 Edition
Dec 18, 2008 Cws added it
641.5 Cla
Lindsey marked it as to-read
Jun 27, 2015
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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...
The New York Times International Cookbook Craig Claiborne's a Feast Made for Laughter Craig Claiborne's Kitchen Primer Cooking with Herbs and Spices Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks

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