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The New York Times International Cookbook
quite good shape, missing jacket, no marks or writing, crisp pages, some shelf wear visible to cover near and at the top of the spine
Hardcover, 599 pages
Published 1971 by HarperCollins Publishers
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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...