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The New York Times International Cookbook
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The New York Times International Cookbook

4.03 of 5 stars 4.03  ·  rating details  ·  33 ratings  ·  6 reviews
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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Sep 19, 2011 GardenSinger rated it 4 of 5 stars
Recommends it for: anyone and everyone
This is a great book for constant inspiration for old traditional recipes from across the globe. It has a fairly large inclusion of French recipes. The several photos included are nice. It's a goldmine.
The recipe for Beef Stroganov alone makes this book worth the purchase. It is the only recipe I use for this dish.
Good reference book. Well worth seeking out. One of the books I reach for all the time.
Lots of old, but yummy recipes from all over the world.
I've been using this book for 30+ years.
I reach for this book more often than any of the nearly 100 cook books that I own. Its out of print and hard to find, but worth the search and whatever it costs.
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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...
New York Times Cookbook Craig Claiborne's Kitchen Primer Cooking with Herbs and Spices Craig Claiborne's a Feast Made for Laughter Craig Claiborne's Southern Cooking

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