TOP 1000 #66The New York Times Cook Book

The New York Times Cook Book

by Craig Claiborne

from the publisher

Craig Claiborne has earned a reputation as the great educator of the American palate. In this classically elegant and profusely illustrated book of recipes and techniques, he imparts the kind of culinary knowledge that is essential to making any dish -- from a humble boiled egg to the most ambitious of souffles -- but that most cooks only acquire through years of trial and error.

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Original Publisher
Date of publication
1961
ISBN
0060160101

Recommended by

Maureen Mills

Director, Network London PR

They first published this comprehensive tome in 1961, but my edition is from 1981 – it has provided me with that fundamental assurance of tried-and-tested classic dishes, both international and North American, that made Craig Claiborne’s efforts truly timeless. I know that subsequent editions of the book have been updated and many recipes have been added, but my copy represents a moment in time for me.

Johanna Mendelson Forman

Adjunct Professor in International Affairs

This cookbook is one of two books I used when I was first married and in graduate school when I was learning to cook. Claiborne provided good instructions. The recipes had an international flair, yet were not too complex for a beginner.

Suzy Chase

Host/producer of cookbook podcast Cookery by the Book

Claiborne understood that American food traditions especially those in New York City were heavily influenced by ethnic cooking. This is co-authored by Pierre Franey.

Julee Rosso

Cook and food writer

Everyone in New York’s favourite in the 70’s and 80’s.

Jon Bonné

Author

Claiborne still kills it.

Susan Spicer

Chef

Marion Nestle

Academic, food activist and author

Barbara Ketcham Wheaton

Honorary curator of the culinary collection at the Schlesinger Library

Russ Parsons

Food columnist of LA Times

Barbara Haber

Author and food historian

Monica Eng

Writer and broadcaster

Robert McCullough

Publisher of Appetite

Job Ubbink

Food scientist

Cathy Cochran-Lewis

Consultant and writer

Andrew F. Smith

Food historian

Ellen Schrecker

Professor of American History and author

Shuko Oda

Koya Bar Head Chef

Jeff Potter

Author

Clark Wolf

Consultant and writer

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