The New York Times Cook Book

By Craig Claiborne

Original Publisher
Date of publication
1961
ISBN
0060160101

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.

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk

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.

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.

Marion Nestle

Academic, food activist and author

Clark Wolf

Consultant and writer

Monica Eng

Writer and broadcaster

Robert McCullough

Publisher of Appetite

Russ Parsons

Food columnist of LA Times

Barbara Ketcham Wheaton

Honorary curator of the culinary collection at the Schlesinger Library

Barbara Haber

Author and food historian

Cathy Cochran-Lewis

Consultant and writer

Andrew F. Smith

Food historian

Job Ubbink

Food scientist

Shuko Oda

Koya Bar Head Chef

awards

Loading