The New York Times Cookbook [Hardcover] claiborne, craig

Description

1961 edition. Hardcover has some minor wear along the sides, scuffs and marks. No dust jacket. Spine has some wear on the top and bottom and a slight lean. Pages are clean and the binding is secure.

This 1961 first edition of “The New York Times Cookbook” by Craig Claiborne is a seminal work that revolutionized American cuisine. Claiborne, the pioneering food editor of The New York Times, introduced readers to a world of diverse flavors and techniques beyond the traditional meat-and-potatoes fare. With his impeccable palate and insatiable curiosity, he championed global cuisines and elevated home cooking to an art form. This copy, though well-loved, remains a testament to Claiborne’s enduring influence on the culinary landscape. Its pages hold a treasure trove of recipes that capture the essence of 20th-century American gastronomy, from classic dishes to daring innovations. For collectors and food enthusiasts alike, this volume offers a glimpse into a pivotal era when Claiborne’s remarkable vision reshaped the way Americans approached food and dining.