The New York Times Large Type Cookbook [Hardcover] Claude Anshin Thomas

Description

1968 edition. Missing dustjacket. Hardcover has some shelf wear and slight fraying at edges. The pages are clean and in good condition. The binding is secure.

This vintage culinary gem from 1968 offers a fascinating glimpse into the food culture of mid-20th century America. Published by The New York Times, a respected authority on dining and gastronomy, this large-print edition was likely intended for readers with vision impairments, making it a rare and inclusive find. The cookbook’s well-worn state is a testament to its enduring popularity and practical use in countless kitchens over the decades. While the missing dust jacket may disappoint collectors, the book’s sturdy binding and clean interior pages ensure its continued readability and usefulness. Authored by Claude Anshin Thomas, a pioneer in mindful eating practices, this volume likely blends traditional recipes with philosophical insights on the art of cooking and conscious consumption. A delightful addition to any culinary library, this book captures a pivotal era in American food history while offering timeless wisdom for modern readers and chefs alike.