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New York Times Cookbook by Craig Claiborne (1990, Hardcover)
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New York Times Cookbook by Craig Claiborne (1990, Hardcover)
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Jul 20, 07:56Jul 20, 07:56
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New York Times Cookbook by Craig Claiborne (1990, Hardcover)

pegema
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US $19.99
ApproximatelyRM 84.82
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Brand New
Ended: Jul 20, 2025 07:56:07 MYT
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    Shipping:
    US $5.97 (approx RM 25.33) USPS Media MailTM.
    Located in: Bronx, New York, United States
    Delivery:
    Estimated between Fri, 25 Jul and Fri, 1 Aug to 94104
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    eBay item number:187408484726

    Item specifics

    Condition
    Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
    ISBN
    9780060160104

    About this product

    Product Identifiers

    Publisher
    HarperCollins
    ISBN-10
    0060160101
    ISBN-13
    9780060160104
    eBay Product ID (ePID)
    18736

    Product Key Features

    Edition
    2
    Book Title
    New York Times Cookbook
    Number of Pages
    800 Pages
    Language
    English
    Topic
    Reference, Encyclopedias, General, Courses & Dishes / Bread
    Publication Year
    1990
    Features
    Revised
    Genre
    Cooking, Reference
    Author
    Craig Claiborne
    Format
    Hardcover

    Dimensions

    Item Height
    1.5 in
    Item Weight
    52.1 Oz
    Item Length
    9.2 in
    Item Width
    7.4 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    89-045640
    Dewey Edition
    20
    Dewey Decimal
    641.59
    Edition Description
    Revised edition
    Synopsis
    Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced. Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.
    LC Classification Number
    TX725.A1C5584 1990

    Item description from the seller

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    pegema

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