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by Craig Claiborne,James J. Spanfeller,Bill Aller,Gene Maggio,Al Wegener

  • ISBN: 006010788X
  • Category: Cookbooks
  • Author: Craig Claiborne,James J. Spanfeller,Bill Aller,Gene Maggio,Al Wegener
  • Subcategory: Regional & International
  • Other formats: doc mbr azw lrf
  • Language: English
  • Publisher: Harper & Row; 1st edition (1971)
  • Pages: 726 pages
  • FB2 size: 1363 kb
  • EPUB size: 1382 kb
  • Rating: 4.1
  • Votes: 702
Download The New York Times International Cook Book fb2

by Craig Claiborne (Author), James J. Spanfeller (Illustrator), Bill Aller (Photographer), Gene Maggio (Photographer), Al Wegener (Photographer) . The NY Times Cook Book contains the best recipe ever for Chile with Beans.

by Craig Claiborne (Author), James J. Spanfeller (Illustrator), Bill Aller (Photographer), Gene Maggio (Photographer), Al Wegener (Photographer) & 2 more. The copy I received is in better shape than I imagined it would be given that it was written in 1961.

An Iraqi scholar finds his New York life interconnected with his homeland’s past and present when he encounters an eccentric bookseller in Baghdad. A coming-of-age story centered around a young, self-taught cook as he travels through different cities. By Maylis de Kerangal. Translated from the French by Sam Taylor.

Are you sure you want to remove The New York times international cookbook from your list? . Drawings by James J. Spanfeller. Published 1971 by Harper & Row in New York.

Are you sure you want to remove The New York times international cookbook from your list? The New York times international cookbook. International cookbook.

The New York Times Menu Cook Book Craig Claiborne 1966.

Craig Claiborne (September 4, 1920 – January 22, 2000) was an American restaurant critic, food journalist and book author. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.

More cookbook awards news: The nominees for the 2011 James Beard Foundation Awards have been .

More cookbook awards news: The nominees for the 2011 James Beard Foundation Awards have been announced. The Essential New York Times Cookbook. 9 March 2011 ·. The 2010 Gourmand Cookbook Awards have made it official: The Essential New York Times Cookbook is the third best cookbook in the world.

The New York Times International Cookbook by. Craig Claiborne.

Find many great new & used options and get the best deals for New York Times International Cookbook by Craig .

товар 1 "New York Times" International Cook Book Hardback Book The Fast Free Shipping -"New York Times" International Cook Book Hardback Book The Fast Free Shipping. 464,60 RUB. Бесплатная доставка. товар 2 The New York Times International Cook Book, Craig Claiborne, Acceptable Book -The New York Times International Cook Book, Craig Claiborne, Acceptable Book. 603,98 RUB. + 1 424,15 RUB за доставку.

Cookery, International. Books for People with Print Disabilities. Internet Archive Books. New York : Harper & Row. Collection. inlibrary; printdisabled; ; americana. Uploaded by loader-DanaB on February 12, 2010.

quite good shape, missing jacket, no marks or writing, crisp pages, some shelf wear visible to cover near and at the top of the spine
Reviews about The New York Times International Cook Book (7):
Vut
Bought upon a gourmet friend's recommendation, and while I had a hard time seeing the point in getting a bulky hardcover cookbook (as I use various online recipe services, Allrecipes et al) , but after cooking some of the special recipes that I've never seen elsewhere (like Mousakka à la Grecque) , I couldn't be happier.
They managed to fit 2-3 recipes on every page with clear, easy to follow instructions, and none of them are 'fillers'. It is worth it for the salad section (one of the most modest ones, btw) alone.

Also, even though not marketed as such, it is vegetarian and vegan-friendly , with a decent amount of such recipes scattered in between.
Jack
I have all the NYT cookbooks and this is still the best despite the high doses of butter and cream.
Forcestalker
This was the first cookbook that I owned and was given to me as a gift from my husband. He took it with him when we divorced many years later and I have missed it. I found this and purchased immediately to make some of the things I used to make. Very happy with the purchase and the quality of a book published in 1964. Shipping was quick!
Thiama
Only get the 1961 original. Later models leave out recipes.
Winenama
This cookbook is from the days when the New York Times was the king of newspapers and people enjoyed food without any moral qualms. The recipe for Hamburger Potato Roll alone is worth the price, if you're cooking for people under thirty. There are so many Fifties era classics in this cook book that will absolutely delight the chef looking for something new, fun, and different. Rumaki, Oysters Rockefeller, Scallops Seviche, Eggs a la Russe, (and they have what I have found to be the only way to hard boil an egg without cracking it.)Spinach Feta Strudel and that's just a few of the appetizers. Over the years, I have made many, many of the recipes from this cookbook, and while some are not as complicated and subtle as the more recent versions, they never fail to please and most have ingredients that are easily available and inexpensive.

I love this cookbook and every time I use it, I have fun making, eating and serving what I produce from these recipes. You can't go wrong giving this as a gift to any cook, beginner or advanced. The directions are clear and easy to follow. And it has recipes from curry to chili, to borscht, to spoon bread, and Ambrosia cake. It's fun just to read this book and imagine the parties you will give.
Mr_KiLLaURa
I bought this book used, in good condition and it is fun to read. I found many recipes that reminded me of my grand mother's cooking and her ways of doing it (i.e. the one and only apple strudel). When she was young food was still food and not a profitable industry delivering chemical blends.

If you want to own one single cook book, this is no longer it because it is a little dated (compare it to a vintage dress and the one you get at H&M). Cooking at home nowadays is more time efficient. However, if you already collected a few cook books on your shelf and you are interested in cooking, whole food and love to experiment (like me), it is an item to treasure and have fun with.
Shomeshet
My mom adores this cookbook, and I have some fond memories of eating things that have come out of it. I am particularly partial to the Lebanese meatballs, and adapted the recipe only slightly to make gyros with it. They came out perfect. The book itself is well-written, the printing is good quality, and the recipes I've made are simply excellent. It is fairly easy to get used copies, and it is totally worth the nominal price you'd pay for it.
I had gotten this book from my mom way back in the 80's... and then someone actually STOLE all my cookbooks and recipes. Finding these old recipes again is great! This book is GREAT. Yes, the book sleeve is worn and torn, and yes, the binding is bad... but I didn't buy it for the beauty. I bought it for the awesome old recipes.

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