Items related to Craig Claiborne's the New New York Times Cookbook
Reflecting the revolutionary changes that have occurred in American kitchens, more than one thousand regional, ethnic, and haute recipes are accompanied by black-and-white drawings throughout.
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both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.
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- PublisherRandom House Value Pub
- Publication date1995
- ISBN 10 0517122359
- ISBN 13 9780517122358
- BindingHardcover
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