The New York Times Cook Book


This is a first quality cook book designed for daily use in the home kitchen. It gives nearly 1,500 recipes for all occasions, selected from more than 10,000 that had appeared in The New York Times up until 1961. Before publication each recipe was prepared and tested by The New York Times food staff. It is beautifully illustrated with black and white photographs many of which accompany the recipes and cooking procedures. The Beverage chapter is a real gem with many classic bar standards – Bloody Mary, Martini and Tom Collins to name a few. A chapter on the basics of wine is included. And finally, a chapter on using herbs and spices. Overall, a cookbook that would be comparable to “Joy of Cooking” for quality cooking information and instruction. Very rare to find 1st edition in such wonderful condition.


Craig Claiborne, The New York Times Cook Book, Harper & Row, NY, 1961, 1st, 717 including index, FINE/VERY GOOD. Binding is tight. Pages clean, with no markings or wear. Shows no signs of being used as a cookbook. Owner information written on inside front page, otherwise book would be as new. First edition in such great condition is a rare find.