The New York Times Menu Cook Book


This is a two part cookbook. The first section includes a variety of menus to choose from for every meal and holiday. The second section contains recipes and is divided according to appetizers, soups, fish and shellfish, meats, poultry, eggs, cheese, rice and pasta, vegetables, salads and salad dressing, sauces and garnishes, sandwiches, breads, desserts, and beverages. All recipes have been tested by the esteemed New York Times food news staff.  A food news staff? Boy were those the days!


Craig Claiborne, The New York Times Menu Cook Book, Harper & Row, NY, 1966, 1st, 727, VERY GOOD/NO. Pages are tight and clean with no writing or stains. There is a small on book edge. Green cloth hardboards with bright gilt lettering  and decoration on spine. Boards have minor corner wear.