This book is 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.

The New New York Times Cookbook by Craig Claiborne, Pierre Franey 1979

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Condition: Very Good  -Text is unmarred and clean, and binding is tight.  The dust jacket has a small tear.  

This book is 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.

Publishing Details 
Times Books, 1979
Hardcover: 751 pages
ISBN-13: ‎978-0812908350
Weight: 1.5 kg
Dimensions: 19.3 x 4.9 x 23.9 cm

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