Summaries and Customer Reviews are supplied by Amazon.com

Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

Average Customer Rating:

New York Times Cookbook	Customer Rating:
I own/buy a lot of cook books but this is still my number one favorite!

Like Replacing an Old Friend	Customer Rating:
This cookbook is an updated version of and replaces the New York Times Cookbook that I lost in the post-Hurricane Katrina flooding in New Orleans. It feels like a replacement for an old friend with the recipes I most enjoyed still there plus some additional ones.

Don't Lose This Cookbook!

Customer Rating:

Several years ago, I went on a cleaning spree and ditched my falling apart copy of the New York Times Cookbook. What a mistake! It is the most wonderful cookbook I've ever used. Unfortunately, I couldn't recall the title (hard to believe), and have been without this gem for too long. Thanks to the Amazon "Look Inside," I was able to read the index and identify my old friend. I can't wait to try the Madras Chicken Curry and Kung Pao Shrimp with Cashews again. Try this book for yourself - you'll want to hold on to this one!

the best	Customer Rating:
This is the one greatest cookbook I have ever owned. There is nothing in it that doesn't come out perfectly! I had lost my copy in moving, and purchased it again. Try the Cod Provencal, even you hate anchovies!

One of my top 5 cookbooks.	Customer Rating:
This book is full of recipes that aren't difficult to make. I own more than 300 cookbooks, and this one is used all the time by me. There are NO PHOTOS, which is fine by me. I don't need photos to cook. Every single thing I have made from this book comes out AMAZINGLY good. NYT also made an international cookbook. The two together are a lovely gift....such a practical book.