The New York Times Cook Book by Craig Claiborne: Cookbook Review recipe Restaurants, Wine, Travel, Opinions

The New York Times Cook Book by Craig Claiborne

Reviewed By

Sue Dyson and Roger McShane

The New York Times Cook Book by Craig Claiborne was first published in 1961 and underwent a major revision in 1990. We still like the original as it provides a useful snapshot of American cooking at that time. Many of the recipes are timeless and don't need to be updated.
Claiborne was the New York Times food editor and restaurant critic for almost thirty years. He reached this exalted position after studying journalism at University and then cooking in France and Switzerland. Eventually he became an editor of Gourmet magazine before moving to the New York Times.
The fifteen hundred recipes are arranged traditionally into topics such as Appetizers, Soups, Poultry, Meat, Vegetables etc, The recipe selection is quite eclectic with examples from many cultures being included. So in his selection of meatballs it is not only recipes for spaghetti with meatballs that are included (there are two) but also meatball recipes from Sweden, Greece, Germany, Mexico and China among others.
A similar approach is taken to meat stews with daubes from Provence, bigos from Poland and veal Milanese. Soups come from Mexico, Greece (egg and lemon), Poland (borscht), Wales (cock-a-leekie), Spain and Senegal.
This is an invaluable reference to have in your library of cookbooks for food lovers.
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