New York Times Cookbook

by Craig Claiborne

Hardcover, 1990

Status

Call number

General Cookbooks -- CLA

Call number

General Cookbooks -- CLA

Tags

General Cookbooks

Publication

William Morrow Cookbooks (1990), Edition: Revised, Hardcover, 800 pages

Description

Presents nearly fifteen hundred recipes, including traditional American and dishes from twenty countries, from appetizers to desserts.

Subjects

Cookery, American
Cookery, International

Language

English

Physical description

800 p.; 9.52 inches

Other editions

Similar in this library

The Silver Palate Cookbook by Julee Rosso
The Silver Palate Good Times Cookbook by Julee Rosso
The Way to Cook by Julia Child (Sep 28 1993) by Julia Child
The New Basics Cookbook by Julee Rosso
The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl
29 more
Mastering the Art of French Cooking, Vol. 1 by Julia Child
James Beard's American Cookery by James Beard
From Julia Child's Kitchen by Julia Child
The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time by Mark Bittman
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas by Julia Child
The French Chef Cookbook by Julia Child
Baking with Julia Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan
New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
The James Beard Cookbook by James A. Beard
Better Homes & Gardens New Cook Book (1953 Edition) by Better Homes and Gardens
The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking by Madeleine Kamman
Beard On Bread by James Beard
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl
Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer
James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking, 2) by James Beard
The Bon Appetit Cookbook by Bon Appetit Magazine
Julia and Jacques Cooking at Home by Julia Child
Culinary Arts Institute Encyclopedic Cookbook by Ruth Berolzheimer
Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme
Joy of Cooking (Plume) by Irma S. Rombauer
The Cake Bible by Rose Levy Beranbaum
Great Good Food by Julee Rosso
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups by James Peterson
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
The Martha Stewart Cookbook: Collected Recipes for Every Day by Martha Stewart
The New York Times Menu Cook Book by Craig Claiborne
Larousse Gastronomique by Larousse Gastronomique
The All Purpose Joy of Cooking by Irma S. Rombauer

More

Amazon.comLibraryThing
Page: 0.1641 seconds