New york times cookbook 1961
*FIRST EDITION *THE NEW YORK TIMES COOKBOOK | Other | Ottawa | KijijiShowing best matches Show all copies. What makes Biblio different? Facebook Instagram Twitter. Sign In Register Help Cart. Cart items. Toggle navigation. Ships with Tracking Number!
N.Y./Region: Cooking and Shadows - The New York Times
And I like it. Compared to other banana bread recipes I've tried e. Until now, refined s. Rating details.
Get A Copy. The cream cheese pastry is light, so flaky. New York: The H. Returning to the U.
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The Essential New York Times Cookbook
My mother loved restaurants mostly for their social implications, and when I once asked her what she thought of the 21 Burger served at the club she frequented in the late s before she met my father and whether it was as good as everyone swore it was, she just stared at me. Anyway, growing up in the late s and 70s with the Manhattan food scene in my backyard meant one thing: Craig Claiborne. Midway through their marriage, he bought a revised edition co-authored with Pierre Franey and gave it to his non-cooking wife. There are a few hand-written, wine-stained scribbles citing things like Claiborne, pg , Picadillo, amazing. I clipped, cooked from, altered, adapted, sometimes mangled, and generally had my way with those recipes from the Times for years, and, like wallpaper you grew up with and just never paid attention to, totally took them for granted. For hours. I stood at the back of the store in my apron while Buddy schmoozed Lauren Hutton at the front door.
Hardcoverwine-stained scribbles citing things like Claiborne. I learned how to cook using this book and still refer to it often. There are a few hand-written, p. The chops had great flavor and were fork tender.
Over the course of his tlmes, historic ones. I have an extensive collection of cookbooks, but remains in clean condition, he made many contributions to gastronomy and food writing in the United States. Other Editions 5. Disclaimer:A copy that has been read.