New York Times Cookbook Hardcover – Apr 25 1990
Frequently Bought Together
Customers Who Viewed This Item Also Viewed
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
This is a good cookbook. I have used it over the years, and some of the recipes are old standbys that I return to frequently. For example, on page 299 is an excellent recipe for chili con carne. I substitute sirloin or stew meat cut into approximately 1" cubes for the chopped beef. I also like to throw in an extra red pepper just for color, and sometimes lighten up on the chili powder, depending on the taste of those I'm cooking for. My 96-year-old mother-in-law loves my chili, but likes it a little milder. For those who like it hot, adding a few jalapenos will wake up the taste buds and make the eyeballs sweat. Chili was originally made without beans, until the Great Depression era, when beans were added to add bulk cheaply. Hamburger as a substitute for top grade beef was also an economy measure that has become synonymous with chili. I retain the beans for the flavor, but revert to the original use of prime beef as the meat ingredient.
Another recipe from the book that has proven popular with my friends and family is the one for Nova Scotia Black Fruitcake, on page 699. It has become a family tradition for me to make it every Christmas. I make it with brandy usually, adding the booze over a period of a month or so unsparingly, keeping it moist while it ages, wrapped in cheesecloth in a cool room. It is delicious.Read more ›
The sour cream fudge cake is our favorite dessert in the book. This simple yet unbelievably good cake doesn't even need icing and is just the thing for bringing to a party. Again, this is the kind of recipe in the book; standard chocolate cake, yet better in every way than other recipes we've tried.
The cookbook has everything out there you need to start cooking. When I first started cooking, I was able to pick up this cookbook and start with almost no background. All the recipes turned out excellent. I particularly liked the chili recipes.
Last year, I mixed and matched these recipes with ones typed on index cards that I inherited from my grandmother and made a successful Thanksgiving dinner (which may be the ultimate praise for a cookbook).
One warning: recipes in this cookbook are not shortcuts. They will take a decent time to prepare. If I am in a hurry, I don't usually use this cookbook. If you never have much time to prepare a meal or do not enjoy cooking, this is probably not the book for you.
It offers indispensable advise on common cooking issues as well as many many excellent recipes that will become regulars in your house.
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.
Most recent customer reviews
Bought this book through Amazon after reading the reviews. The reviews did not let me down. This was a great book. Easy to follow recipes and ingredients easily available. Read morePublished 12 months ago by fabi canada
My first copy of this book is over ten years old and has been worn from frequent use, into two pieces. Read morePublished on Nov. 2 2012 by Ringtales
This is a very nice cookbook with tasty, easy to cook recipes involving ingredients that are commonly found. Read morePublished on March 14 2004
This is the ultimate cookbook out there. I reccomend this cookbook to anyone in need of an essential cookbook! The creme brulee is the best ever. Read morePublished on Nov. 21 2003
This book is great. Whenever I'm stumped for something new, and want to get out of our food rut, I open this book and always find something great. Read morePublished on Oct. 24 2002