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Summary: Historic Classic
Review: The beauty of this cookbook is its timelessness. It was first written when people who cooked automatically knew basic terms. Therefore, the recipes are straightforward and not ostentatious. Claiborne also assumes a certain amount of confidence that the reader has, so his writing style doesn't make the home cook feel stupid or uninformed.Even if you already have three or four cookbooks you regularly use as your bible, buy this one for the value of understanding where the American gastronomic movement came from. It was pushed forth partially by Claiborne.
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Summary: The Most Used CookBook in My Collection
Review: 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. Recipes are always a crowd pleaser, with compliments galore! Toss that Joy of Cooking and turn to this. Recipes aren't complicated and range from great Sea Bass to orange sorbet. YUM!
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Summary: New York Times Cookbook
Review: This cookbook was awesome! There are many different recipes and Craig Claiborne makes them easy to follow. Some recipes have notes with page numbers for you so you may be able to find some similiar recipes in his book. For instance, on page 429 there is a recipe for Deviled Tomatoes. Under the recipe there are twelve other recipe names from Tomatoe Soup to Tomatoe Relish with their corresponding pages. I was very impressed with this recipe book and would highly recommend it
Rating:
Summary: New York Times Cookbook
Review: This cookbook was awesome! There are many different recipes and Craig Claiborne makes them easy to follow. Some recipes have notes with page numbers for you so you may be able to find some similiar recipes in his book. For instance, on page 429 there is a recipe for Deviled Tomatoes. Under the recipe there are twelve other recipe names from Tomatoe Soup to Tomatoe Relish with their corresponding pages. I was very impressed with this recipe book and would highly recommend it
Rating:
Summary: Fabulous
Review: This cookbook will serve you for many years. 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.
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Summary: Hot Damn!
Review: This is a very nice cookbook with tasty, easy to cook recipes involving ingredients that are commonly found. It should be stated, however, that some directions are so simple that they lack clarity. Also, many recipes involve usually alot of butter or cream, giving this book a noticably french sentiment.
Rating:
Summary: Hot Damn!
Review: This is a very nice cookbook with tasty, easy to cook recipes involving ingredients that are commonly found. It should be stated, however, that some directions are so simple that they lack clarity. Also, many recipes involve usually alot of butter or cream, giving this book a noticably french sentiment.
Rating:
Summary: Every cook should have a copy
Review: This is one of the best cook books that I've come across. The instructions are simple and easy to follow. I use it for everyday meals and for dinner parties. Every section is terrific -- from appetizers to desserts. A good investment and a great gift.
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Summary: a cook book no one can live without
Review: 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. I have made it over 50 times and I get the same reaction every time. People ooh and ahh over it. Everyone must have a copy of NYT in there library! My pages are not only stained they are also torn and have fallen out! That is how good this book is it is a must have.
Rating:
Summary: Hot Damn!
Review: Want cook some good food for once? Get this cookbook, cause you are gonna do it. Simple recipes, easy to read, well searchable. The ingredients are commonly found. There is no better cookbook available! Buy this cookbook now, and free yourself from that rubbish you usually fry up. Can't recommend more strongly.
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