The New York Times Cook Book

by Craig Claiborne

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.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction, Food and Drink, Food and Wine

800 pages, Hardcover

First published October 1, 1961

About the author

Craig Claiborne was a restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.

Reviews

[Leona · Rating 4 out of 5]

I've had this cookbook since this edition was published in the early 80's. It has remained a favorite"go-to" cookbook; a timeless staple in my kitchen that has stood the test of time. I learned how to cook and bake using this cookbook.

I can't speak to other editions, but this one is definitely a classic.

[Susan Gardner · Rating 5 out of 5]

In these pages Craig Claiborne taught me to cook and to love to cook. I bought the first edition when it was originally published around 1961 and I have used it ever since. The recipes are clear, well organized, beautifully thought out. The photo sequences to teach how to carve a turkey, make a muffin and similar basics. Yet the food is elegant, sophisticated, as fresh and interesting as ever.

I have an extensive collection of cookbooks, historic ones, books from many times and cultures but I would sorely miss Craig in my kitchen. I have my stained, dogeared first 'first edition' and felt lucky to find a duplicate to use for the rest of my life.

[Anne · Rating 4 out of 5]

Someone gave this to us as a wedding gift over 20 years ago. Could not live without it! Almost every recipe is quite simple, usually only taking 1 column. I am not too ambitious as a cook, so this suits me fine. Also, plenty of veg-friendly recipes, including an entire legume chapter.

[Mbahonyinyechi]

Nice

[Terri · Rating 3 out of 5]

Not one of my favorites but it does have merit. It contains many classic recipes but it is a bit pretentious and over blown.

I wouldn't really recommend this book to a novice cook. Claiborne assumes that basic cooking skills are present.

[Brian Mcdaniel · Rating 2 out of 5]

Classic, but shifting culinary trends have not been kind...

[Catherine Woodman · Rating 4 out of 5]

This is not as good as the original cookbook--when they modernized it, they lost alot

[Heidi · Rating 2 out of 5]

This was the book that I first followed when I started cooking. I've outgrown it, preferring recipes that are more creative, ethnic and low-cal. But it served me well for many years.

[Diann · Rating 4 out of 5]

Picked up this dense book at a used book shop - it's the 1961 original edition of this classic tome on cookery. Few photos, but a well-rounded compendium and reference. Includes a lot of recipes for things/ingredients that have now fallen out of favor, many of which I am glad to know more how to cook.

A great reference cookbook!

[Martha Hall · Rating 4 out of 5]

I learned how to cook using this book and still refer to it often. The instructions are clear and in logical order. Also, the authors actually tested all the recipes so they work. Made my first souffle using this book and it came out great.

[Judith Leipold · Rating 5 out of 5]

I purchased this book in 1967. I've always loved to cook, but this particular book TAUGHT me flavors, cultures, ingredients, and techniques. It has been my 'go to' cook book for special occasions. It will always hold a special place in my heart.

[Keri Kresler · Rating 4 out of 5]

I have the 1961 version! Hilarious.

[Emily alewine · Rating 5 out of 5]

The best

[Jane · Rating 3 out of 5]

This book could easily be cut in half. Most of the recipes are for dishes I would never attempt. Some recipes sound great, but there’s just too much here.

[Eileen Easterly · Rating 5 out of 5]

My go-to general cookbook for many years.

[Jinjer]

Mine is 1961 edition

[Mary Jo · Rating 5 out of 5]

I own this book and reference often. So many great recipes. You'll never find yourself saying, what should we eat tonight. Too many favorites to list. If you like to cook, buy this book, you won't regret it.

[Teckla · Rating 4 out of 5]

An interesting read. I like reading recipes even if i don't try them out. This time I did thug. I cooked rice the easy way. It was a really simple recipe but i can't follow a recipe to save my life, especially one on rice. I always have to check it and you're not supposed too. Don't lift the lid! my cat liked this book too. Every time i opened it she would come over and lie down in the middle of it.

[Patti McDermott · Rating 5 out of 5]

I was weaned on Betty Crocker as a kid and never understood the lure of the Joy of Cooking, but this was my first go-to cookbook as an adult. I have tried many things and all have come out delicious. My favorite recipe was for the stuffed flank steak. I've never been disappointed with anything I've tried.

[Shannon · Rating 5 out of 5]

KSLS

[Girly · Rating 4 out of 5]

This was my first cookbook after I left home. It looks horrid, which I guess is a good sign that it has been used and abused to its fullest.

I think it even has the branded mark of a stove-top coil on the cover.

[Geri Jeter · Rating 5 out of 5]

I learned how to cook using this book and still refer to it often. The instructions are clear and in logical order. Also, the authors actually tested all the recipes so they work. Made my first souffle using this book and it came out great.

[Erik · Rating 4 out of 5]

I prefer the layout of the earlier edition of this book. The quick hollandaise is a great simple way of creating this sauce.

[Cws]

641.5 Cla

[Peter Kliem]

1961 Edition

[Costacoralito · Rating 5 out of 5]

This is the cookbook I go to first. It has a good selection of recipes that are fairly simple to prepare. I keep well supplied with the Mango Chutney by making a new batch every year.

[Heather · Rating 5 out of 5]

This is a classic as far as cookbooks go.. I just saw a new edition (pictured) last year. It's a must-have for every cook.

[OssifrageRage · Rating 4 out of 5]

Another staple cookbook, many classic and timeless recipes.
I am not as fond of the updated version as I am of the original. I would try to get it used for the original recipes.

[Rudolfo · Rating 5 out of 5]

All the recipes that me and a friend of mine made turned out very well. These are superb recipes, refined and tried. Highly recommended.

[Lance · Rating 4 out of 5]

This is one of the books I go to if I am looking for a new recipe or checking for an old recipe. Very Good.