INTERNATIONAL COOK BOOK

by Craig Claiborne, James J. Spanfeller (Illustrator), Bill Aller (Photographer)

International cookbook

Genres: Cookbooks, Cooking, Food, Reference

726 pages, Hardcover

First published January 1, 1971

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

[Bruce · Rating 5 out of 5]

I reach for this book more often than any of the nearly 100 cook books that I own. Its out of print and hard to find, but worth the search and whatever it costs.

[Lawyer · Rating 4 out of 5]

The recipe for Beef Stroganov alone makes this book worth the purchase. It is the only recipe I use for this dish.

[GardenSinger · Rating 4 out of 5]

This is a great book for constant inspiration for old traditional recipes from across the globe. It has a fairly large inclusion of French recipes. The several photos included are nice. It's a goldmine.

[Simone · Rating 5 out of 5]

It’s like stepping back to the 80s. So retro but the recipes are still decent.

[Cheryl · Rating 4 out of 5]

Lots of old, but yummy recipes from all over the world.

[Alex · Rating 4 out of 5]

There's no recipe under Peru for ceviche?!?

[Trudie · Rating 4 out of 5]

I've been using this book for 30+ years.

[Lance · Rating 4 out of 5]

Good reference book. Well worth seeking out. One of the books I reach for all the time.