The New York Times Cookbook edited by Craig Claiborne. Published by Harper & Row, copyright 1961. Hardcover with dust jacket. Not a first edition printing.
This straightforward tome covers Appetizers; Soups; Meats; Poultry; Fish and Shellfish; Eggs, Cheese, Rice and Pasta; Vegetables; Salads, Mousses and Salad Dressing; Sauces and Composed Butters; Breads; Relishes and Preserves; and Desserts. 717 pages with nearly 1,500 recipes! This printing includes 133 black and white photos, and 16 pages in full color.
In very good vintage condition. Clean copy! No writing or highlighting. No food staining. No ripped, torn, folded, or dog-eared pages. Hardcover is in excellent condition. Dust jacket is in fair condition - it's intact, but there is considerable ripping to it. Edges of pages do show shelf wear, please see photos.
