The New York Times Cook Book Criag Claiborne 1961 HB 1st ed.hc3245

The New York Times Cook Book is the first of many cook books edited by Craig Claiborne, then food editor of the NYT. This book was published in 1961 and was published by Harper and Row. This is the first printing and predates ISBN numbers. The book is 717 pages so quite a cook's tome. The recipes range from appetizers to desserts and includes chapters on wine selection, herbs and spices, sources of ingredients, and weights and measurements. There is a table of contents in the front and a detailed index in the back. The book contains numerous colored photos of finished dishes and charts.
Condition is very good. It has been used and feels like it, but the book is clean and there are no torn or loose pages.
As a young adult The New York Times cook books were my kitchen Bibles. The recipes were short and easy to follow for a novice cook and the ingredients were easy to find in the local supermarket. Moreover the results were just about foolproof and when I served guests the food got raves. Some how I lost my collection of books as I moved around the world. So I was quite thrilled to find this one recently.