THE NEW YORK TIMES MENU COOK BOOK
Drawings by Bill Goldsmith
Harper & Row
729 pp; 6.75 x 9.5 x 2"
Hardcover - cloth over boards
Index & illustrations
VG, no DJ
Craig "Claiborne was the first man to supervise the food page at a major American newspaper and is credited with broadening the Times' coverage of new restaurants and innovative chefs. A typical food section of a newspaper in the 50's was largely targeted to a female readership and limited to columns on entertaining and cooking for the upscale homemaker. Claiborne brought his expert knowledge of cuisine and own passion for food to the pages, transforming it into an important cultural and social bellwether for New York and the nation at large "(Wikipedia).
A companion to Claiborne's "New York Times Cook Book," this book begins with over 50 pages of menus - Breakfast and Brunch, Luncheon, Picnic and Barbecue, Dinner, Supper, Entertaining, Holiday, and International. Recipes follow for each item on a menu. The recipes are straightforward and uncomplicated; yet, they represent the best available at this time in America's culinary history.
Description: green cover with gilt lettering; spine and cover in VG condition; light bumping to corners and spine ends; spine straight, binding tight; pages clean and unmarked; no remainder/library/price marks; no DJ; possible/probable book club edition.