The New York Times Cook Book / Cookbook

By: Craig Claiborne

Book Overview

About 40 percent of the recipes replaced with new ones * All the old recipes reviewed, revised and updated * New recipes using fresh herbs and food processor techniques * and much more.

• Format: Hardcover
• Language: English
• ISBN: B000BX2BGW
• Release Date: January 1990
• Publisher: Harper & Row
• Length: 799 Pages
• Weight: 3.06 lbs.