The entertaining memoirs of the world-renowned culinary expert chronicles his early life, colorful career, and epicurean adventures, and includes one hundred of the author's favorite recipes and a list of recommended cookbooks

Craig Claibornes: A Feast Made for Laughter

Claiborne, Craig

Biographies & Memoirs

Henry Holt Co.

Presents recipes for creating a wide variety of meals, desserts, appetizers, salads, sauces and beverages, involving the use of herbs and spices

Cooking with Herbs and Spices

HarperCollins, Publishers

quite good shape, missing jacket, no marks or writing, crisp pages, some shelf wear visible to cover near and at the top of the spine

INTERNATIONAL COOK BOOK

Cookbooks, Food & Wine

Regional & International

Harper&Row

The New York Times Cook Book is the first quality cook book for daily use in the home kitchen. In 717 pages it gives nearly 1,500 recipes for all occasions, selected from more than 10,000 that have appeared in The New York Times, and prepared and tested by the Times food staff and kitchens. It is illustrated with 133 black-and-white photographs, many of which accompany the recipes and cooking procedures.

The New York Times Cookbook

Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.
Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.
Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

The New York Times Cook Book

Baking

William Morrow Cookbooks

Cookbook presents nearly one thousand recipes from forty-five countries throughout the world.

The New York Times International Cookbook

Cooking Education & Reference

Harpercollins

Presents recipes for creating a wide variety of meals, desserts, appetizers, salads, sauces and beverages, involving the use of herbs and spices

Cooking With Herbs and Spices

The Chinese Cookbook

Book by Claiborne, Craig, Lee, Virginia, ee, Virginia Lee

Lee, Virginia

ee, Virginia Lee

Perennial

Barnes & Noble / Harper & Row

Savory and seasoned, 250 authentic Chinese recipes served up by experts. "Recipes written so clearly, so explicitly, that even the neophyte shouldn't hesitate to tackle this unique cuisine."--House & Garden

The Chinese cookbook

Deutsch

See the best price to sell, buy, or rent books by Claiborne, Craig. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Claiborne, Craig

See the best price to sell, buy, or rent books by Claiborne, Craig. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Craig Claibornes: A Feast Made for Laughter

Cooking with Herbs and Spices

INTERNATIONAL COOK BOOK

The New York Times Cookbook

The New York Times Cook Book

The New York Times International Cookbook

Cooking With Herbs and Spices

The Chinese Cookbook

The Chinese Cookbook

The Chinese cookbook