More about the book
Foreword by Pierre Franey. More than 1.000 regional. ethnic and haute cuisine recipes in this cookbook bible. This extraordinary volume reflects the revolutionary changes that have occurred in the American kitchen. Line drawings and b&w drawings throughout.
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The New York Times Cookbook, Craig Claiborne
- Language
- Released
- 1961
- product-detail.submit-box.info.binding
- (Hardcover)
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