The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing burgess company This style of cookbook was

This style of cookbook was an instant success and saw many printings and revised editions throughout the 1930's

- Clear graphics and typeface

5"inches (length- spout to handle) x 4

the inn was rebuilt in 1938

The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing burgess company This style of cookbook wasit is true that world travel on a scale unsurpassed in history is making the American palate more sophisticated. It is hoped that the major audience for this volume will be those who are willing to pamper the palates of themselves as well and their friends (from the Preface) {HISTORY} In 1961, Craig Claiborne, the Food Editor for the New York Times, published a 700+ page cookbook that finally made sense for those kitchen adventurers overcome by