"The New York Times Cook Book" by Craig Claiborne is a captivating and comprehensive collection of over 1,500 recipes that pays homage to the vibrant culinary tapestry of New York City. With his background as a renowned food critic and writer for The New York Times, Claiborne brings a wealth of knowledge and expertise to this timeless cookbook.
Organized into various sections, such as appetizers, soups, main courses, and desserts, the book offers a diverse range of recipes to suit any taste. Whether you're a novice cook or a seasoned chef, Claiborne's clear and concise instructions make it easy to follow along and create delicious meals in your own kitchen.
What sets "The New York Times Cook Book" apart is Claiborne's attention to detail and his reverence for the city's food culture. Each recipe is accompanied by a brief introduction that highlights its origin or significance, providing readers with a deeper appreciation for the dish's history. The inclusion of beautiful illustrations and photographs further enhances the visual appeal of the book, making it a feast for the eyes as well as the palate.
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One of the standout features of this cookbook is the inclusion of recipes from iconic New York City restaurants and renowned chefs. From the legendary Delmonico's to the iconic Four Seasons, Claiborne offers readers a rare glimpse into the culinary world of the city. These recipes have not only become beloved classics but have also played a significant role in shaping the food culture of the entire country.
Overall, "The New York Times Cook Book" is an essential addition to any cookbook collection, especially for those with a passion for both cooking and the vibrant food scene of New York City. Claiborne's expertise and enthusiasm shine through on every page, making this book a delightful and valuable resource for both experienced cooks and those eager to explore new flavors and dishes. With its wide array of recipes and its celebration of the rich culinary heritage of New York City, this cookbook is sure to inspire and delight food enthusiasts for generations to come.
What are readers saying?
"The New York Times Cook Book" by Craig Claiborne has received a range of reviews from readers, with a mix of positive and negative feedback. With over 2,000 ratings and reviews, the book has an average score of 3.89 out of 5 stars.
Many reviewers praised the book for its wide variety of recipes and thoroughness. They appreciated the author's clear instructions and informative cooking tips, which made it a reliable resource for a diverse range of dishes, including both classic American recipes and international cuisine. Some even mentioned that they have been using this cookbook for years and consider it a trusted companion in the kitchen.
However, some reviewers had reservations about the book's content. They felt that it was outdated and lacked innovative recipes, focusing primarily on traditional American cuisine. This may not appeal to readers seeking more contemporary or adventurous recipes. Critics also pointed out that the ingredients and techniques used in the book may not be easily accessible or applicable to all readers.
Another aspect that divided reviewers was the absence of photographs in the book. Some felt that visual representations of the dishes would greatly enhance their cooking experience and make it easier to follow the recipes. On the other hand, some appreciated the absence of photographs, as it allowed them to use their imagination and creativity while cooking.
Despite these criticisms, many reviewers still found "The New York Times Cook Book" to be a valuable addition to their cookbook collection. They praised the author's extensive knowledge and the variety of recipes included in the book. Overall, readers considered it a reliable resource for both beginners and experienced cooks, although some felt it lacked innovation and visual presentation.
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