Product Details

First Edition of The New York Times Menu Cook Book by Craig Claiborne — one of the most celebrated American food writers of the 20th century, alongside Julia Child and James Beard. Published in 1966 by Harper & Row, this is the true First Edition/First Printing as stated on the copyright page. This classic volume is organized around complete menus rather than individual recipes — a groundbreaking approach that made it a beloved reference for home entertainers of the 1960s and beyond. Includes: Complete seasonal and occasion-based menus Over 1,000 recipes covering everything from appetizers to desserts Beautiful black-and-white illustrations by Bill Goldsmith Chapters on vegetables, fish, poultry, meats, sauces, and more Please see photos for condition and wear. No dust jacket.