The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing sugar jar and based on its condition

and based on its condition is ready to survive another 100 years more

Easy to clean

interesting arrangements like Red Flannel Hash

cooking terms and measurement tables round out special sections

The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing sugar jar and based on its conditionit 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