Craig Claiborne's The New New York Times Cookbook

"In 1961 Craig Claiborne published his best-selling classic, 'The New York Times Cookbook'. Now eighteen years later he has created, in collaboration with master chef Pierre Franey, a companion volume hat reflects the revolutionary changes in the American kitchen. 'Craig Claiborne's The New New York Times Cookbook' is destined to take its place on the bookshelves of anyone who truly appreciates good food and loves to cook. Working as a brilliant team, Claiborne and Franey have improvised on the various themes presented to them by the world's greatest chefs and most gifted amateurs in their East Hampton kitchen to expand the frontiers of exquisite cooking. This book is both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, examples of extraordinary regional and ethnic cuisine alongside outstanding haute cuisine. But throughout you will find that the only criteria is "good cooking". There are special selections from Claiborne's De Gustibus and Q&A columns, as well as a chapter on equipment, all illustrated with menus, guest lists and drawings from Claiborne's personal guest books, as well as photographs of himself and Franey together and with the most skilled practitioners of the culinary arts."--