The New York Times Cook Book, Craig Claiborne, 1961 archeology The gentle wear and varied

The gentle wear and varied spine designs add texture and charm while maintaining a cohesive look

or any styled shelf that values both beauty and intellectual weight

Bound in handsome dark burgundy leather

this is a comprehensive guide to children's party planning covering themes

approachable manual on the social art of talk

The New York Times Cook Book, Craig Claiborne, 1961 archeology The gentle wear and variedWho wrote it: The New York Times Cook Book is the classic 1961 edition by Craig Claiborne, the paper's celebrated food editor, published by Harper & Row. What it's about: With around fifteen hundred recipes spanning American and international cooking, this is one of the foundational cookbooks of the postwar kitchen and a workhorse reference that still earns its place on the shelf. Special features: The book is bound in blue cloth with a handsome gilt