"New York Times Cook Book" by Craig Claiborne, published by Harper & Row, New York, copyright 1961 by the author, no isbn# which indicates early 1960s printing, small dot on the backboard is a traditional marking of BOMSC editions. There is no price imprint on the front flap of the DJ. A collection of nearly fifteen hundred selected recipes that appeared in the pages of the New York Times between 1950 and 1960. Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks.

Original dust jacket [wear, damages and creases: see photos]; hard boards, dark-blue cloth with gold decorations and lettering on spine; 6.3/4" x 9.1/2"; navy blue endpapers, 717 pages including Index + 'About the Author' page, very good condition.

Craig Claiborne was one of the three best-known food writers in America during the 1960s, 1970s and 1980s during his tenure at the New York Times, the others being Julia Child and James Beard. He legitimized the field of restaurant criticism by maintaining a discreet, anonymous profile in visiting a restaurant and paying his own check. He would evaluate the restaurantâ€â„¢s food, ambience, and service, giving a rating between zero and four stars. Previously, it was common for reviewers to be paid by the very restaurants they were critiquing. Claiborne's ample knowledge of gastronomy commanded respect by restaurateurs who used his reviews to improve themselves.

Claiborne popularized the cuisines of China, Vietnamese, Indian, Brazilian, and a dozen more by having experts raised in the particular traditions to come to his house and cook where he would take meticulous notes, than write about them in the New York Times.

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