The New York Times Cook Book

The dust jacket of this 1961 edition shows signs of wear, with notable tears and edge wear. Despite these flaws, the book itself remains intact, with no inscriptions or library markings. The binding is solid, and the pages are clean, making it suitable for both use and display.

"The New York Times Cook Book" by Craig Claiborne, published by Harper & Row in 1961, is a seminal work in the culinary world. This edition, printed in New York, encapsulates the rich tradition of American cooking as curated by Claiborne, a notable figure in food journalism. While the edition specifics are unknown, the book's enduring significance lies in its comprehensive collection of recipes that reflect the culinary trends of its time. As a sought-after title, it provides insight into mid-20th-century American cuisine, making it a valuable addition to any cookbook collection. The dust jacket shows signs of wear, with noticeable tears and edge wear, but the book remains intact and ready for use in the kitchen or as a collector's piece.