The New York Times Cook Book, Craig Claiborne, 1961 archeology Bound in handsome dark burgundy

Bound in handsome dark burgundy leather

and this Da Capo edition made his imagery newly accessible to the generation that encountered it in the 1960s and 70s

in a reading nook

🌊 The Radio Boys' First Wireless — Alan Chapman (1922)

The New York Times Cook Book, Craig Claiborne, 1961 archeology Bound in handsome dark burgundyWho 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