The New York Times Cook Book, Craig Claiborne, 1961 archeology or any styled shelf that

or any styled shelf that values both beauty and intellectual weight

The text spans Martial’s fourteen books of epigrams and was issued by the University of Oklahoma Press as a 1967 reprint of the earlier Ginn and Company edition

home offices

Bound in handsome dark burgundy leather

especially spine

The New York Times Cook Book, Craig Claiborne, 1961 archeology or any styled shelf thatWho 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