New York Times Menu Cook Book

A companion volume to The New York Times Cook Book, containing more than 1200 recipes from the thousands printed in the NY Times newspaper from 1960-1966. Part I is about planning menus based on texture, flavor, and color, including breakfast, brunch, luncheons, picnics and barbecues, dinner, supper, holidays, international. Part II is the recipes for

A companion volume to The New York Times Cook Book, containing more than 1200 recipes from the thousands printed in the NY Times newspaper from 1960-1966. Part I is about planning menus based on texture, flavor, and color, including breakfast, brunch, luncheons, picnics and barbecues, dinner, supper, holidays, international. Part II is the recipes for the menus. There is an index, as well as black and white photos and illustrations.

Comments

OldBrit says:

I’m on my 3rd or 4th copy of this all-time classic cookbook. This is the 3rd or 4th copy of this all-time classic cookbook.Try the Fettuccini Alfredo, Herbed Meat Loaf with fresh tomato sauce or mushroom sauce, the Avocado and grapefruit salad with poppy seed dressing, or the chicken with lime barbecue sauce. These are only a couple of my favorites from this cookbook.If you pick any recipe in this cookbook and follow it, you’ll end up with not only an excellent dish, but a perfect example of what that particular dish should be.

Madeleine says:

Delighted to get a like-new copy of this cook book I used this cook book decades ago and always loved it. A lot of the recipes turned into family favorites, but somehow I lost the book in a move. Recently, my grown daughter asked me for recipes for some of her childhood favorites: things like Puff Chicken (which we used to call Puffy Chicken). I was delighted to find the book here and even more delighted to see what excellent condition it was in.I’m going to send my daughter copies of the recipes she wants but the book is mine. I can’t wait to make Puffy Chicken again.

Comments are disabled for this post.