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propagation
Bound in handsome dark burgundy leather
in a reading nook
especially spine
The New York Times Cook Book, Craig Claiborne, 1961 archeology propagationWho 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
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