New York Times Cookbook

The New York Times Cookbook by Craig Claiborne; Harper Row, New York & Evanston, 1961

This is one of the first cookbooks I would reference as I was learning how to be a cook. It doesn't contain weird and trendy recipes, rather time tested, tried and true ones. Cooking during the 50 to 70's, the continental cuisine days; meant that you stuck to the basic techniques. Not every cook followed recipes and we all know that we carry recipes around in our heads. Well, Craig Claiborne, the New York Times food editor of that time, was well known for being a perfectionist in the kitchen.

When it was first published, The New York Times Cookbook became the cookbook of the day. It rivaled those of James Beard and Julia Child. What's amazing here is that this book was written in 1961 and it is still relevant today! Imagine how far ahead of its time this book is with about 1,500 recipes, all of which appeared in the New York Times in the 50's and early 60's. The New York Times set the standard of writing about food in its Wednesday Food Section that many other newspapers still follow today.

This is still a must have cookbook that is well written and that has excellent recipes throughout its pages. The fact that mine is in tattered shape and has many kitchen stains proves that I really used it to hone my cooking skills. I hope you will find it useful and you too will become a better cook from reading and using it!

Look at some of these great recipes.

Pumpkin Soup, Steak Diane, Bollito Misto, Swedish Meatballs, Lamb Shashlik, Pork Chops Charcuterie, Chicken Tamale Pie, Rotisserie Duck, Stripped Bass with Oysters and Herbs, Clams on Toast, Shrimp Fondue, Jambalaya, Spaghetti with Lobster, Green Beans a la Nicoise, Cassoulet, Creole Okra, Fish Veloute, French Dressing, Whole Wheat Bread, Onion Squares, Ohio Corn Relish, Pickled Seckel Pears, Velvet Custard Pie, Vinegar Pie, Dundee Cake, Sacher Torte, Mousse au Chocolate, Swedish Pancakes, Nougat and a thousand recipe in between. Plus pictures with some in color, an explanation of culinary terms, a menu planning section, a mixed drink guide, equivalents, conversion guides and so much more!

This is one of the best American cookbooks ever written! It's a Good Cooking must buy/must have cookbook for any serious cookbook library.

This is one of the best American cookbooks ever written!

A Recipe from this Cookbook---ROAST LEG OF LAMB page 119

Gigot d’agneau
(6 servings)

1 five-pound leg of lamb, trimmed and roast ready
lemon juice
1 clove garlic, sliced
salt and freshly ground black pepper
1 teaspoon rosemary

1. Preheat oven to slow (300 degrees F.).

2. Cut small slits in the lamb and insert the garlic. Rub the meat with rosemary and lemon juice and sprinkle with salt and pepper.

3. Place the meat on a rack in a roasting pan and roast, uncovered, eighteen minutes per pound for well done (175 degrees F. on a meat thermometer), twelve for rare (140 degrees F.).

4. Transfer the lamb to a warm serving tray and let stand for twenty minutes before carving. Serve with pan gravy, a white-bean casserole and tossed green salad.