Lot #9: The New York Times Menu Cook Book (1966) by Craig Claiborne

This is "The New York Times Menu Cook Book" by Craig Claiborne. It is also a companion book to "The New York Times Cook Book". Both were known as the "green books" in their time. This cook book provides around 1,200 recipes and 400 menus for various occasions like family meals, picnics, brunch, barbeques and special occasions or formal banquets. It focuses on the concepts of texture, flavour, and colour in menu planning, and the material was mainly derived from Claiborne's articles between 1960 and 1966. Craig Claiborne (1920 – 2000) was an American restaurant critic, food journalist, and book authour. He was a long-time food editor and restaurant critic for The New York Times. Hardcover book. Dust jacket shows wear. Dimensions: Approximately 7 x 9.5 inches. Pickup category timeslot {A}