4238344
9780812908350
This book is both an instrument for serious cooking and a personal statement about the preparation and eating of food. It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.Craig Claiborne is the author of 'Craig Claiborne's New New York Times Cookbook', published 1979 under ISBN 9780812908350 and ISBN 081290835X.
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