A magnificent collection of
New York Times
recipes for every taste and any occasion—from two of the foremost food experts in this or any other country
Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients.
Now the remarkable team that has already given us
The New York Times Cookbook, Craig Claiborne’s Gourmet Diet,
and
The New York Times 60-Minute Gourmet
offer 600 scrumptious recipes from the pages of
The New York Times
that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook’s shelf.
Praise for
Cooking with Craig Claiborne and Pierre Franey
“The indomitable
cooking team does it again!”
—
Chicago Tribune
“The Rogers and Hart of food writing . . . one cannot do better.”
Cosmopolitan