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The New York Times Cookbook (1961) by Craig Claiborne

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Notes about this book

  • chawkins on June 13, 2013

    Notable recipes in addition to featherbooks' list below: arroz con pollo, coconut cream pie, lemon meringue pie.

  • featherbooks on April 18, 2013

    Notable Recipes per 101 Classic Cookbooks (2012): Basic Tomato Sauce, p.526, Beef Stroganoff, p. 547, Chicken a la Kiev, p. 509, Chili con Carne, p. 393, Flank Steak with Herb Stuffing, p. 542, Herbed Pork Chops, p. 530, Key West Port Chops, p.530, Pork Chops with Basil, p. 530, Pork Chops with Paprika, p. 530.

  • robm on January 13, 2012

    There is a subsequent edition of this book (from the 90s, as I recall) that's also indexed on EYB. Although it has the identical title it is extensively revised and some 40% of the recipes in this edition apparently were pitched and replaced in the newer edition. So you may want to have BOTH books if you're a Craig Claiborne fan!

  • MVitek on June 03, 2011

    Hungarian Cream Cake, Mushroom Turnovers, Cream of Carrot Soup

  • judyg on March 05, 2011

    My copy may not be this one, but it is from 1961

Notes about Recipes in this book

  • Mushroom turnovers

    • holleya on April 22, 2012

      Add 1/2 tsp salt to dough. Reduce salt in filling to 1/2 tsp.

  • Herbed pork chops

    • chawkins on August 28, 2013

      Great weeknight entree. Total cooking time was about an hour but hands-on time was less than 10 minutes. You rubbed the herbs on the chops, simmered them for 45 minutes until all the liquid evaporated, browned the chops a bit, add the wine, reduced and they were done. The chops had great flavor and were fork tender.

  • Catalan bouillabaisse

    • mcvl on September 16, 2014

      I've been making this recipe every few years since 1962, and it remains a reliable dish to serve to perfect strangers, people about whose likes and dislikes you know nothing. And I like it. I didn't have any Chablis on hand this time, and I missed it.

  • Baking powder biscuits

    • Bloominanglophile on September 14, 2013

      My notes say, "Good rising". I don't use shortening anymore, so obviously replaced the same amount with butter.

  • Onion squares

    • Bloominanglophile on September 15, 2013

      As I was entering my comments for the Baking Powder Biscuits from this book, my eyes fell on the recipe for Onion Squares. It sounded so delicious that I immediately went to the kitchen to make it. This is a nice quick bread recipe that would compliment soups, salads, or a German meal (I would substitute the parsley with the caraway seeds). The base is basically a biscuit dough, which is topped with sautéed onions, then sour cream or cheese. I used light sour cream--am wondering if full fat sour cream might melt a little better?!? Anyway, this bakes up nice and light and is luscious with the onions. I have entered it into my favorites file!

  • Banana tea bread

    • Bloominanglophile on September 14, 2013

      This banana bread is just fine, but James Beard's recipe has become our house favorite.

  • Old-fashioned rice pudding

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  • ISBN 10 0060107901
  • ISBN 13 9780060107901
  • Published Oct 01 1961
  • Format Hardcover
  • Page Count 797
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers


Other cookbooks by this author

The New York Times Cookbook (1961)

Member Rating

Average rating of 4.5 by 3 people