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The New York Times Cookbook (1961) by Craig Claiborne

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    • Categories: Appetizers / starters; Cooking for a crowd; French
    • Ingredients: whole turkey; ground veal; ground pork; Cognac; heavy cream; nutmeg; tarragon; fatback; cooked tongue; pistachio nuts; carrots; celery; parsley; salt pork
    • Accompaniments: Quick aspic; Jellied white sauce (Sauce chaud-froid)
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: pork fat; veal; pork shoulder; ham; tongue; chicken breasts; chicken livers; eggs; Cognac; black truffles; pistachio nuts; white pepper; monosodium glutamate; ground allspice; ground cinnamon; ground cloves
    • Accompaniments: Quick aspic; Jellied white sauce (Sauce chaud-froid)
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: chicken fat; chicken livers; Cognac; heavy cream; onions; ground ginger; monosodium glutamate; white pepper; ground allspice
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: pork fat; veal; pork shoulder; ham; chicken livers; garlic; heavy cream; Cognac; white pepper; ground allspice; ground cinnamon
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: rabbit; Cognac; pork; shallots; leeks; celery; eggs; foie gras; thyme; powdered bay leaves; salt pork; gelatin
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Cognac; pork; shallots; leeks; celery; eggs; foie gras; thyme; powdered bay leaves; salt pork; gelatin; hare
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: chicken fat; lard; bay leaves; thyme; onions; chicken livers; monosodium glutamate
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking for a crowd; French
    • Ingredients: salt pork; pork livers; veal; sherry; Cognac; poultry seasoning; powdered bay leaves; heavy cream; egg yolks; gelatin; beef consommé
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters
    • Ingredients: chicken livers; chicken broth; onions; chicken fat
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: celery; parsley; black peppercorns; chicken livers; ground cayenne pepper; butter; nutmeg; dry mustard; ground cloves; Cognac
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; East European
    • Ingredients: butter; chives; anchovies; chicken bouillon; tomato purée; gelatin; cooked veal
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking for a crowd; German
    • Ingredients: pig feet; pork shoulder; vinegar; celery root; carrots; onions; bay leaves; black peppercorns; allspice berries; whole cloves; thyme; dill pickles
    • Categories: Appetizers / starters; Danish
    • Ingredients: veal breast; fatback; saltpeter; ground allspice; onions; parsley or dill; salt
    • Categories: Canapés / hors d'oeuvre; Korean
    • Ingredients: pork tenderloin; soy sauce; ground ginger; sesame seeds
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Mexican
    • Ingredients: pork shoulder
    • Categories: Canapés / hors d'oeuvre
    • Ingredients: ground pork; water chestnuts; crystallized ginger; peanut oil
    • Categories: Canapés / hors d'oeuvre; Greek
    • Ingredients: ground beef; breadcrumbs; onions; parsley; mint; ground cinnamon; ground allspice; vegetable shortening
    • Categories: Sauces for meat; Appetizers / starters; Asian
    • Ingredients: pork spareribs; soy sauce; vinegar; candied ginger; green plums
    • Categories: Grills & BBQ; Appetizers / starters; Chinese
    • Ingredients: pork spareribs; soy sauce; red wine
    • Categories: Appetizers / starters
    • Ingredients: chicken livers; chives; bacon
    • Categories: Appetizers / starters; Asian
    • Ingredients: chicken livers; bacon; scallions; soy sauce; ground ginger; curry powder; canned water chestnuts
    • Categories: Appetizers / starters; Asian
    • Ingredients: rock lobsters; soy sauce; sherry; bacon; canned water chestnuts
    • Categories: Appetizers / starters; French
    • Ingredients: whole lobsters; mayonnaise; chicken broth; tomato juice; gelatin; egg whites; Cognac; egg shells
    • Accompaniments: Salade Russe
    • Categories: Appetizers / starters
    • Ingredients: mussels; bacon
    • Categories: Appetizers / starters; Winter; Italian
    • Ingredients: eels; chicken broth; dry white wine; lemons; parsley; mint; chives; spinach

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

  • 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.

  • 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.

  • Banana tea bread

    • Bloominanglophile on September 14, 2013

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

  • 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!

  • Old-fashioned rice pudding

  • Mushroom turnovers

    • holleya on April 22, 2012

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

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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)

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