The New York Times Cookbook (1992) by Craig Claiborne

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Notes about Recipes in this book

  • Gravlax

    • smtucker on August 07, 2010

      Can't find this recipe in the book.

  • Buttermilk pancakes

    • smtucker on November 07, 2015

      Made with Kate's buttermilk. Absolutely wonderful. Whole family enjoyed. Added an additional 1/4 cup buttermilk to get the correct consistency.

    • Snadra on March 11, 2012

      These are my go-to pancakes. Simple and only five ingredients with no greasy metallic baking powder taste. However, they do come out quite thick, so it's worth adding a bit more buttermilk if you want a thinner batter.

  • Endive au gratin

    • okcook on December 26, 2012

      Swiss or Gruyere cheese is also a required ingredient

  • Brandied sweet potatoes

    • lorinave on October 10, 2010

      This is an awesome dish-added it at

  • Cod Provencale

    • jhappel on January 08, 2012

      Excellent. Fennel flavor is very good.

  • Minute steaks in parsley butter

    • jbuchman on July 10, 2017

      Classic cube steak recipe. Easy and quick. The parsley butter is great.

  • Lemon cake

    • okmosa on April 18, 2021

      I was looking for a lemon cake, one that screams lemon. This recipe does not. I suspected as much with the ingredients including the juice of only one lemon. So I made up for it as best I could by squeezing straight lemon juice over the top then slathering it with a very lemony powdered sugar glaze. And, as with most older baked dessert recipes, I should have added some salt to the batter. Finally, there were no instructions how to prepare the loaf pan so I sprayed it very lightly to avoid a greasy exterior. Of course, the bottom stuck. ;)

  • Chicken and spinach crepes

    • Yildiz100 on May 23, 2019

      Made exactly as written. Very indulgent-uses so much fat, but fabulously delicious. The butter seemed particularly excessive but the final result was deliciously brown-buttery so it was worth it. Too rich for everyday, but worth it now and then.

  • Scotch shortbread

    • Yildiz100 on December 02, 2018

      The middle had a stodgy texture. The edges, which had browned a bit, were quite nice, but the recipe instructions do say it should not be browned. Fine, but because of the texture issue and uncertain instructions, I would try something else before repeating this.

  • Potted beef, Italian style

  • Cranberry-apple sauce

    • srhoads0 on November 19, 2019

      Too sweet. Improved by making homemade apple sauce w/blueberries and running through the blender before mixing

  • Herbed tomato salad

  • German lebkuchen

    • Lsblackburn1 on December 23, 2020

      Love the taste of these, but man are they sticky! Impossible to cut nicely and get out of the tray, which is kind of a bummer for gifting. Not sure if I made a mistake or what, but I will have to keep searching for lebkuchen recipes!

  • Russian borscht

    • Lsblackburn1 on February 04, 2019

      Easy to make and so hearty, healthy and delicious. I needed to use up some baby back ribs so used those instead of beef and used Savoy cabbage instead of regular.

  • Baked acorn squash

    • angrygreycat on September 28, 2018

      Perfectly fine, super easy preparation of acorn squash.

  • Bacon muffins

    • angrygreycat on July 27, 2019

      Made these for book club - very simple recipe with a base batter that then allows you to differentiate for bacon or cheese or other variations. Raised beautifully. A nice option when I want to take something savory rather than sweet.

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  • ISBN 10 0060160101
  • ISBN 13 9780060160104
  • Published Oct 09 1992
  • Format Hardcover
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Revised! Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

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