The New New York Times Cookbook by Craig Claiborne and Pierre Franey

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  • Quindin de yá-yá (an egg and coconut dessert)

    • robm on July 04, 2011

      This is Brazil's "national dessert," derived from traditional Portuguese sweets. This recipe makes a "quindao," a big quindin. (Pronounced keen-jeen). You can also pour this mixture into a buttered cupcake tin (12 holes) which can be set in the oven over a similar size pan of hot water. Bake until the quindins rise a bit and are lightly golden on top. Cool, unmold and invert. The coconut should be on the bottom, forming a crust, while the top should be vividly yellow, translucent and the consistency of a firm custard. One per person is plenty, these are VERY rich and sweet! A fine finish to a meal, or at afternoon tea!

  • Meat and spinach loaf

    • L.Nightshade on June 04, 2011

      Made this loaf and reviewed in the ENYT entry.

  • Moroccan carrot salad

    • L.Nightshade on June 04, 2011

      I made this salad to go along with the Choresh Qormeh Sabzi. It was the perfect contrast of color and taste. This dish is very simple to prepare, you just need to allow for six hours of marinating after preparation. I used a rainbow bunch of carrots, so the yellow, white, orange, and purple carrots looked great with the chopped cilantro (I used the slice and boil method, not the grating method). The dressing is a tasty mix of salty and sweet, plus coriander and cumin. I'm looking forward to trying the same dressing over roasted golden beets.

  • Pasta with ginger and garlic

    • Thredbende on August 10, 2011

      This is a delicious pantry pasta with fresh ginger, carrot, garlic and scallion. It is as delicious fresh as it is cold. Consider it for a picnic as a lovely vegetarian dish.

  • Mary Ann's fruitcake

    • Thredbende on August 10, 2011

      I make about 20 of these every November. It is the fruitcake for people who don't think they like fruitcake. It is basically a pound cake with raisins and pecans, but it is MUCH better than that. My family and friends nag me until they get their cake.

  • Baked mushrooms, noodles and ham Mornay

    • bktravels on January 05, 2020

      Warming, delicious and pretty with spinach fettucine.

  • Tapioca pudding

    • ldemeter on January 13, 2021

      Very nice when freshly made and warm or room temperature. Gets rubbery when refrigerated.

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  • ISBN 10 081290835X
  • ISBN 13 9780812908350
  • Linked ISBNs
  • Published Nov 12 1979
  • Format Hardcover
  • Page Count 751
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Crown Publishers
  • Imprint Times Books

Publishers Text

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.

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