The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing burgess company Pablo Neruda

Pablo Neruda

This style of cookbook was an instant success and saw many printings and revised editions throughout the 1930's

Like any good American entrepreneur story

5"inches (length- spout to handle) x 4

- The maker of the pottery mold blank from which this platter was created is so rare it has yet to be identified

The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing burgess company Pablo Nerudait is true that world travel on a scale unsurpassed in history is making the American palate more sophisticated. It is hoped that the major audience for this volume will be those who are willing to pamper the palates of themselves as well and their friends (from the Preface) {HISTORY} In 1961, Craig Claiborne, the Food Editor for the New York Times, published a 700+ page cookbook that finally made sense for those kitchen adventurers overcome by