The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing burgess company - contains over 350 pages

- contains over 350 pages of recipes

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

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

you understand that it is a free spirit

The New York Times Cook Book - Craig Claiborne - 1981 Edition, 27th Printing burgess company - contains over 350 pagesit 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