Cooking with Craig Claiborne and Pierre Franey Cookbook New York Times
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Cooking with Craig Claiborne and Pierre Franey Cookbook
More than 600 New Recipes from The New York Times
Craig Claiborne and Pierre Franey
Condition and description: Some wear to dust jacket and tanning to inside of jacket. The inside binding is tight and the pages are clean. This book appears to have rarely if ever been used.
To millions of people across the country the names Craig Claiborne and Pierre Franey are synonymous with fine cooking. As featured writers for The New York Times they have introduced readers to the art of cooking and appreciating the best dishes, from the most exquisite French cuisine to the humblest casserole. As the authors of The New York Times Cookbook, Craig Claiborne's Gourmet Diet, and The New York Times 60-Minute Gourmet they have reached and inspired even more cooks and food lovers.
Imaginative, appetizing and, above all, clear and easy to follow, the recipes created by Craig Claiborne and Pierre Franey are probably best known for their variety. In Cooking with Craig Claiborne and Pierre Franey that variety is reflected throughout - in soups, salads, sauces, meat, fish, poultry, eggs, vegetables, desserts and other dishes.
- Publisher: Times Books
- Date: 1983
- Format: Hardback, dust jacket
- Pages: 500
- ISBN: 0812910788
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