A magnificent collection of New York Times recipes for every taste and any occasion--from two of the foremost food experts in this or any other country

Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients.

Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne's Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook's shelf.

Praise for Cooking with Craig Claiborne and Pierre Franey

"The indomitable New York Times cooking team does it again "--Chicago Tribune

"The Rogers and Hart of food writing . . . one cannot do better."--Cosmopolitan

Author: Craig Claiborne, Pierre Franey
Binding Type: Paperback
Publisher: Ballantine Books
Published: 03/12/1985
Pages: 512
Weight: 1.64lbs
Size: 9.00h x 6.00w x 1.15d
ISBN: 9780449901304

About the Author
Craig Claiborne is a food critic and author. He was born in Sunflower, Mississippi, and has lived for many years in East Hampton, New York. He is the author of The New York Times Cookbook, Craig Claiborne's Kitchen Primer, and many more.

Pierre Franey was the executive chef of the legendary restaurants Le Pavilion and La Cote Basque in New York City and created the "60-Minute Gourmet" column in The New York Times.