The New York Times International Cook Book

A collection of nearly fifteen hundred selected recipes that appeared in the pages of the New York times between 1950 and 1960. About the Author: Craig Claiborne was one of the three best-known food writers in America during the 1960s, 1970s and 1980s during his tenure at the New York Times, the others being Julia Child and James Beard. He legitimized the field of restaurant criticism by maintaining a discreet, anonymous profile in visiting a restaurant and paying his own check. He would evaluate the restaurant's food, ambience, and service, giving a rating between zero and four stars. Previously, it was common for reviewers to be paid by the very restaurants they were critiquing. Claiborne's ample knowledge of gastronomy commanded respect by restaurateurs who used his reviews to improve themselves. He popularized the cuisines of China, Vietnamese, Indian, Brazilian, and a dozen more by having experts raised in the particular traditions to come to his house and cook where he would take