OP: The New York Times Cook Book

This book, along with Julia Child’s Mastering the Art of French Cooking, published the same year, helped launch a food revolution that transformed practically everything about the way Americans cooked and ate. A compilation of recipes and other food writing from The New York Times where Claiborne was Food Editor and later the major restaurant critic, the book marks a notable shift in the presentation of home cooking. No longer a routine obligation and chore, it became an activity carried out with consciousness, care, curiosity, and pleasure. Unfamiliar ingredients and previously untried flavors and textures were not dismissed as “foreign” and inaccessible but instead were welcomed as components of a new inventiveness and curiosity.  Known popularly as The New York Times “blue,” for its dark navy dust jacket, it sold hundreds of thousands of copies and was the wedding gift choice for many years. Most of our customers who come in asking for The New York Times Cook Book today mean this on