“The original New York Times Cookbook” by Craig Claiborne – 1961

“The persistence of the classics – over a million copies sold,” said the New York Times, to promote this book that have appeared trying to sell themselves more’

The book is divided into chapters such as: “Appetizers, soups, meats, poultry, fish, eggs, cheese, rice, pasta, vegetables, salads, breads, sauces and preserves, desserts, wines and beverages, spices, and finally tabulations and measures’ This is the last cookbook and even though the New York Times Toots their horns in their book they have published a book on this occasion is forgiven, because they are correct’

You see, rich or poor, young or old, white or black is a cookbook that has everything in it, and that is exactly what you want’ The recipes are simple and straightforward, nothing too complicated and all, huh, including myself can make a dish using this book’ I liked the tuna casserole and meat dishes, wow, to die’ Of course, with 717 pages and 1500 recipes, I bet you find the perfect meal between hard covers again’