The New York Times International Cookbook - 1971

The New York Times International Cook Book is  a classic, vintage culinary reference written by legendary food editor Craig Claiborne and published in 1971 by Harper & Row.

Serving as a comprehensive follow-up to his massive 1961 bestseller, this volume highlights global culinary traditions rather than American staples. It compiles nearly 1,000 authentic recipes spanning 45 different countries.

Rather than utilizing standard course-by-course chapters, the book is meticulously organized by country and region (e.g., from French pastries to Greek entrees).

Hardcover, 726 pages

Published 1971

Published by Harper & Row