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Craig Claiborne's New New York Times Cookbook

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Foreword by Pierre Franey. More than 1.000 regional. ethnic and haute cuisine recipes in this cookbook bible. This extraordinary volume reflects the revolutionary changes that have occurred in the American kitchen. Line drawings and b&w drawings throughout.

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Craig Claiborne's New New York Times Cookbook
1995, Wings, New York, NY

ISBN-13: 9780517122358

Hardcover

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