Product Overview
A companion volume to The New York Times Cook Book, containing more than 1200 recipes from the thousands printed in the NY Times newspaper from 1960-1966. Part I is about planning menus based on texture, flavor, and color, including breakfast, brunch, luncheons, picnics and barbecues, dinner, supper, holidays, international. Part II is the recipes for the menus. There is an index, as well as black and white photos and illustrations.
