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The New York Times Cook Book
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Bibliographic Detail
Publisher
William Morrow Cookbooks
Publication date
March 1, 1990
Pages
799
Binding
Hardcover
Edition
Rev sub
Book category
Adult Non-Fiction
ISBN-13
9780060160104
ISBN-10
0060160101
Dimensions
1.75 by 8 by 9.50 in.
Weight
3.50 lbs.
Original list price
$37.50
Amazon.com says people who bought this book also bought:
The New York Times Cookbook | The Best of Craig Claiborne | Roasting | Bistro Cooking | Cold-Weather Cooking | The Union Square Cafe Cookbook | James Beard's American Cookery | Joy of Cooking | The Essential New York Times Cookbook
The New York Times Cookbook | The Best of Craig Claiborne | Roasting | Bistro Cooking | Cold-Weather Cooking | The Union Square Cafe Cookbook | James Beard's American Cookery | Joy of Cooking | The Essential New York Times Cookbook
Summaries and Reviews
Summary
Presents nearly fifteen hundred recipes, including traditional American and dishes from twenty countries, from appetizers to desserts
Editions
Hardcover
The price comparison is for this edition
Rev sub edition from William Morrow Cookbooks (March 1, 1990)
9780060160104 | details & prices | 799 pages | 8.00 × 9.50 × 1.75 in. | 3.50 lbs | List price $37.50
About: Presents nearly fifteen hundred recipes, including traditional American and dishes from twenty countries, from appetizers to desserts
About: Presents nearly fifteen hundred recipes, including traditional American and dishes from twenty countries, from appetizers to desserts
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