Craig Claiborne's New York Times Food Encyclopedia
Three hundred helpful illustrations and more than one thousand entries highlight a comprehensive and entertaining A-to-Z food reference that covers various types of food, cooking equipment, preparation techniques, and other information.
24 pages matching syrup in this book
Results 1-3 of 24
What people are saying - Write a review
Craig Claiborne's The New York times food encyclopediaUser Review - Not Available - Book Verdict
For reference collections, Tom Stobart's The Cook's Encyclopedia ( LJ 12/1/81) is more useful and appropriate than Claiborne's book, much of which is anecdotal and idiosyncratically personal in its ... Read full review