Craig Claiborne's The New York Times Food Encyclopedia

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Wings Books, 1994 - Cookery - 496 pages
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.

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Craig Claiborne's The New York times food encyclopedia

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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


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