The New York Times International Cookbook

A comprehensive survey of international cuisines, this volume draws from the global recipe coverage that made Craig Claiborne's food journalism at *The New York Times* widely influential. The collection is aimed at the engaged home cook and presents recipes drawn from a broad range of culinary traditions across Europe, Asia, the Americas, and beyond. Claiborne's approach combines accessible recipe instruction with an authoritative editorial sensibility shaped by decades of professional food writing.