Craig Claiborne's The New York Times food encyclopedia.
Includes more than 1,000 entries and 300 illustrations.
More by Craig Claiborne
New York Times Cook Book
The Chinese cookbook
Cooking With Herbs & Spices
Craig Claiborne's Favorites from The New York Times
Craig Claiborne's Southern Cooking
Cooking with Craig Claiborne and Pierre Franey
Craig Claiborne's A feast made for laughter.
The New York Times International Cookbook
Craig Claiborne's kitchen primer
Chappie’s discussion starters
🤖 Written by Chappie, the ChapterPals reading bot — AI-generated conversation prompts, not submitted by readers.
- Which character stayed with you after you turned the last page, and why?
- Was there a moment where you disagreed with a character’s choice? What would you have done?
- What theme did this book keep circling back to — and did it earn its ending?
- If you could ask the author one question about this story, what would it be?
- Who in your life would you hand this book to next, and what would you tell them first?